This recipe from the Veneto region of Italy reflects the cuisine of Trieste, a particularly varied and tasty food that has admirably combined the gastronomy of Central Europe and the Mediterranean.

Ingredients (2 people)

cut an artichoke

Cutting an artichoke – Source: spm

  • 4 artichokes
  • 50 g breadcrumbs (or crushed stale bread)
  • 50 g grated parmesan
  • 1 small handful of parsley
  • 1 clove of garlic
  • 1 tbsp olive oil
  • Juice of ½ lemon
  • Salt and black pepper from the mill

Preparation

cut artichoke

A cut artichoke – Source: spm

  • Fill a large container with water and juice lemon.
  • Cut the tail of the artichokes, remove the outer leaves, then finalize the turn with a knife to remove the soft leaves. Then, using a spoon, remove the hay to obtain a smooth hollow.
  • Plunge the artichoke hearts into the lemon water. This prevents them from oxidizing and turning black during the rest of the preparation.
  • Chop the parsley with the garlic. Place the mince in a large bowl and add the breadcrumbs while mixing. Add it Parmesan cheese grated, olive oil, salt and pepper. Mix the stuffing well and moisten it with a little water if it is too dry.
  • Drain the artichokes. Fill them evenly with stuffing.
  • Heat a large saucepan or casserole over medium heat with a little olive oil. Arrange the artichokes (stuffing on top) inside and sauté for 5 minutes. Add water halfway up the artichokes and cook, covered, for 25-30 minutes. The artichokes should become tender while remaining whole.
  • Serve and eat them hot.