Fried stuffed artichokes, the vegetarian version of a tasty dish from Salento
Fried stuffed artichokes, prescription of a delicious and tasty second course perfect for using even stale bread. A vegetarian variant of a traditional Salento dish with a meat-based dough, these stuffed artichokes are beautiful to look at and greedy to eat.
For this recipe it would be, not surprisingly, preferable to choose the Brindisino PGI artichoke, with a sweet flavor and traditionally used for fried stuffed artichokes from Salento, but obviously it is also possible to use other varieties of artichokes, such as violets.
According to your personal tastes it is possible to stuff and fry the artichokes raw, or you can first boil them for a few minutes in boiling water.
The filling based on stale bread, eggs and vegetable cheese is enriched with artichoke stems and aromatic herbs which, in addition to giving color and flavor, allow to completely eliminate the use of added salt.
Index
Ingredients
- 8 artichokes
- 300 grams of stale bread
- 1 sprig of sage
- dried thyme to taste
- 3 eggs
- 80 gr of vegetable grain
- 1 L of sunflower oil
- 1 lemon
- Preparation Time:
60 minutes - Cooking time:
15 minutes - Rest time:
- - Dose:
4 people to - difficulty:
medium / low
How to prepare stuffed and fried artichokes: procedure
- To clean the artichokes, leave the whole bud and soak them in a bowl full of water and lemon to prevent them from oxidizing.
- To put soak the stale bread in water and when it has softened, squeeze and crumble it, collecting it in a large bowl,
- to slice the stems of the artichokes, wash the sage leaves, chop them with a knife and add everything to the bread together with the eggs, cheese and thyme and knead all the ingredients together,
- enlarge now the petals of the artichokes in order to make room for the filling,
- and stuff each artichoke with the freshly prepared dough (if the dough should be left over, it is possible to knead some meatballs and fry them in oil)
- to fry the artichokes in boiling oil turning them gently and at the end of cooking put them on kitchen paper to absorb any excess oil,
- to serve the stuffed and fried artichokes while still hot.
One more tip:
If you prefer, or if you have difficulty in spreading the petals, it is possible to divide the artichoke into two parts for the sense of its length, stuff each half in this way and then cook as per recipe.
Others may also interest you:
- recipes with artichokes;
- recipes and variations of stuffed artichokes;
- detox water with artichoke
- Vegetarian Stuffed Vegetable Recipes
Ilaria Zizza
