NEAPOLITAN STUFFED ARTICHOKES, mammarelle imbuttunat, a typical, simple and quick recipe to prepare, a light main course for dinner without meat.

Delicious Neapolitan stuffed artichokes, a quick dinner second course, also great as a light main dish, without meat or eggs in the filling, which is prepared in a few minutes.

A typical recipe we make at home, I love them, of course, there are many ways to make Neapolitan stuffed artichokes and provolone is the ingredient that makes everything much tastier.

Without eggs, at least we don’t use them, it should still be a light dish, lean if you will, so the fewer proteins there are, the better, but it’s also a matter of taste.

Follow me in the kitchen today for Neapolitan stuffed artichokes!

Difficulty: Very easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Stove
Cuisine: Italian

Ingredients

2 Mammole artichokes
1 clove Garlic
3 Anchovies
2 tablespoons Black olives
1 tablespoon Salted capers
1.4 oz Spicy provolone
2 slices Stale bread
Breadcrumbs
to taste Pine nuts

Preparation

Wash the artichokes and remove the tougher outer leaves.
Remove the inner hairs with a teaspoon or a scooper, drizzle with lemon juice, and set aside.
Soften some stale bread in a bowl then drain well.
Prepare a mixture of garlic, parsley, pine nuts, provolone, desalinated anchovies, and mix them with the bread, add the capers, salt, and pepper to taste.
Stuff the artichokes, place them in a pot with a drizzle of oil, sprinkle with breadcrumbs, add a bit of water, and cover with a lid.
Let it cook, checking occasionally over medium-low heat for about 20 minutes.
Bon appétit
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Cooking Art recommends

Neapolitan stuffed artichokes, mammarelle imbuttunat, a typical, simple and quick recipe.

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