Baked Stuffed Artichokes

Name: Baked Stuffed Artichokes (Carciofi Ripieni al Forno)
Yield: Serves 6
Cuisine: Italy
Ingredients: 2 cloves garlic, peeled and very finely chopped; 3 lb (1.5 kg) stale white bread, grated; 1 tablespooncapers, rinsed and dried; 2 tablespoons chopped parsley; a littlelemon juice; 7 eggs; 4 oz (100 g) pecorino or Parmesan cheese, grated; 5 tablespoonscold water; 2 fl oz (50 ml) olive oil; 12 medium artichokes, cleaned; large pinch pepper; 1 teaspoonfine salt

Carciofi Ripieni al Forno

Preparation info

Serves
6

Difficulty
Medium

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Another recipe from the Ritella Restaurant in Matera. This one is for delicious stuffed artichokes with a filling of bread, eggs, cheese and capers. They make a fantastic starter for any meal and look very impressive.

Ingredients

12 medium artichokes, cleaned
a littlelemon juice
7 eggs

Europe
Italy
Matera
Starter
Mediterranean
Vegetarian

Method

Pre-heat the oven to gas mark 3, 325°F (160°C).

Cut the stalks off the artichokes and discard. Pull the artichokes open so that they form little cups and leave them floating until required in water to which you have added a little lemon juice.

Beat together 5 of the egg