Carciofi Ripieni (Stuffed Artichoke)
Serves: One artichoke per person
Ingredients
- 4 jumbo - 18 count artichokes
- 1 piece of day old focaccia or Italian bread (grind in food processor)
- 8 ounces grated Pecorino Romano
- 8 ounces grated Reggiano Parmigiano
- 2 ounces chopped fresh Italian Parsley
- ½ cup chop fresh garlic sautéed until light brown
- ½ cup of onions chopped fine and sautéed till translucent
- 10 ounces Paesano extra virgin olive oil
Instructions
- In a medium mixing bowl combine ground focaccia, parsley, garlic, onions, Pecorino Romano, Reggiano Parmigiano, Fresh ground black pepper, and 6 ounces of olive oil.
- In a 8 quart sauce pan fill it ½ full with water add 1 teaspoon sea salt.
- Cut and clean artichokes.
- Spread artichoke leaves open and push bread mixture into each artichoke. You want stuff each artichoke to the top with bread mixture.
- Place artichokes in saucepan they need to fit snug but not tight.
- Cook at medium heat for approximately 45 minutes.
- The true test is to pull on artichoke leaves to check if they are done. If leaves fall off easily artichokes they are cooked .
- Serve each artichoke in a bowl spoon some of broth left in pot over each artichoke. Finish with Paesano extra virgin olive oil and grated pecorino and Parmigiano cheeses.
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