Stuffed artichokes in a pan are a tasty and flavorful side dish. The artichokes are stuffed 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 they are tender 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
With a knife, try to open the artichoke creating a cavity inside
Meanwhile, prepare the filling
Mix the breadcrumbs, pecorino, chopped anchovy, chopped garlic, and parsley
Then drizzle with oil
Fill the artichokes and place them side by side in a pan with 2 glasses of water and a few drops of lemon
Add more oil and cook over very low heat for about 30 minutes
The pan should be covered, and you should wait until the water has completely evaporated before turning off the heat
Arrange the artichokes on a serving dish and serve at the table
Pan
Knife
Store in the refrigerator for up to 2 days
Stuffed artichokes in a pan are a traditional dish of Italian cuisine, 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 |
