This recipe has already been read 11 times!
I don’t know if you’ve ever tasted this dish, but I assure you that it’s really worth trying: the filling of these artichokes is nothing short of delicious, when you start eating them you really struggle to stop!
The other day I was thinking about what I could cook for Easter, I wanted something different from the usual dishes eaten on festive occasions.
And so while I was walking at the market, I saw some beautiful artichokes and a brilliant idea came to me: making stuffed artichokes Sorrento style!
My grandmother’s recipe pulled out of a drawer: they all ended up scrounging until the last bite
Beautiful, tasty, stringy, they would have been perfect for surprising the family and giving a touch of originality to our Easter lunch, so I immediately got to work, remembering the recipe that my grandmother taught me some time ago. After cleaning the artichokes and preparing the filling, I started assembling everything with care and precision, just like she did. I assure you that Sorrento-style stuffed artichokes are a dish that will give you a lot of satisfaction, a way to make your Easter lunch even more special, to amaze everyone with your skill in the kitchen. And don’t worry if you’re not exactly an ace in the kitchen, with a little effort and passion you will be able to make this dish successfully. Not that I don’t like traditional dishes, but every now and then it’s nice to indulge in something new, right? Everyone complimented them, tasted them and were pleasantly surprised by the goodness of that dish, so different from the usual, so what can I say, you just have to try them!
You might also like: With two artichokes I made a restaurant first course, my husband licks his chops every time
Ingredients
10 artichokes
200 g of provolone del monaco
2 slices of stale bread
350 g of minced pork
50 g of grated Parmigiano Reggiano
An egg
Salt and Pepper To Taste
Fresh parsley to taste
100 g of diced Neapolitan salami
Extra virgin olive oil to taste
A lemon
Preparation of Sorrento-style baked artichokes
To make this recipe, start by cleaning the artichokes: remove the hardest external leaves and the final part of the stem. Subsequently, hollow out the center of the artichokes, eliminating the internal fuzz and cut off the thorny tips, then soak them in water acidulated with lemon juice for about an hour. Meanwhile, prepare the filling: in a bowl, crumble the slices of stale bread, pour in the cold water, leaving them to soak for about ten minutes so that they soften.
Once this is done, drain the bread and squeeze it well, pour it into a large container and add the minced pork, the diced provolone del monaco, the grated Parmigiano Reggiano, the egg, the diced Neapolitan salami, the finely chopped parsley, salt and pepper. Mix all the ingredients well until you obtain a homogeneous mixture and transfer it to the refrigerator until ready to use it. Once the artichoke soaking time has elapsed, drain them and dry them well. Fill each artichoke with the prepared filling, taking care to open the leaves well without breaking them and press to make it adhere to the shape of the artichoke.
Place the stuffed artichokes on a baking tray greased with a drizzle of oil, placing them next to each other so that they remain straight, add a cup of water and cook them in a preheated oven at 180 degrees for about 25 minutes with aluminum foil positioned on surface. Once this is done, remove the aluminum foil and finish cooking for 15 minutes or until the filling is golden on the surface. Once ready, take the stuffed artichokes out of the oven and serve them immediately hot and with a tasty, stringy centre!
