Artichokes risotto
starters from Italy
Violets baked stuffed artichokes
Violets baked stuffed artichokes
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The violet is the typical Roman artichoke of Lazio are a variety of non-spiny artichokes, round-shaped, fairly compact. Are rich in fiber and potassium, phosphorus, calcium and magnesium also contain cynarin, a substance that is able to help digestion by stimulating bile. Have purifying and diuretic, protect the liver and help to lower the level of cholesterol harmful.
preparation
step 1
First we clean the artichokes. The private part of the stalks artichokes, outer leaves and spikes. Cut them in half, remove the hay inside and put them in water acidulated with lemon juice.
step 2
Drain and steam them for 10 minutes.
step 3
Chop the onion and brown it in a frying pan with a little oil, add the minced meat salt, pepper and cook for 10 minutes stirring. remove from heat and let cool
step 4
Mix the meat with 4 tablespoons parmesan cheese, egg yolks, a tablespoon of chopped parsley, salt and pepper.
step 5
Fill the artichokes with the dough of mince and arrange meat with the stuffing side upwards and sprinkle with a little oil.
step 6
Pour 1 dl of broth on the bottom of the pan, cover with aluminum foil and place in oven at 180 degrees for 30 minutes (if necessary, add more broth during cooking).
step 7
Remove lalluminio artichokes, sprinkle with remaining Parmesan and parsley and cook for another 10 minutes. Serve hot.