Stuffed artichokes
Instructions
Prepare the artichokes and with the help of a Pocket knife with curved tip raised thorny plants and leaves the shaving.
Soak them in water acidulated with lemon juice or vinegar.
Prepare the filling: place the breadcrumbs in the milk bath.
Browse an onion and chop finely.
Remove the nose cone of the earthy mushrooms; wash and mince.
Strip a clove of garlic and crushing.
Wash the parsley and tritatelo.
Put 100 g of bacon in a pan and cook over high heat.
When the fat has melted, add the onion; Let it Brown on medium heat, stirring constantly with a wooden spoon or a spatula.
Add the mushrooms.
Let them skip two or three minutes and remove from heat.
Squeeze the bread crumbs and add the preparation together with garlic, parsley, meat extract and nutmeg; Add salt and pepper.
Stir, add the egg and stir again.
Keep on stirring for a minute or two, then remove from heat.
Drain the artichokes and pat dry gently.
Fill the heart with the prepared stuffing.
Cover each artichoke with a slice of bacon.
If necessary, tie it up with a kitchen Spanish to hold the filling.
Strip the remaining onion and cut it into order.
Peel the remaining garlic clove and crushing.
Tie the bunch of herbs.
Place the artichokes in an earthenware dish with lid or in a heavy-bottomed saucepan.
Please, all around, the onion and garlic.
Sprayed with oil.
Do Brown the onion for 2 to 3 minutes, then add five to six tablespoons of warm water in the bowl.
Add salt and pepper.
Add the bouquet garni of herbs.
Cover and simmer for two hours fresh focus.
If necessary, add more hot water during cooking.
Serve sprayed from their cooking sauce.
Recommended wines: Marzemino.
Ingredients and dosing for 4 persons
- Pepper
- Salt
- 1 pinch of nutmeg
- 1 tablespoon of meat extract
- Few sprigs of parsley
- 1 egg
- 2 tablespoons of milk
- 30 g of stale bread crumbs
- 75 g of mushrooms
- 150 g of bacon
- 10 cl of olive oil
- 1 bunch of herbs
- 2 cloves of garlic
- 2 onions
- 4 large artichokes