Stuffed Artichokes Fontecchio

Name: Stuffed Artichokes Fontecchio
Yield: 4 portions
Ingredients: ¼ cup finely chopped fresh Italian (flat-leaf) parsley; ½ pound sweet Italian sausage, removed from its casing; ½ teaspoon Freshly ground black pepper; ¼ cup grated Romano cheese; 2 eggs; Quick Tomato Sauce, for serving (optional); Chopped fresh parsley, for garnish (optional); Lemon wedges, for garnish (optional); 1 cup Chicken Stock; Salt, to taste; ½ teaspoon dried oregano; 2 cups unseasoned fine dry bread crumbs; 4 large artichokes, trimmed; Juice of 2 lemons; ½ cup best-quality olive oil; 1 large yellow onion, peeled and finely chopped; 4 garlic cloves, peeled and finely chopped

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

These meaty stuffed artichokes were a specialty of our Italian chef. They are good hot or cold.

Ingredients

4 large artichokes, trimmed
Juice of 2 lemons
½ cup best-quality

Side dish

Method

Trim the stems of the artichokes so that they will sit upright. Bring a large pot of salted water to a boil. Add the lemon juice, drop in the artichokes, and cook until a few leaves pull out with only slight resistance, 20 to 30 minutes. (You will cook the artichokes again later in the recipe; do not overcook them now.) Drain the artichokes, invert them, and cool complet