List of Ingredients
- 8 OZ. of dry white wine
- 4 OZ. of breadcrumbs
- 1 1/2 OZ. of Pecorino
- 1 1/2 OZ. of Grana Padano PDO
- 3/4 OZ. of desalted capers
- 1/4 OZ. of chopped parsley
- 6 of artichokes
- 1 of lemon
- 1 of garlic clove
- white wine
- extra virgin olive oil
- salt
- pepper
Method
Put the breadcrumbs, Pecorino, Grana Padano, capers, parsley in a blender with 1 1/2 Tbsp. oil and 1 1/2 Tbsp. wine. Blend everything coarsely.
Fill a large bowl with water and juice from 1 lemon. Clean the artichokes, removing the tougher outer leaves and place them the lemon water so that they remain vibrant.
Make an incision in the side of each artichoke, open them slightly and stuff them with the blended mixture pressing gently. Tie them with kitchen twine to retain their shape.
Place the artichokes in a pot with 2 Tbsp. oil, 1 garlic clove, salt and pepper and cook over high heat for a couple of minutes, then add the remainder of the wine, cover and reduce the heat. After 20-25 minutes, remove the lid and continue cooking for 10 minutes to let the liquid evaporate. Serve the stuffed artichokes piping hot.
Recipe by Sarah De Rueda / Chef Giovanni Rota