Italian cuisine has always been one of my favorites. An Italian friend shared this with me a long time ago.
Carciofi Ripieni, Sicilian style, is a perfect appetizer for a party. I also enjoy it as a meatless dinner entrée. Either way, you can’t go wrong. It’s a pleaser! INGREDIENTS: For the Artichokes: • 8 medium artichokes • 1 pound plain bread crumbs • 1/4 pound grated Parmigiano cheese • 2 garlic cloves, finely chopped • Small bundle of parsley • Extra virgin olive oil • Salt and pepper INSTRUCTIONS: 1/ Clean the artichokes by removing the hard outer leaves and cutting the stem and the top part of the leaves. Wash and drain. 2/ Sauté bread crumbs and garlic in a sauté pan until the bread crumbs are lightly golden. 3/ After cooling off, add the finely-chopped parsley, salt and pepper (as desired), a bit more finely-chopped garlic, grated cheese, and some olive oil. 4/ Mix all the ingredients well, until the oil is evenly absorbed. 5/ Open the leaves of each artichoke as much as you can and insert the breadcrumb mixture. 6/ Place the artichokes in an oven pan and add 1-1/2 inches of water. 7/ First, place the pan on the stove and cook for 15 minutes. Then, finish it off in the oven for an additional 15-20 minutes at 400 degrees F.
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AuthorMeike Schwarz and the Editorial team at New Mexico's INFLUENCE Magazine Archives
February 2023
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