The baked stuffed artichokes are a second course with vegetables very special and tasty perfect for those who want to serve a different dish than usual.
They can be really prepared in many ways, for example making artichokes stuffed only with breadcrumbs, but the most classic recipe provides that these are stuffed with minced meat in a manner very similar to the classic meatballs.
- 8 artichokes
- 250 g minced veal
- 1 clove of garlic
- Parsley, to taste
- Salt, to taste
- Pepper, to taste
- 1/3 cup breadcrumbs
- ½ cup Parmigiano Reggiano
- 1 egg
- Vegetable broth, to taste
Clean the artichokes. This operation is essential and must be done in a very careful way to make a great dish.
In fact, the artichokes will first be deprived of the larger and consequently harder external leaves. At this point remove the tip of the artichokes, removing in this case also the hardest part and with the thorns. At this point, remove also the internal beard of your artichokes which is the most important operation.
Use a scoop to remove all the inside of the artichoke, going in this way to create the perfect gap to add the stuffing. When you have finished preparing the artichokes, cook them.
The artichokes, in fact, should be cooked in plenty of salted water so as to soften them a little. When softened, remove them from the water and drain them completely. Keep them aside and let cool.
In the meantime, prepare the filling. Take a large bowl and add the minced meat, egg, parmesan, minced garlic and parsley.
Mince the parsley and garlic very finely so use a crescent or a mixer to chop them in a short time. For garlic use a special garlic cutter. Mix all the ingredients using your hands and lastly add some breadcrumbs.
Decide to use a ready-made breadcrumb or to make it yourself. In the latter case use a mixer and a stale bread. Deprive the outer crust, cut into cubes and pour into the mixer working for a few seconds until you have reached the more or less fine consistency of breadcrumbs you want.
Add the breadcrumbs to your mixture and mix using your hands. When you have obtained a very homogeneous and compact mixture, add salt and pepper and fill your artichokes.
Put the artichokes in a pan and arrange them side-by-side. Pour some vegetable stock into the pan to avoid sticking the artichokes on the bottom and also to give flavor to your stuffed artichokes. Fill the artichokes with the filling and then finish with a little oil and a final sprinkling of breadcrumbs and grated Parmesan cheese so as to go to create an excellent gratin.
At this point, place your artichokes in the oven at 350°F for about 30 minutes.
Store the stuffed artichokes in the refrigerator for a maximum of two days closed in an airtight container or covered with cling film.
Before serving them again, however, heat them in the oven for about 10 minutes.