Stuffed Artichokes from the Nonnas

"In Rome's great open air market,the campo dei fiori, the women who sell artichokes also clean them. They sit with a wide lap wielding a knife to pare and to clean. Although they made life easy, I love to clean artichokes. When I snap off a thick outer leaf, I bring up memories of that sun-filled city and my happy days there." D.S.

• 5 tablespoons olive oil
• 1 small onion, finely chopped
• 1 medium clove garlic, minced
• 3 anchovies, chopped
• 1 cup fresh bread crumbs
• 3 tablespoons capers
• freshly milled black pepper
• 2 tablespoons minced parsley
• 4 large or 6 medium artichokes
• 2 lemons

METHOD

Heat olive oil in a small frying pan. Stir in onion. Cook over medium heat until onions soften. Add minced garlic and chopped anchovies. Cook until beginning to brown.

When onion mixture browns, add bread crumbs, capers, black pepper and parsley. Remove from heat and set aside.

Clean artichokes and remove chokes. Cut first lemon in half. Rub well over the artichokes to prevent discoloration. Cut stems off artichokes to even the base. Reserve stems. Spreading the leaves open, stuff with onion and breadcrumb mixture. (See note below.)

Place artichokes in a deep kettle in which they fit snugly. Put stems around artichokes. Fill with water one third up the sides of the artichokes. Squeeze in juice of second lemon, and add the rinds to the cooking water.

Bring water to a boil, covered. When boiling, lower heat. Cook, covered, over medium heat for 45 minutes or until an outer leaf of the artichokes pulls off easily.

Serves 4 - 6

recipe from www.inmamaskitchen.com

Contributed by Diana viola for Virginia Rosso

An easy way to open the artichoke is to turn it upside down and push on a hard surface.

back to Christmas page    back to easter page     more roman recipes

artichoke article with artichoke recipes        easy preparation of artichokes, step by step

 

top of page