Carciofi Ripieni al Forno (Stuffed & Baked Artichokes)
Artichokes are beautiful to look at and divine to eat – if cooked properly and Nonna’s recipe is my favourite. The combination of parmesan, artichokes and breadcrumbs sealed with golden olive oil is pretty special. Many Italian carciofi recipes add tomatoes – Nonna Rosa’s doesn’t so the carciofi flavour remains dominant.
Many people are intimidated by artichokes – please don’t be. You do not know what you are missing out on and they are so very good for you. Give it a go.
6 large globe artichokes
5 cups Homemade Seasoned Breadcrumbs
2 medium potatoes slightly boiled and cut into wedges (optional)
1 1/2 cup olive oil
To prepare the breadcrumbs, add 1/2 cup of olive oil. The texture is to be quite moist and crumbly - so if you need to add more olive oil - don't hold back.
Serve as main with the potatoes on the side
Or with as a pasta dish . Use juice from baking tray, as a pasta condiment – linguini is recommended. Place in pan, add pasta and mix in extra parmesan …so yummy