Artichokes ( Carciofi) “VISCO” Recipe
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Category: |
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Ingredients: |
Ingredients: Makes 8 artichokes. Stuffing: In a bowl combine ¼ cup chopped Italian Parsley; ½ cup grated Pecorino Romano cheese ;1 cup seasoned Italian bread crumbs; 2 garlic cloves finely chopped; ¼ teaspoon sugar + a little regular olive ( not virgin) oil to moisten the mixture + Fresh ground pepper / salt to taste. Cut artichokes bottom off so they can stand upright
Cut ¾ inch off top of artichoke -trim thorny tips of leaves near bottom.
Gently spread leaves apart – lightly stuff center of artichoke (2-3 tablespoons per artichoke) and add a little stuffing between the leaves- do not pack stuffing in otherwise stuffing gets soggy and artichoke will not cook.
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Directions: |
Directions:Stand artichokes in pot just wide enough to hold them upright.
Add water to depth of ¾ inch around the artichokes.
Drizzle each artichoke with 3 tablespoons of regular olive oil.
Cover pot and place it over medium heat. When water comes to a simmer, reduce the heat to low. Cook about 60 minutes (depending on size of artichokes) or until artichoke bottoms are tender when pierced with a knife and leaf pulls out easily. Add additional warm water if needed to prevent scorching. Serve warm or at room temperature. |
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Number Of
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Number Of
Servings:8 Servings |
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