Stuffed with a savory blend of Italian meats and cheese, artichokes aren't just a beautiful addition to your table, but a tasty one.
- 5 large fresh artichokes
- 1/3 cup grated Parmigano-Reggiano
- 1/4 pound DeLallo Italian Sausage, removed from the casing
- 2 hard-boiled eggs, minced
- 1/4 pound DeLallo Mortadella, minced
- 1/4 cup chopped Italian, flat-leaf parsley
- 1 cup DeLallo Plain Breadcrumbs
- 5 slices DeLallo Pancetta
- DeLallo Extra Virgin Olive Oil, for drizzling
First, learn to prepare fresh artichokes according to this step-by-step tutorial: How to prepare fresh Artichokes.
Preheat the oven to 350˚F. In a large mixing bowl, combine the grated cheese, sausage, minced eggs, mortadella, parsley, and breadcrumbs. Mix all ingredients well.
Take the prepared artichoke and gently open the leaves just slightly to create space for the stuffing. Loosely stuff around the leaves, and then fill the center of artichoke. Be gentle.
Place all the stuffed artichokes in a baking pan or pot. Make sure to put the trimmmed stem pieces and tender leaves that remained from trimming of the artichoke, these will bake nicely and create a tasty juice for the artichoke to cook in.
Fill the pan with water to reach half way up the sides of the artichokes. Drizzle each artichoke with olive oil and place a slice of pancetta on top of each one.
Cover the pan with either a lid or baking foil. Bake for 1 hour or until the leaves pull off easily. The liquid should have reduced to half by the end of cooking. Add more water if the level gets too low. Keep artichokes moist with a baster or ladle.