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Stuffed artichokes in a casserole are a tasty and flavorful side dish. The artichokes are filled with a mixture of breadcrumbs, pecorino cheese, garlic, parsley and boned anchovy. They are then cooked in a casserole with water, olive oil and lemon juice, until they are soft and golden.
Remove the thorns from the artichokes, clean them by cutting off the top, the outer tougher leaves and the stems at the base
Using a knife, try to open the artichoke to create a cavity inside
Meanwhile prepare the filling
Mix the breadcrumbs, pecorino cheese, anchovy, chopped garlic and parsley
Then drizzle with oil
Fill the artichokes and arrange them side by side in a casserole with the 2 glasses of water and a few drops of lemon
Add more oil and cook over very low heat for about 30 minutes
The casserole must be covered and you will need to wait until the water has completely evaporated before turning off the heat
Arrange the artichokes on a serving dish and bring to the table
Casserole
Knife
Store in the refrigerator for up to 2 days
Stuffed artichokes in a casserole are a traditional dish of Italian cuisine, particularly common in Lazio and Campania.
Italia, Lazio
| Energy (kcal) | 336.65 |
| Carbohydrates (g) | 40.45 |
| of which sugars (g) | 3.74 |
| Fat (g) | 12.63 |
| of which saturates (g) | 7.35 |
| Protein (g) | 15.89 |
| Fibre (g) | 3.96 |
| Salt (g) | 1.02 |
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