Stuffed Artichokes

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Ingredients:

5 large fresh artichokes

1/3 cup grated Parmigano Reggiano

1/4lb DeLallo Italian Sausage, removed from the casing

2 hard-boiled eggs, minced

1/4 lb piece DeLallo Mortadella, minced

1/4 cup chopped parsley

1 cup DeLallo Plain Breadcrumbs

5 slices DeLallo Pancetta

DeLallo Extra Virgin Olive Oil, for drizzling

Directions:

First prepare the artichokes according to this step by step tutorial:   How to prepare fresh Artichokes.

Stuffing: Preheat the over to 350.  In a large mixing bowl, combine the grated cheese, sausage, minced eggs and mortadella, parsley, and breadcrumbs.  Mix all ingredients until well incorporated.

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 careful to not stuff them too tight, the breading will be dried out once cooked.

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 creat 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 a leave pulls off easily and is tender.  The liquid should have reduced to half by the end of cooking.   If during cooking, the juice is running too low, add more water.  During cooking occasionally open the pan and moisten each artichoke top with some of the baking juices with baster.

Makes 5 Send to friend Printer-friendly version