Artichokes stuffed with bread and scamorza, a tasty recipe that takes me back to the past, when Mom and Dad used to enjoy preparing their delicacies in the kitchen that we then enjoyed together at the table. I remember this moment because every time she cleaned the artichokes, my mother would complain about the blackened hands that this ingredient always left her. Mom wasn’t vain at all but well-kept hands and hair were her only little indulgence. This memory goes back many years and comes to mind every time I prepare artichokes. Below I leave you other ideas for working with artichokes, while at the bottom of the recipe with step-by-step photos I will answer one or more questions on the subject.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 28 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 3 globe artichokes (mammole)
- 3 slices stale bread
- 1 clove garlic
- 1 egg (medium)
- to taste parsley
- to taste fine salt
- 4 tablespoons grated cheese
- 4 oz scamorza
- 3 tablespoons extra virgin olive oil
- 1 cup water
Tools
- 1 Knife
- 2 Bowls
- 1 Cutting board
- 1 Baking dish
- 1 Spoon
Steps
To make the artichokes stuffed with bread and scamorza, first clean the artichokes thoroughly. Trim the excess stem and remove the woodier part with a knife. Remove the tougher outer leaves until you reach the lighter inner ones. Clean the base of the artichokes well and place them to rest in a bowl of cold water with lemon, after slightly opening them with your hands.
Meanwhile, peel a clove of garlic and chop it. Remove the crust from the stale bread and soak it in water. Squeeze it well once it has softened. Cut the scamorza into slices and set aside 3 slices. Dice the remaining scamorza into small cubes. Add them to the bowl with the softened bread and the egg together with the grated cheese, salt and parsley. Mix well until you obtain a compact mixture.
Drain the artichokes and fill them with the mixture, arrange them in a baking dish and place a reserved slice of scamorza on top of each one. Add oil and salt and bake in a preheated convection oven at 356°F for about 28 minutes.
Remove from the oven and let them cool slightly before serving. You can accompany the stuffed artichokes with roasted potatoes cooked in the same tray, cut into small cubes and seasoned with a little oil, salt and rosemary.
FAQ (Questions & Answers)
Can I add pecorino?
Certainly, but in that case I would omit the salt and two tablespoons of the grated cheese to avoid making the recipe too salty and overpowering.
