Stuffed artichokes are a delicious side dish with a rich and flavorful filling. The artichokes are cleaned and stuffed with a mixture of champignon mushrooms, crispy bacon, aromatic herbs, and bread crumbs soaked in milk. They are then baked until tender and golden. This dish originates from the Italian culinary tradition, particularly from the Lazio region.
Prepare the artichokes and with the help of a small knife with a curved tip remove the central thorny leaves and the choke
Soak them in acidulated water with lemon juice or vinegar
Prepare the stuffing: soak the bread crumbs in milk
Peel an onion and chop it
Remove the earthy part of the champignon stems; wash and chop them
Peel a clove of garlic and crush it
Wash the parsley and chop it
Put 100 g of bacon in a pan and cook it over high heat
When the fat has melted add the onion; let it brown over medium heat, stirring continuously with a wooden spoon or spatula
Add the champignons
Sauté them for two or three minutes and remove from heat
Squeeze the bread crumbs and incorporate them into the preparation along with the garlic, parsley, meat extract, and nutmeg; salt and pepper
Mix, add the egg, and mix again
Continue to mix for one or two minutes then remove from heat
Gently drain the artichokes and dry them
Fill the heart with the prepared stuffing
Cover each artichoke with a slice of bacon
If necessary, tie them with kitchen string to hold the stuffing
Peel the remaining onion and slice it thinly
Peel the remaining clove of garlic and crush it
Tie the bunch of aromatic herbs
Place the artichokes in a terracotta pot with a lid or in a heavy-bottomed baking dish
Place the onion and garlic all around
Drizzle with oil
Brown the onion for two or three minutes then pour five to six tablespoons of hot water into the dish
Salt and pepper
Add the bunch of herbs
Cover and let cook for two hours over low heat
If necessary, add more hot water during cooking
Serve them drizzled with their cooking juices
Recommended wines: Marzemino
Wooden spoon
Cutting board
Knife
Bowl
Pan
Pot
Oven
Italia, Lazio
| Energy (kcal) | 209.14 |
| Carbohydrates (g) | 4.52 |
| of which Sugars (g) | 2.34 |
| Fat (g) | 18.79 |
| of which Saturates (g) | 4.71 |
| Protein (g) | 4.37 |
| Fiber (g) | 2.82 |
| Sale (g) | 0.11 |
