Recipe Neapolitan-style stuffed artichokes of 25-03-2015 [Updated on 10-05-2016]
Stuffed artichokes or to put it in the Neapolitan style, and mammarelle 'mbuttunate they are the most classic way in which artichokes are prepared in my home in this period. The variety of artichoke to be used in this recipe is called mammarella, a large, round artichoke with fleshy leaves typical of the month of March, the Neapolitan filling includes a base mixture of breadcrumbs, pecorino cheese, garlic and chopped parsley to which olives are added and capers or anchovies. If you have never tasted stuffed artichokes in this way, I recommend you try this recipe, you will fall in love with it at the first taste. I run away that I have a bit of backlog with work, the presence of Elisa in the office these days, has me a little upset and now I have to go to recovery;)
How to make Neapolitan stuffed artichokes
Wash and clean the artichokes by ticking the front part, depriving them of the hardest external leaves
Peel and cut part of the stem
Then open the artichokes with your hands
Put them in water and lemon for half an hour
Meanwhile, finely chop the parsley and garlic and mix everything with the grated pecorino, the provolone cheese cut into pieces, the breadcrumbs, olives, capers, salt and pepper and a drizzle of oil.
Add a beaten egg to tie everything together
Stuff the inside of each artichoke with the mixture obtained
Now place the artichokes in a baking dish, sprinkle with a drizzle of oil, then add two fingers of water and salt to the pan and bake the stuffed artichokes at 180 °
Cook for 30 minutes.
Serve the Neapolitan artichokes hot