The artichoke is among the most cultivated vegetables in Italy, especially in the south, and is very versatile in the kitchen. It consists mainly of water and fibres, for this reason it is particularly indicated in dietary regimens, rich in copper and iron and other mineral salts (in particular phosphorus, calcium, sodium and potassium) but also of vitamins such as the vitamin C and those of the B group.
One of the recipes in the kitchen are the stuffed artichokes: they are very tasty, while containing few calories, they are easy to prepare and can be served by themselves or even as contours for seconds based on fish or meat.
Ingredients(for 8 persons)
- 8 Artichokes
- 20g grated pan
- 20g parmesan or grana
- 1 clove of garlic
- Chopped parsley to taste
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
Stuffed Artichokes Preparation
Clean the artichokes being careful to keep the part of the stalk intact. Chop the garlic together with the parsley, then add the stalks of the artichokes cut into cubes and finally oil, grated pan, grana, salt and pepper according to taste.
Stuff each artichoke with 2/3 of the obtained mixture. After this operation, arrange the artichokes stuffed in a bowl with high edges, add salt, pepper and a drizzle of oil and a water (must arrive in half).
Cover the bowl well with a lid or silver paper and bake at 180 °c for about 15 minutes and another 15 minutes without the lid.
You can create a single dish by adding a few cubes of milk or ungreased raw ham to the filling compound.
Small tip: The artichokes are rich in tannins and have a characteristic bitter taste, so it is difficult to combine a good wine. It is preferable to choose a light rosé or a white wine with a light and delicate taste.
Dott.ssa Patalano Myriam Biologist Nutritionist
Ischia Nutrizione Patalano