Name: Carciofi ripieni in salsa di pomodori (Stuffed Artichokes in Tomato Sauce)
Yield: Serves 4 to 8
Cuisine: Italy
Ingredients: 3 tablespoons dried bread crumbs; 2 or 3 slices coarse country bread, crusts removed, soaked in water, and squeezed almost dry; 3 tablespoons Grated Parmesan cheese; ½ cup extra virgin olive oil; 2 eggs, lightly beaten; 1 lemon, halved; 3 cloves garlic, minced; 2 tablespoons chopped fresh flat-leaf parsley; 2 pounds fresh plum tomatoes, peeled, seeded, and chopped, or 4 cups seeded and chopped, canned plum tomatoes; 2 tablespoons chopped fresh mint; Salt and freshly ground black pepper; 8 artichokes; 1 large yellow onion, finely chopped

Preparation info

Serves
4 to 8

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

San Fernandino, in the Apulian province of Foggia, is considered the artichoke capital of the Salento peninsula. The locals have long prepared slow-cooked vegetables, and this braise fits perfectly into that culinary tradition. In keeping with the everyday thriftiness of the Italian kitchen, the recipe was designed to use leftover bread. Please keep in mind that, unlike many artichokes cultivated elsewhere, most Italian artichokes do not have a hard, hairy choke that must be removed before