This recipe for stuffed artichokes Italian style is a very versatile vegetable that we can cook in several ways. Breaded, fried, roasted, or cooked, alone or in other recipes, stuffed artichoke recipe easy are always delicious.
It’s true, its flavor is something special, and not everyone likes it. For this reason, one of the options for those who have not yet fallen in love with artichokes is this recipe: artichokes stuffed with ham. The ham filling will give it a special touch, and this easy stuffed artichoke recipe can be eaten both as an accompaniment to a dish or as a main dish.
However, there is something to keep in mind. The artichokes must be freshened. Artichokes are not suitable for this recipe with artichokes hearts, and the truth is that it is a pleasure to eat this tender little heart after having cooked good fresh artichokes. But for that, you have to take into account the artichoke season, mainly in winter. If you want to prepare this recipe out of season, it is important to make sure beforehand if you can get it from your trusted greengrocer. Without a doubt, it will be worth it!
- 6 artichokes
- 1 onion
- 2 tablespoons of extra virgin olive oil.
- 150 g of serrano ham, diced
- ground black pepper
HOW TO MAKE STUFFED ARTICHOKES ITALIAN STYLE
Six artichokes were prepared and cleaned to begin the procedure. The stem and the greenest tips were removed. The artichokes should then be boiled for 20 minutes in a large saucepan with plenty of water and salt. After this period of time, hollow out the artichokes with a spoon or knife, removing just the outermost layers. Artichokes that have been drained can be utilized cut for filling them or, as in my case, for another dish.
We can make the filling while the artichokes are cooking. To do this, cut 1 onion very tiny and cook it in a skillet with 150 g of diced salty ham and 2 tablespoons of extra virgin olive oil. Add flavor as desired.
The fried onion and ham are then placed inside the artichokes.
Finally, we are free to decorate however we choose. In this instance, with a garnish of finely chopped parsley.
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