4 whole artichokes
To cook
3 cloves of garlic
1 sprig of rosemary
6 sprigs of parsley
to taste, with salt and black pepper
4 liters of water
For the filling
12 slices of pork loin, cut into cubes
1 small onion, finely chopped
2 tomato halves, peeled and chopped
4 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
1 teaspoon of dried oregano
4 tablespoons of grated Parmesan cheese
to taste, with salt, black pepper, and olive oil
4 tablespoons of olive oil
4 whole artichokes
To cook
3 cloves of garlic
1 sprig of rosemary
6 sprigs of parsley
to taste, with salt and black pepper
4 liters of water
For the filling
12 slices of pork loin, cut into cubes
1 small onion, finely chopped
2 tomato halves, peeled and chopped
4 cloves of garlic, minced
2 tablespoons of chopped fresh parsley
1 teaspoon of dried oregano
4 tablespoons of grated Parmesan cheese
to taste, with salt, black pepper, and olive oil
4 tablespoons of olive oil
Step 1
Wash the artichokes, remove the stems and leaves, and cut off the top inch
Remove the choke and any tough outer leaves
In a large pot, place the water and remaining ingredients for cooking the artichokes
Bring to a boil and simmer for 40 minutes
In a separate bowl, combine the chopped onion, tomato, garlic, parsley, oregano, Parmesan cheese, salt, black pepper, and olive oil
Step 2
Finally, add the pork cubes and mix gently
Remove the artichokes from the cooking water and drain well
Place them in a baking dish
Divide the filling into four parts and place it between the leaves of the artichokes, being careful not to tear the leaves
Bake at medium-high heat for about 10 minutes
Serve immediately.
