Carciofi (artichokes), stuffed

Carciofi (artichokes), stuffed
 
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This recipe was uploaded
by Murkar

 
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Ingredients

Ingredients
Method
 
  • 3-4 artichokes
  • Sun dried tomatoes, in oil
  • Olive oil
  • About 1 1/2 wineglass of white wine
  • About 1 1/2 wineglass of water
  • Prosciutto
  • 1 clove of garlic
  • Fresh oregano or basil
Wash your artichokes and cut off the stem so they sit flat. With a pair of scissors or a paring knife remove all of the tips from the leaves of each artichoke. Chop up your sun dried tomatoes and prosciutto, and add some fresh oregano and garlic (both finely chopped). You'll want to peel back the leaves of the artichoke a little and stuff the tomatoes and such in and around as many leaves as you can, without, of course, killing your artichoke. Just peel the leaves back slightly and stuff a little bit of the tomatoes in. Place your artichokes in a pot, and pour the wine and water into the bottom. Bring it to a boil, then cover the artichokes and turn the heat down to low and simmer for forty-five minutes to an hour, until the artichokes are soft through (you should be able to just put a paring knife through the artichoke and pull it out without lifting the artichoke on the knife). Serve in bowl in the wine/water as primo.

Carciofi (artichokes), stuffed

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This recipe was uploaded by Murkar

 
 

Method


Wash your artichokes and cut off the stem so they sit flat. With a pair of scissors or a paring knife remove all of the tips from the leaves of each artichoke. Chop up your sun dried tomatoes and prosciutto, and add some fresh oregano and garlic (both finely chopped). You'll want to peel back the leaves of the artichoke a little and stuff the tomatoes and such in and around as many leaves as you can, without, of course, killing your artichoke. Just peel the leaves back slightly and stuff a little bit of the tomatoes in. Place your artichokes in a pot, and pour the wine and water into the bottom. Bring it to a boil, then cover the artichokes and turn the heat down to low and simmer for forty-five minutes to an hour, until the artichokes are soft through (you should be able to just put a paring knife through the artichoke and pull it out without lifting the artichoke on the knife). Serve in bowl in the wine/water as primo.
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