Carciofi ripieni

Carciofi ripieni

Stuffed artichokes

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
4 young artichokes
1/2 organic lemon
125ml virgin olive oil
4 anchovy fillets in oil, drained
2 garlic cloves, crushed
50g fresh breadcrumbs
1/2 bunch flat-leaf parsley, finely chopped
20g capers in brine, drained
50g pecorino, freshly grated
salt and pepper
150ml dry white wine

Method

  1. Preheat the oven to 180ºC. To prepare the artichokes, trim the stalks, leaving around 2 cm. Remove the tough outer leaves and cut a third off the tops of the artichokes. Hold the artichokes by the stems and bang them briefly on the kitchen counter so that they open to expose the inner hairy choke (if the artichokes are very young there may be no choke at all). With a sharp knife, remove the choke and quickly rub the cut surfaces with lemon to stop them discolouring.
  2. Heat half the oil in a frying pan. Add the anchovies and garlic and fry over a gentle heat. Add the breadcrumbs and cook for a few more minutes, stirring. Be careful not to let the mixture burn. Add the parsley and capers and stir for another 3 minutes. Mix the grated cheese in thoroughly and take the pan off the heat. Leave to cool slightly then taste and season.
  3. With your fingers, gently open up the artichokes and fill the centres with the stuffing. Try to push some of the stuffing in between the leaves.
  4. Lightly butter an ovenproof dish. Arrange the artichokes in the dish and drizzle the remaining olive oil over them. Bake for 20 minutes. Pour the wine over the artichokes and return to the oven for another 20 minutes until they are deliciously crunchy. The artichokes are best eaten at room temperature.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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