Stuffed artichokes
In Liguria, stuffed vegetables have traditionally been cooked and appreciated: in particular, in Western Liguria, the artichokes of Albenga and the artichokes of Perinaldo (articiocchi in dialect) are famous!
Ingredients
8 artichokes
4 eggs
150 g grated parmesan
Marjoram
About 100 g of ham or mortadella remainders
Salt
Tomato sauce
2 onions
Laurel
Crumb of a stale sandwich softened in milk
Breadcrumbs
Extra-virgin olive oil
Some dried mushroom
Preparation
For the stuffing, finely chop an onion and brown it in a non-stick pan, add the dried mushrooms revived in lukewarm water and the stalks of the artichokes, finely chopped.
Sprinkle everything with a spoonful of mushroom water and cook for a few minutes. Then let the mixture cool and add eggs, a pinch of salt and then the well-squeezed crumb, Parmesan, minced ham, garlic, marjoram and a sprinkling of pepper.
Now, let’s pass to the preparation of artichokes: first clean and wash them, trying to open them without damaging them. Leave them to soak for about 20 minutes in cold water with half a lemon.
Drain and dry them, making sure, with a pair of scissors, to have removed all the small thorns in the heart.
Before starting with the preparation of the stuffing, prepare the cooking base, browning one finely sliced onion in the saucepan which will be used to cook the artichokes, along with laurel and puree. Cook for a few minutes, leaving the sauce very liquid, then turn off the heat.
Start to stuff the artichokes using the stuffing prepared with the help of a teaspoon. Once everything is stuffed, complete the preparation by covering the top of the artichoke with breadcrumbs.
Arrange the artichokes in an orderly manner inside the pan, one next to the other.
Put the pot on the stove and cook the artichokes covered over low heat for at least 40 minutes.
If the artichokes were to dry out too much, add a little more water in which you have previously revived the dried mushrooms. Serve them warm accompanied by the sauce.
