This is the perfect season for artichokes(carciofi in Italian) and when we buy relative small ones usually it’s for a sauce or a pinzimonio.But if we have some extra time to prepare them we can stuff them and there are many stuffing, this is a light one.
First of all clean the artichokes.To see to do,watch this video how to clean artichokes.
3 tablespoons breadcrumbs
1 sprig of parsley
1 clove of small garlic
2 tbsp. EVOO
Peel the artichokes, remove the hardest leaves and any internal hay, keep them soaked in water acidulated with lemon juice to prevent them from blackening.
Prepare the filling: in a bowl put the breadcrumbs, the finely chopped parsley with the clove of garlic, the anchovies cut into small pieces, mix, soften the mixture with a drizzle of oil
Drain the artichokes, beat them upside down on the worktop so that the leaves expand, then stuff them with a little of the mixture. In a saucepan place the artichokes straight next to each other so that they stand, adjust salt and pepper, cover them half with water and flavor them with a little EVOO
Start cooking over a low heat and cook covered for about 1 hour, the liquid at the end will have to be almost completely absorbed.
And now you can serve them by themselves, next to a meat ,fish or egg dish ,sincerely also with some cheese.They are extremely delicate and easier to eat in comparison to many other artichokes dishes.