Le Ricette

Stuffed artichokes alla cecinese

di Academia Barilla

Big Image
Le ricette
  • Image 1
  • Short Video




forma
PREPARATION TIME
60 min
forma
TYPE
Side dish
forma
ITALIAN REGION
Toscana


Ingredients for 4 people


8 artichokes
4 ounces prosciutto
1/2 clove garlic
1 small onion
1 stalk celery
1 teaspoon parsley
chopped
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


Ingredients


artichoke
cooked ham
prosciutto crudo

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. Serve warm.


Let us inspire you


Stelline
Try Barilla Classic Blue Box's Stelline. ...

Whole Grain Spaghetti
Try Barilla's Whole Grain Spaghetti pasta. ...

Prosciutto di Norcia IGP
Prosciutto di Norcia can be made ...

White Fiber Mini Penne
Try Barilla's White Fiber Mini Penne. ...

Gemelli
Try Barilla Classic Blue Box's Gemelli ...

How to make shortcrust pastry
Quick and simple to prepare, shortcrust ...

Pistacchio di Bronte
The city of Bronte is perched ...

Spongata
Spongata is a flat round cake ...

How to clean squid and shrimp
Shrimp and squid are commonly found ...