I was inspired by a very famous dish: ” carciofi alla romana”. Some variations are present: the filling was made with breadcrumbs and cheese and also the cooking was done in slightly acidified water. It cloud be’ an appetizer because it’s light, but appetizing. It could be the entrée of a rich vegetarian dinner or it could be a tasty side dish. In short words, use your immagination! So call it what you want, but bring these wonder artichockes to the table without a second thought!
- 8 artichokes
- 60 grams breadcrumbs
- 30 grams grated Parmigiano Reggiano
- 2 peeled garlic cloves
- 2 tablespoons of apple cider vinegar
- Juice of half a lemon
- Cyprus black salt
- Freshly ground black pepper
- Extra virgin olive oil
- Parsley leaves
Remove the outermost leaves of the artichokes and the most leathery part of the stem. Cut about an inch off of the top of the artichoke and then peel the stem. Soak the vegetables in water and lemon juice. In the meantime, prepare the filling. In a bowl put breadcrumbs, cheese, minced garlic, salt, pepper, chopped parsley leaves and after pour a few teaspoons of extra virgin olive oil. Mix thoroughly. Drain artichokes and remove the inner choke, simply use a sharp spoon or a small knife. You have to create a hole that it will contain the filling. Distribute the breadcrumbs mix inside each artichoke with a teaspoon. Pour plenty of oil into a large pan with high sides. Lay the artichokes upside down and then pour some water until the vegetables are covered half. Sprinkle with vinegar. Cover and cook over low heat for about 25-30 minutes. Once cooked, drain and serve on a plate with a drizzle of oil and flakes of black Cyprus salt. Decorate with parsley leaves to taste.