Here's another very easy recipe to prepare with small artichokes, the ones you can buy in Italy and France (the violetti/violets, for example).
Clean them (here you can see how) removing all the hard bits and the center part (for this you can use a small teaspoon) to make some space, fill them and then stew them in a pan. Nothing more than this. If you don't count the cleaning part they're ready in no time!
Carciofi ripieni stufati (stewed stuffed artichokes)
Serves 4 (side dish)
Ingredients:
8 small Italian or French artichokes, cleaned
30 gr./1 oz. grated pecorino romano
30 gr./1 oz. grated Parmesan or Grana cheese
2 small cloves of garlic, peeled and finely chopped
1/2 handful of flat-leaf parsley, finely chopped
extra virgin olive oil
salt and black pepper
Remove the inside part of the artichokes with a small teaspoon making sure you eliminate all of the hay. Make enough space for at least one or two teaspoons of filling.
Trim the bases of the artichokes with a small knife so that they're flat and even and can stand in the pan.
Mix pecorino, parmigiano, chopped garlic and parsley together and add a little freshly ground black pepper, mixing further.
Fill the artichokes with this mixture and then place them standing in a deep enough pan with a thick bottom (I used a small Le Creuset).
Add 2-3 spoons of olive oil and 1 dl/0,4 cup of water, season with salt and cover with a lid.
Stew for 15-20 minutes and serve hot.
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