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RECIPE
The
Valentino Cookbook
By Piero Selvaggio and Karen Stabiner
(Villard)
LINA'S
STUFFED ARTICHOKES
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6
large artichokes
1 lemon, cut into quarters
2 tablespoons bread crumbs, finely ground
2 anchovy fillets, chopped
2 garlic cloves, finely chopped
1 tablespoon parsley, finely chopped
1/4 cup (preferably extra virgin) olive oil
1 cup dry white wine
Remove
the outer leaves and slice off the top 1 to 2 inches
of the artichokes. Scoop out the fuzzy inner choke.
Squeeze the juice from the lemon into a large bowl
of water, along with the lemon, and store the trimmed
artichokes in the water until ready to use. The lemon
prevents them from turning brown.
Combine
the breadcrumbs, anchovies, garlic and parsley. Stuff
the cavity of the artichoke, filling between the inner
leaves with any extra stuffing.
In
a small saucepan, warm the oil over medium heat. Add
the stuffed artichokes and pour the wine over them.
Simmer gently for 1 hour, until the leaves pull off
easily and their meat is tender. Serve hot.
Yields
6 servings.
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