This riff on the southern Italian classic, Parmigiana, which replaces eggplants with artichokes, will be your new favorite springtime comfort food.
Artichoke Parmigiana Recipe
Serves 8
Skill Level: Intermediate
Time 1 hour and 10 minutes
Vegetarian
Ingredients:
2 cups tomato purée
9 oz. sweet provolone, cut into cubes
2 oz. Parmigiano Reggiano DOP, grated
8 artichokes
2 large eggs
1 golden onion
flour
basil
lemon
extra-virgin olive oil
peanut oil
salt
Method:
Clean the artichokes and cut them into slices about ⅓ cm thick. Gradually dip them into a bowl filled with water and the juice of ½ lemon.
Chop the onion and brown it in a pan with a drizzle of extra-virgin olive oil. Add the tomato purée and cook for 10-15 minutes. Season with a few basil leaves and a pinch of salt.
Cut the provolone cheese into cubes and grate the Parmigiano.
Drain the artichokes, dry them, flour them, and pass them in the eggs beaten. Fry them in hot peanut oil (170 ° C) for 3-4 minutes. Dry the artichokes on paper towels and add a little salt.
Preheat the oven to 350° F, then layer the ingredients into a lasagna pan. First the tomato sauce, then the artichokes, provolone, and 1 Tbsp. Parmesan. Repeat until the ingredients are finished, then bake for 20-25 minutes and serve.
Recipe: Joëlle Néderlants
Photography: Riccardo Lettieri
Styling: Beatrice Prada
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