Hello everyone, today I give you another typical Easter recipe, stuffed artichokes, to prepare them you need mammole, in Neapolitan mammarelle, a variety of artichokes typical of the month of March, these are very large artichokes with a round shape, which have fleshy leaves and a very strong taste and are well suited to being prepared fillings. In this morning’s recipe I propose them with a sausage and caciocavallo filling, a real pleasure also because of these artichokes you eat almost everything, the outer leaves are eaten at the base where they are more tender, then you get to the filling and finally you taste the core, the most tender and tasty part. Well friends today is a day of mussel soup and the preparation of the pastiera so I greet you and I get to work so I can free myself soon to go and get my hands in the dough, kisses kisses; *
- Ingredients for 4 people:
- 4 breast artichokes
- 200 gr of sausages
- 100 gr of caciocavallo
- 25 gr of parmesan
- 1 clove of garlic
- 1 lemon
- 1 dice
- oil
- salt
- parsley
- pepper
- preparation: 30 min
- cooking: 30 min
- total: 1 hour
How to make artichokes stuffed with sausages
cut the tip of the breasts and beat them on a plane to make the center widen
Open them and immerse them in water acidulated with lemon to prevent blackening.
Place a saucepan with water on the heat, put the artichokes and a vegetable nut in to a boil, then cook for 10 minutes
Meanwhile, fry a clove of garlic in a pan and add 2 stalks cut into small pieces, peel the sausage, add it to the pan and add the white wine.
Salt, pepper, add a little parsley and cook for about ten minutes
Turn off the heat then add the caciocavallo and grated Parmesan cheese.
Drain the artichokes and fill them with the sausage mixture
Pour a drizzle of oil into a baking pan, lay the stuffed artichokes, sprinkle with other grated Parmesan and put in the oven at 180 °
Cook for ten minutes on the grill, then serve your stuffed artichokes
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