Recipe for Stuffed Artichokes lost!!!

lilbees

Somewhere in my move to Georgia I lost the Stuffed Artichoke recipe. It was stuffed with a mixture of Italian sausage and bread mixture. Does anyone have it. I know I roasted them in the oven but can't remember if I precooked the artichoke before stuffing. Any variation would be great too.

lilbees

nuccia

Oh lilbees..My Mom has a recipe for stuffed artichokes but it doesn't have Italian sausage in it. If you like, I can ask her.

Aether

Nuccia and lilbees,

I have recipes for : Carciofi ripieni, Carcioli alla giudea, Carciofi in umido, Tortini di carciofi, etc. etc.

All authentic Ital. recipes. I believe you want the Carciofi ripieni. The recipe I have is with lingua salmistrata, or prosciuttto cotto. I guess you can use any other type of meat.

Should I post here, or better at "Amici..."?

Aether Wink

nuccia

Its ok..you can post it here for now. Then you can post it again at Amici since I know there are different members there too. I'll look for them all!

Thanks! kiss

goganga · Dev Joined: Jul 11, 2007 Posts: 226 Location: North Italy

Aether wrote:

Should I post here, or better at "Amici..."?

Aether Wink

Thanks for your kind thought, Aether! kiss

PS: sorry for my off-topic... Embarassed

lilbees

Nuccia, any recipies are fine. I love the one with sausage but will certainly take any others.

lilbees

Aether

lilbees,

Here is the recipe I have from an Italian cookbook. Hope it is OK.

Aether Wink

Carciofi ripieni.

Ingredienti per 4 persone: 8 carciofi di media grossezza – 100 gr di prosciutto cotto in una fetta sola – un rosso d’uovo – 1 mozzarella – 4 cucchiai di pangrattato fritto in burro – 4 cucchiai di parmigiano grattugiato - prezemolo tritato – olio q.b. – 1 limone – sale – pepe – per la cottura: I bicchiere circa di acqua – 2 cucchiate di olio – ½ dado.

Togliete i gambi,pareggiandole i fondi, le foglie dure e le spine ai carciofi e metteteli man mano in acqua acidulata con succo di limone.
Preparate il ripieno: tagliate a dadini molto piccoli il prosciutto e la mozzarella, in una terrina mescolateli con il panegrattato, il parmigiano, il tuorlo d’uovo, il prezzemolo, l’olio necessario a legare l’impasto, sale e pepe. Scocciolate bene i carciofi, allargate delicatamente le foglie e riempiteli al centro tra una foglia e l’altra con il ripieno preparato formando una piccola cupola in alto . Disponeteli racchiusi, ritti e vicini l’uno d’altro in una casseruola; aggiungete l’acqua e l’olio. Unite il dado, mettete il coperchio e lasciate cuocere lentamente in forno moderato per circa un’ora, bagnandoli di tanto in tanto con il liquido di cottura.
Se le preferite gratinati, togliete il coperchio negli ultimi minuti.

(By Lisa Biondi)

lilbees

pangrattato fritto in burro? What is this. I get the other ingredients but not this one.

When it comes to cooking its pretty easy to figure out a recipie.

So you use ham (proscietto) instead of Italian sausage. Sounds great! Lots of artichokes in the market so will be trying this one this weekend.

Will take more recipies if you have some. What Italian Cookbook? So many we have available are Americanized.

lilbees

Aether

lilbees,

It is just bread crust grated, fine. You can buy at any bakery, but better make your own. Use old french bread, grate and toast dry, keep in a jar in the refrigerator and use for many recipes - like veal milanese, etc.

For this recipe use a little butter heated in a skillet, add the bread and toast until golden. That's all. Hope you enjoy it.

Well, yesterday I had my last day of goofing around and now is back to work. Next goofing day will send another one...
Aether Wink

Aether

lilbees,

Some prefer to use bread crumbs - soft white portion of the bread, but I prefer the other way. Bread crumbs tend to soak more butter and I find heavier. It depends on what you prefer.

Aether

lilbees

Using the old bread I agree is better. Do the same thing for most of my recipies.

From what I understand, the stuffed artichokes were my grandfather's favorite lunch.

lilbees

PS

Breaded veal is something all my kids and grandkids have learned to make. What is the difference with veal milanese? They are quite proud of their success. Making great meatballs and homemade Italian sausages rank very high with them and they are comfortable making it as well. At least another generation is covered.