Stuffed Artichokes

Name: Stuffed Artichokes (Carciofi Ripieni)
Cuisine: Italian
Ingredients: 200 ml Vermentino or other dry white wine; 100 ml extra virgin olive oil, plus extra for drizzling; 20 g prosciutto; 200 ml Vermentino or other dry white wine; 12 globe artichokes; 1 lemon, halved; 2 cloves garlic, sliced; 1 small brown onion, roughly chopped; 100 g crustless stale sourdough bread, roughly chopped; ¼ teaspoon dried chilli flakes; 20 g guanciale; 20 g flat pancetta; 20 g sopressa; 20 g capocollo; 30 g parmesan, freshly grated; salt flakes, to taste; 1 teaspoon finely chopped rosemary leaves; ½ teaspoon thyme leaves; 2 tablespoons finely sliced flat-leaf parsley leaves; 1 egg

Carciofi Ripieni

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

At the restaurant we use a mixture of cold cuts for the stuffing, including capocollo (also called coppa) or cured pork neck and sopressa salami, but you can use 100 g of whatever Italian cold cuts you have on hand. Parmesan ranges from the finest Italian Parmigiano Reggiano to the worst, pre-grated, rancid-smelling powders in supermarkets. Try to find a good Parmigiano Reggiano or Grana Padano for this recipe; if unavailable, use an aged Italian pecorino.

Ingredients

Europe
Italy
Starter
Mediterranean
Sardinia

Ingredients

Method