Stuffed artichokes in a pan are a tasty and flavorful side dish. The artichokes are filled with a mixture of breadcrumbs, Pecorino cheese, garlic, parsley and deboned anchovy. They are then cooked in a pan with water, olive oil and lemon juice until soft and golden.
Remove the thorns from the artichokes; clean them by cutting off the top part, the tougher outer leaves and the stems at the base
Using a knife, try to open the artichoke to create a cavity inside
Meanwhile, prepare the filling
Mix together the breadcrumbs, Pecorino, chopped anchovy, minced garlic, and parsley
Then drizzle with olive oil
Fill the artichokes and arrange them side by side in a pan with the 2 glasses of water and a few drops of lemon
Add a little more oil and cook over very low heat for about 30 minutes
The pan should be covered and you must wait until all the water has evaporated before turning off the heat
Arrange the artichokes on a serving plate and serve at the table
Pan
Knife
Store in the refrigerator for up to 2 days
Stuffed artichokes in a pan are a traditional Italian dish, particularly common in Lazio and Campania.
Italia, Lazio
| Energy (kcal) | 115.75 |
| Carbohydrates (g) | 13.4 |
| of which Sugars (g) | 1.16 |
| Fat (g) | 4.36 |
| of which Saturates (g) | 2.37 |
| Protein (g) | 5.93 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.39 |
