ItalianNeapolitan
Stuffed Artichokes Neapolitan Style
by Manu Food · 60K subscribers on YouTube
Stuffed artichokes Neapolitan style, also known as 'carcioffole mbottonate'. Prepared with mammole artichokes, a savory filling of bread, salame Napoli, provola cheese, and herbs, then topped with a crispy fried breadcrumb crust and simmered in a pot until tender.
- Cook
- 35 min
- Servings
- 4
- Difficulty
- medium
Ingredients
14 items- 4 pcsCarciofi Mammole
- 3Breadcrumbshandfuls, soaked and squeezed
- 1 pcsWhole Eggfor the filling
- 100 gSalame Napoli
- 100 gProvolaor Scamorza
- 1 pcsGarlic1 clove
- 50 gParmigianograted
- Grated Breadfor the filling, as needed
- Parsleychopped, to taste
- Saltto taste
- Pepperto taste
- Extra Virgin Olive Oildrizzle, to taste
- 1 pcsUovo Sbattutofor the tappo
- Frying Oilfor frying
Method
- Clean the artichokes: remove outer tough leaves, trim the tops, and open them like a flower. Immediately place them in lemon water to prevent browning.
- Prepare the filling: soak bread crumbs in water and squeeze dry. Mix with whole egg, diced salame Napoli, diced provola or scamorza, minced garlic, grated Parmigiano, chopped parsley, salt, pepper, and a drizzle of olive oil.
- Stuff each artichoke with the filling, gently spreading the leaves to fill evenly.
- For the 'tappo' (top): dip the stuffed artichoke top in beaten egg, then in breadcrumbs.
- Fry the breaded tops in hot oil until golden brown.
- Place the artichokes upright in a pot, side by side. Add a potato in the center to keep them stable during cooking.
- Add parsley, a garlic clove, a drizzle of olive oil.
- Pour water to reach about three-quarters of the artichoke height, season with salt.
- Cover and cook for 30-35 minutes until tender.
- Serve hot, optionally with the cooking juices.
