Carciofi
Though some artichokes are meant to be eaten crudo, sliced paper thin and drizzled with the Italian extra virgin olive oil, sea salt, and pepper, the iconic Italian vegetable - which dates back to the Roman - are enjoyed fritti, fried, ripieni, stuffed, and sometimes simply steamed! Tie on your apron, and now matter how you prepare your Italian artichokes, we are sure they'll be delicious.
Ingredients
Carciofi Fritti, Fried Artichokes
Carciofi Ripieni, Stuffed Artichokes
Preparation
Carciofi Fritti, Fried Artichokes
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Making the batter
Beat 1 egg, add the flour then salt and a little bit of water to make a smooth consistency. Set aside.
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Preparing the artichokes
Clean artichokes. Place in a bowl of water and lemon juice to prevent turning black. Remove from water and dry.
Dip the artichokes into batter and place one by one in hot vegetable oil until golden.
Drain on paper towels.
Carciofi Ripieni, Stuffed Artichokes
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Preparing
Combine bread crumbs, grated Pecorino-Romano Cheese, parsley, salt, pepper in a medium bowl. Mix together well.
Cut stems off artichokes, flush with bottom. Cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and push stuffing in between them
In a pot just large enough to fit the artichokes, 5 tablespoons of the olive oil and the artichokes. Drizzle the remaining olive oil over the top of the artichokes and small pieces of pecorino
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Cooking and Serving
Turn heat on to medium and cook until sizzling about 5 minutes. Add water and cover and cook until the artichokes are tender and a leaf is easily pulled out, about 30/45 minutes. If liquid is evaporating too quickly add a little more water.
Transfer to a serving platter, drizzle a little of the liquid from the pot over the artichokes and serve.