A very simple recipe: artichokes stuffed with alfalfa sprouts. Who doesn’t love artichokes? I’m literally crazy about them, I could eat artichokes every day.
I have to hold back otherwise I would eat them all by myself… artichoke greed.
I often prepare them in soup, in the artichoke risotto, in lasagna, with spaghetti, and of course stuffed artichokes, in salads, with grains, in savory pies, even with pancakes!
Today I filled them with a mixture of capers and breadcrumbs, cooked them in a pan as usual and finally stuffed them with fresh alfalfa sprouts.
Other recipes with artichokes? You’ll find many in the vlog; below are some you might be interested in.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 artichokes
- 1 tablespoon capers
- 2 tablespoons breadcrumbs
- 1 clove garlic
- 1 teaspoon parsley
- 1/3 cup vegetable broth
- 4 tablespoons alfalfa sprouts (germogliamo)
- 3 tablespoons extra virgin olive oil
- to taste sea salt
Steps
Remove the tough outer leaves from the artichokes and cut a good portion off the tip, leaving the little crown.
Trim the stem at the base, peel the outer part of the base and pull out the inner fuzzy choke.
Place the crowns in acidulated water with lemon juice so they don’t darken.
Peel the stems and cut them into short pieces, adding them to the lemon water.
In a pan add a drizzle of oil, the whole clove of garlic and let it infuse. Blend the capers with the breadcrumbs and a little oil and fill the crowns. Sprinkle with parsley as well.
Place the artichokes and the stem pieces in the pan and cook over medium-low heat, adding vegetable broth as needed.
After about twenty minutes they will be cooked; let them cool slightly before adding the sprouts into the artichokes.
Tips from Timo e Lenticchie
Of course you can fill your artichokes with whatever you prefer; try them with grains or with pumpkin or with walnuts.
