If, for some strange reason, someone should give you a bunch of artichokes, don't despair !! On the contrary, look at the positive side of it: since they are not exactly that cheap, let's literally dress them for the holidays (since Easter is also approaching) and stuff them with a special meat filling! So let's see how the artichokes are prepared (and how they are cleaned) to make them stuffed!
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Identity Card of the Recipe
- 119 KCal Calories per serving
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Ingrediants
For the artichokes
- q.s. of salt
- q.s. of pepper
- 70 g (1 piece, stale) of bread
- 100 ml of milk
- 30 g (optional) of grated Parmesan cheese
- 200 g of mixed lean minced meat
- About 700 g (5 large) of artichokes
- a teaspoon of flavorings for roasts
For the cooking
- 2 tablespoons of extra virgin olive oil
- 1 sprig of parsley
- About 100 ml of dry white wine
Materials Needed
- Ceramic knives
- Chopping board
- Bowl with water and lemon
- Pan with lid
- Latex gloves
Preparation
- Carefully clean the artichokes: remove the outer leaves, remove the thorns and the upper part of the artichoke until only the bottom is obtained. With a digger or with a sharp knife, remove the central part. Dip the artichokes in the water and lemon to avoid oxidation.
The extra idea
To prevent the artichokes from blackening, it is advisable to use ceramic knives and to dip the artichokes in water with lemon immediately after cleaning them. For the same reason, it is good to wear latex gloves: in this way, you avoid that the hands become dark.- Prepare the filling: First, soak the pieces of stale bread in hot milk. Once it has softened, remove the excess milk by squeezing it with your hands. Mix the very finely chopped lean meat mix (chicken breast, turkey, veal and pork loin) with the parmesan (optional), salt, pepper and roast flavorings. Then add the soaked and well-squeezed bread.
- Arrange the artichoke bottoms in a stone or non-stick pan; season with salt and pepper, add a drizzle of oil and stuff with the meat mix.
- Once the pan has become hot, add the white wine and cook, over low heat, for about half an hour or until the artichokes are soft.
The advice OK
If you have some filling left over, you can make small meat balls to brown together with the stuffed artichokes.- After cooking, allow the excess liquid to dry and finish with a little fresh parsley.
Alice's comment - PersonalCooker
So here is a tasty example of how to transform these wonderful, extremely versatile vegetables into a complete dish, including vegetables and meat, which is also well suited for a full-bodied side dish for the upcoming Easter holidays.Nutritional values and Health Comment on the recipe
Artichokes stuffed with meat can be defined as a dish with a side dish, or rather, a side dish with a dish! The values shown on the side have already been corrected by evaluating cooking (about 20% dehydration); therefore they reflect the definitive nutritional intake. Obviously, the high biological value protein content (of the meat) as well as that of dietary fiber (of the artichoke) are more than sufficient and, even if the energy intake seems considerably higher than a side dish simple, it would be appropriate to evaluate it taking into consideration the complexity of the dish. The average portion of artichokes stuffed with meat corresponds to about 300g, for a total of 350-360kcal.
