Easy Italian Recipes

 MAKES 6 SERVINGS

- 6 large ar tichokes 1 lemon, halved
- 2/3 cup (2 1/2 oz/75 g) plain fine dried bread crumbs
- 1/2 cup (2 oz/60 g) freshly grated pecorino romano cheese
- 1/4 cup (1/3 oz/10 g) chopped fresh flat-Ieaf (Italian) parsley
- 1 clove garlic, minced
- Sea salt and freshly ground pepper
- About 4 tablespoons (2 fl oz/60 ml) olive oil

Artichokes lend themselves to stuffing. You'il find them filled with canned tuna in Abruzzo, sausage meat in Calabria, rice in the Veneto, and ricotta and salami in Sicily. This filling, with minor variations, is popular throughout southern Italy.

Working with 1 artichoke at a time, trim the stem even with the artichoke bottom, peel and chop the stem, and set aside. Snap off the small, tough leaves around the base. Cut off the top 3/4 inch (2 cm) of the leaves with a serrated knife or chef's knife to remove the prickly tips. Gently pry the center leaves open and, using a small spoon, scoop out the prickly choke and discard. Repeat with the remaining artichokes. Rub the cut sides of each artichoke with a lemon half as you trim them to prevent the artichoke from darkening.
In a bowl, combine the chopped stems, bread crumbs, cheese, parsley, and garlic and season with salt and pepper. Add about 2 tablespoons of the olive oil, or just enough to moisten the mixture. Gently spread open the center and the rows of leaves of an artichoke and push a little of the stuffing mixture between them. Stuff ali the artichokes in this way.

Place the artichokes upright in a pot just large enough to hold them. Add water to reach about one-third of the way up the sides of the artichokes. Drizzle the tops of the artichokes with the remaining 2 tablespoons olive oil.

Cover the pot and piace over low heat. Bring to a simmer and cook until the artichoke hearts are tender when pierced with a knife and a leaf is easily pulled out, about 45 minutes. Add a little more water if the liquid evaporates too quickly.
Transfer the artichokes to individuai plates or bowls and serve warm or at room temperature.

Buon appetito !