The artichokes stuffed with the sauce are a second dish, or even a complete dish, depending on the portion, rich and tasty. The process is not difficult, but the times are not very short, essentially because you lose a few more minutes to clean the artichokes and fill them. Perhaps an atypical combination, artichokes and tomato, but the result will be a decidedly tasty and original dish, I definitely recommend you try them! The artichokes with sauce are super appreciated in my house, and will be included in our weekly menus;)
- Doses for 4 people:
- for artichokes
- 4 large artichokes
- 1 egg
- 60 gr of breadcrumbs
- 50 gr of grated Parmesan
- 100 gr of provola
- parsley
- salt
- pepper
- extravirgin olive oil
- for the dressing
- 400 gr of tomato sauce
- 1 clove of garlic
- salt
- extravirgin olive oil
- preparation: 25 min
- cooking: 35 min
- total: 1 hour
How to make artichokes stuffed with sauce
First of all, clean the artichokes (using gloves to avoid staining your hands) by removing the stem, the outermost leaves, which are the most leathery, and also the upper cap.
Prepare the filling: add the egg, breadcrumbs, parmesan, salt, pepper, chopped parsley and diced provola in a bowl and mix.
Dig the inside of the artichokes, removing the beard, and fill them with the egg mixture.
Then put them in a small saucepan, in which they enter well without falling to the side (they must remain straight, so that the filling does not fall), fill with water up to 3/4 of their height and cook for about 20 minutes on high heat .
Separately, prepare a tomato sauce by frying garlic and oil, then adding the passata and a pinch of salt, and cook for 10-15 minutes, so that it shrinks a little.
Lift the artichokes from the casserole and put them in the freshly prepared sauce, then cook for about 10 minutes, so that they flavor well as they finish cooking.
The artichokes stuffed with the sauce are ready, serve hot.
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