Stuffed artichokes served as an appetizer or main dish, prepared with stale homemade bread, cheese, garlic, parsley, and a splash of milk, without egg, a very simple but flavorful recipe. The artichoke is a vegetable that lends itself to many recipes, I love them in any way, even raw. They can be paired with meat or fish dishes, and there are many varieties of artichokes, in this recipe I used Roman artichokes which are bigger, rounder, and thornless. So, you just have to try!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 3 Pieces
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 3 artichokes
- 2 slices homemade bread
- 1 clove garlic
- parsley to taste
- 3 tbsps grated Pecorino Romano (or your preferred cheese)
- 1/4 cup milk
- pepper
- oil
- 1 clove garlic
- 10 cherry tomatoes
- artichoke stems
- 1 tsp vegetable bouillon
- salt
Tools
- Pan
- Food Processor
Steps
Clean the artichokes by removing the outer leaves until you reach the tender part, cut off the stem, which you will set aside, and then cut off the tips.
Gently open it with delicate movements and with the tip of the knife remove the central part.
Immerse them in water with lemon and in the meantime chop the bread together with the other ingredients.
You need to obtain a soft but not liquid mixture. If it turns out too dry, add a bit of milk; if it turns out too liquid, add some breadcrumbs or more chopped bread.
Gently widen the artichoke and fill first in the center and then in the outer parts.
In the pan, put oil, cherry tomatoes, cleaned and chopped artichoke stems (optional), garlic, and bouillon. Place the artichokes inside, add water to cover the base of the artichoke, sprinkle with some grated Pecorino, cover and cook for 20/25 minutes.
After the time has elapsed, taste for salt and turn off.
Your stuffed artichokes are ready!!
Storage
You can store the stuffed artichokes in the fridge until the next day.
