Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the artichokes
Filling
To stuff the artichokes
To cook the artichokes
How it's done
To prepare the artichokes
Pour the water and lemon juice into a large bowl. Break the stem at the base of the artichokes, snap off the bottom 3-4 rows of leaves from the head. Trim the remaining tips by approx. one third. Remove the fuzzy centres with a spoon. Place the artichokes in the bowl of lemon water straight away. Peel the stem and place in the lemon water.
Filling
Mix the breadcrumbs, pecorino, parsley, mint and garlic in a bowl. Add the milk, oil and eggs, rub together by hand to form a moist, grainy mixture.
To stuff the artichokes
Remove the artichokes from the water, drain well, salt the insides. Stuff the artichokes with the filling, press down gently.
To cook the artichokes
Heat the oil in a wide frying pan. Add the garlic, artichoke stems and stuffed artichokes with the filling facing down, fry for approx. 5 mins. until golden brown. Carefully turn the artichokes, add approx. 200 ml of stock, bring to the boil, reduce the heat. Cover and steam the artichokes for approx. 30 mins., drizzling a little stock over the artichokes every 10 mins. or so.
| Serve with: | Baguette |
|---|---|
| Tip: | Insert a sharp knife into the stem to test whether it is cooked; it should be soft. |
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