The stuffed artichokes with breadcrumbs (a family recipe) are a delicious preparation that an artichoke lover cannot resist.
The recipe I propose is my mom’s, but as with any respectable traditional dish, there are various versions, linked both to the place of origin and to the tastes of the family preparing them.
It is an excellent main dish where each artichoke is delightfully filled with tasty ingredients, the final result is a real delicacy and I assure you that the mere aroma emanating from them, especially in the final cooking phase, will make it difficult to wait until they are ready to be enjoyed.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 317.91 (Kcal)
- Carbohydrates 44.54 (g) of which sugars 3.48 (g)
- Proteins 16.64 (g)
- Fat 10.23 (g) of which saturated 5.04 (g)of which unsaturated 3.59 (g)
- Fibers 12.42 (g)
- Sodium 515.01 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 artichokes (medium size)
- 1 1/2 cups breadcrumbs
- 2 1/2 oz Grana Padano DOP (grated plus a teaspoon for the beaten egg)
- 1/2 oz parsley
- 2 cloves garlic (large)
- to taste fine salt
- to taste black pepper
- to taste extra virgin olive oil
- 1 1/4 cups tomato sauce
- 5 sliced cheese (or other melting cheese as desired)
- 1 egg (large)
Tools
- Casserole large (diam.10 inches) with lid
- Kitchen scissors or knife
Preparation
Prepare the stuffed artichokes with breadcrumbs by starting to wash and clean the artichokes, leaving only a couple of inches of stem and removing its outer layer.
Remove any hard or damaged outer leaves and trim all others with a kitchen knife or scissors (I recommend these scissors).
Place them in acidulated water with 1 lemon.
In a separate bowl, pour the breadcrumbs and soften them with a little water and extra virgin olive oil, allowing them to absorb evenly by stirring.
Then season with grated cheese, fine salt, finely chopped parsley, optional garlic, and pepper.
Drain the artichokes by banging them upside down and then leave them in this position until they are filled.
In the casserole intended for cooking the artichokes, place about 4 tablespoons of tomato sauce and enough water to cover the artichoke stems.
Bring to a boil, add salt, and cook for a few minutes with a tablespoon of oil, adding water to maintain the initial level.
Spread the leaves, fill the artichokes with the seasoned breadcrumbs. Start from the outer ones and reach the center, distributing it evenly.
Press the mixture firmly at the bottom between the leaves to compact it.
Once done, arrange the artichokes tightly upright in the casserole where the cooking base was prepared.
Sprinkle the artichokes with sauce seasoned with oil and fine salt.
Cover the casserole with a lid and bring to a boil over high heat.
When the base begins to boil, lower the heat to the minimum necessary to maintain the boil and continue cooking with the cover, leaving a small vent on the side.
The only thing we need to be very careful about at this stage is that the base does not dry out, so often add water, letting it fall in the space between the artichokes without ever wetting them.
A glass with a spout is useful in this regard.
They will cook for about 50 minutes to 1 hour; to check, try to detach one of the leaves, and when it comes off easily, they are done.
At this point, turn off the heat, and since the artichokes will have certainly lost some of their initial volume, if you have cooked them using multiple pots, you can add a few more in this casserole.
Do everything gently and without cramming too many together.
Now add the cheese pieces between the leaves, be generous.
With a spoon, sprinkle the inside of the artichokes with a beaten egg with Grana, a pinch of fine salt, and black pepper, finish with a drizzle of extra virgin olive oil.
Turn on the heat again at low, cover, and when the beaten egg on top has set, turn off.
The cooking base should not be dry but semi-liquid, and it can be used to drizzle over the artichokes when serving.
It will take just a few minutes.Before removing the artichokes from the casserole, let them cool slightly without a cover, so they compact a bit, making the serving operation easier.
The stuffed artichokes with breadcrumbs are now ready.
Storage
In the refrigerator, well sealed for 2-3 days at most.
In the refrigerator, well sealed for 2-3 days at most.
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