Stuffed artichokes in 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 they are soft and golden.
Remove the thorns from the artichokes by cutting off their tops, the tougher outer leaves, and the stems at the base
With a knife, try to open the artichoke, creating a cavity inside
In the meantime, prepare the filling
Mix the breadcrumbs, grated pecorino cheese, the chopped anchovy, minced garlic, and parsley
Then drizzle with oil
Stuff the artichokes and arrange them side by side in a pan with 2 glasses of water and a few drops of lemon
Add more oil and cook on very low heat for about 30 minutes
The pan must be covered, and you should 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 a maximum of 2 days
Stuffed artichokes in pan are a traditional dish of Italian cuisine, particularly widespread in Lazio and Campania.
Italy, 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 |
