Spring brings a breath of fresh air into our lives, with its mild climate and sunny days, followed by the odd rain shower and perhaps a rainbow. The garden comes alive and the earth starts to offer forth its produce, including those slightly more unusual vegetables such as the artichoke, an important part of today’s recipe. This offspring of the mild beginnings of spring can be transformed into a single dish that will satisfy every palate, both with its simplicity and its delicious flavour that imprints itself on many of the significant dishes from this time of year. Would you like to savour the unique taste of our special recipe for stuffed artichokes, exceptional in their tenderness? Follow our suggestions carefully in our step-by-step gallery, and get ready to impress your guests who will be amazed by the exquisite flavour of this simple recipe.
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“Crudaiola Candini” little artichokes
Clean the artichokes and remove the outer leaves. With the help of a paring knife, remove the ‘choke’ in the middle. Widen them gently with your fingers and then put them in water with some lemon juice. Meanwhile, prepare the filling: mix the minced meat with the bread (previously soaked in milk then drained), the chopped sausage meat, parsley, Parmesan cheese, salt and pepper. Remove the artichokes from the water, leave them to drain for a few moments on a cloth, then fill them one by one with the filling. Take a small saucepan with high sides, briefly sauté a clove of garlic in a little oil, then place all the artichokes vertically in the pan. Add warm water until it reaches 3/4 of the way up the artichoke. Simmer, covered, for about half an hour. Serve hot.
Clean the artichokes and remove their outer leaves, cut out the choke, and leave to soak in some water and lemon juice
Prepare the filling, mixing together well the minced meat, soaked bread, parsley, salt, pepper and a small piece of salami