RomanItalian
Stuffed Artichokes
by Michele e Lorenzo · 59.4K subscribers on YouTube
Learn how to make classic Roman stuffed artichokes with a bread, cheese, and egg filling, cooked gently in oil and white wine.
- Cook
- 30 min
- Servings
- 4
- Difficulty
- medium
Ingredients
11 items- 4 pcsCarciofiLarge artichokes (mamme)
- 300 gStale BreadStale bread, soaked in milk
- MilkFor soaking the bread
- PecorinoAbundant grated Pecorino Romano
- 1 pcsEgg
- Parsley(optional) — Chopped parsley, optional
- Lemon ZestA little lemon zest
- SaltTo taste
- PepperTo taste
- Olive OilAbundant extra-virgin olive oil
- White WineA splash of dry white wine
Method
- Choose large artichokes (mamme) so they stay closed during cooking.
- Do not discard the stems; they will be used later.
- Gently open the artichokes by spreading the leaves.
- Remove the bitter inner choke and any tough outer leaves.
- Prepare the stuffing: soak stale bread in milk, then mix with abundant grated pecorino, one egg, chopped parsley (optional), a little lemon zest, salt, and pepper.
- Stuff the artichokes with the bread mixture, pressing gently.
- In a large pan, heat abundant olive oil and place the stuffed artichokes. Add a splash of white wine.
- Cook gently over low heat for half an hour, turning occasionally, until tender.
- Taste and serve warm.
Michele e Lorenzo
Home cook59.4K subscribers on YouTube50.2M total channel viewsDue toscani che amano cucinare 👨🍳👨🍳 “ O’ come l’è bono “ è il nostro motto 📣 Collab 4h4g@Arkadia.agency 🤝 In elenco AGCOM 📝
