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Stuffed artichokes alla cecinese

di Academia Barilla

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Stuffed artichokes alla cecinese
1 hours

Side dish


Ingredients for 4 people

8 artichokes
4 ounces prosciutto
1/2 clove garlic
1 small onion
1 stalk celery
1 teaspoon parsley
1/3 cup dried mushrooms soaked in water
1 1/4 cups bread crumbs
pepper to taste
3 1/2 tablespoons of extra virgin olive oil

Preparation 30 minutes preparation + 30 minutes cooking
1. Remove the outer leaves and trim the artichokes, shorten the stems and remove the stringy fibers around the center of the “heart”

2. Squeeze the excess water from the mushrooms and chop them with the prosciutto, garlic, onion, parsley, celery, moist breadcrumbs, a pinch of salt and a sprinkling of pepper

3. Stuff the artichokes with this mixture and arrange them in a baking dish

4. Drizzle with extra virgin olive oil

5. Bake in a preheated 400°oven

6. When well browned, add about half a cup of hot water to the baking dish to finish the cooking

7. Serve warm