Steamed red mullet
second courses from Italy - Sicilia
Stuffed Artichokes To Anchovies At Sicilian
Stuffed Artichokes To Anchovies At Sicilian
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
For this recipe I started from the traditional one of my land Sicily but, with some variations in the artichokes cooking in the original version cooked in a pan, I preferred to put them in a pan and bake them in the oven! !! What to say, infinite goodness-))
preparation
step 1
Say the artichokes by removing the toughest external leaves, the whole stem to the base and the inner beard using a scavenger.
step 2
Press the artichoke tip on a shelf so that it opens to flower and it is even easier to paddle them afterwards with filling.
step 3
If they are tender, peel the stems, cut them and stuff them and put them all in water and lemon.
step 4
Bake the artichokes with the stems for a few minutes in acidified water with lemon and with some mint leaves for 35/40 minutes, so that it is easier to bake in the oven.
step 5
Turn the oven to 180 ° C.
step 6
Prepare the filling by mixing grated bread crumbs, pecorino cheese, capers, chopped off anchovies, spices, a few pieces of artichoke sticks and tied with eggs.
step 7
Take the artichokes, stuff them inside with the filling and then put them in the baking tray very tightly so that they can not move in the baking.
step 8
Place the remaining pieces of stew of artichokes and garlic cloves in the empty baking trays. Pour half a glass of water into the pan and sprinkle it with extra virgin olive oil.
step 9
Cook in the oven for about 20 minutes, or in any case, until the artichoke surface is golden.
step 10
Serve hot (but they are great too cold!