How to Cook Boiled Stuffed Artichokes
Artichokes are fleshy tender flowers used as vegetables. Artichokes are rich in iron, potassium and natrium and, as new studies showed, clean the blood vessels from cholesterol. Artichokes taste slightly nutty. They are very easy to cook. Artichoke dishes are very popular in the Mediterranean region. The harvest season booms in April. Artichokes picked at that time are the tastiest and juiciest. Try this traditional Roman artichoke recipe. You’ll need large violet artichokes for it. This cultivar is called “mammole” in Italy and they have almost no spikes.
Ingredients for Boiled Stuffed Artichokes
- 4 mammole artichokes
- 4 garlic cloves
- Couple of parsley stalks
- Some white bread flesh
- 3 tablespoons olive oil
- Juice of half of a lemon
- Wash artichokes. Rip the centre apart with a knife and scoop out the core.
- Peel upper part of stems (5-6 cm) and quarter them.
- Stick these stems into the middle of each flower.
- Insert halves of garlic and a couple of parsley leaves into the flowers.
- Add salt to taste and stuff artichokes with some white bread.
- Pour olive oil and lemon juice over.
- Put artichokes vertically in a large pot.
- Pour water in so the artichokes stand under water by one third and add a couple of tablespoonfuls of olive oil on top.
- Boil over low heat until soft for about 20-30 minutes.
- Serve hot.