The recipe for stuffed artichokes, traditional like that of grandma!
For this appointment in our column we want to offer you the recipe of stuffed artichokes, tasty and not difficult to prepare.
The period of the artichokes is always eagerly awaited, even in Naples, and we can see it from many clues that occur every year before our eyes.
Greengrocers and market stalls showcase these beautiful and colorful flowers, which attract the eye and stimulate the taste.
Stuffed artichokes are perfect to prepare for one picnic outside the door, but also from eat comfortably at home. We especially like the flavor of the classic version, from a traditional grandmother's recipe. So, let's prepare them together with the recipe below!
Ingredients
- 6 violet artichokes
- 1 lemon
- 1 egg
- 100 gr parmigiano reggiano
- 50 gr salami in chunks
- 50 gr scamorza in chunks
- salt, pepper, breadcrumbs to taste
- a sprig of parsley
- 50 ml vegetable broth
- 20 ml extra virgin olive oil
We clean the artichokes
Let's begin eliminating the leathery leaves from artichokes, discarding even the hardest tips. We also peel the stem. As soon as they are ready, the artichokes must be soaked in lemon juice, which will not allow them to oxidize and must also be slightly opened and widened to make room for the filling.
Prepare the filling
In a bowl we also prepare the filling by simply proceeding with the mix the pieces of salami and scamorza with the egg slightly beaten, salt and pepper to taste. Be careful, however, not to put too much salt because the Parmesan cheese must be added.
Cook the Stuffed Artichokes
Fill the artichokes with the filling by placing them in one large and high pot. Then, add a sprinkling of bread crumbs and chopped parsley. Cook everything on the bottom of a little extra-virgin olive oil and broth, covering the pan with the lid so that it forms the steam that will cook the artichokes gently. We leave on the fire for about 15-20 minutes until they are well softened.
