List of Ingredients
- 11 OZ. of ground beef
- mortadella (bologna)
- 16 of artichokes
- 2 of eggs
- Lemons
- Parsley
- Breadcrumbs
- Flour
- Peanut oil
- Salt
- Pepper
Method
Clean the artichokes, setting aside the stalks. Remove many of the outer leaves to reveal the tender heart and cut the artichokes in half lengthwise. With a small knife, cut out the “chokes” inside. Peel the stems and, as you peel them, set them in water acidulated with the juice of 1 lemon. Boil the artichokes for 10 minutes in salted boiling water with the juice of 1/2 lemon. Remove from heat and drain.
Place the ground beef in a bowl with the minced mortadella, a sprig of parsley, minced, and a pinch each of salt and pepper and mix well. Fill 8 artichokes with about 1/4 cup of the filling in each one, then press the halves together firmly so they look whole again.
Bread the artichokes: roll them first in the flour, then in the beaten eggs, then in the bread crumbs. Then dip them again in the eggs and in the bread crumbs once more. Heat plenty of oil to 320°F° (this will take about 3 minutes) in a deep saucepan and individually fry the stuffed artichokes, turning them so that they cook evenly. Remove the artichokes as soon as the breading is golden and set them in a baking dish.
Bake them at 320°F in a ventilated oven for 8-10 minutes. Roll the peeled stems in the bread crumbs and fry them. Drain the stems, remove the baked artichokes from the oven and serve hot.