4 large artichokes
1 cup all-purpose flour
4 tablespoons grated Parmesan cheese
4 fillets of anchovy, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
6 tablespoons olive oil
salt and pepper to taste
4 large artichokes
1 cup all-purpose flour
4 tablespoons grated Parmesan cheese
4 fillets of anchovy, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
6 tablespoons olive oil
salt and pepper to taste
Cut off the stems of the artichokes and trim the ends
Remove the tough outer leaves
Wash thoroughly
Tap the artichoke on the counter to loosen the leaves, then shake off excess water
Mix well the flour, cheese, parsley, anchovy, garlic, salt, and pepper
Divide the mixture into 4 parts; spread one part among the leaves of each artichoke and close it up
Place the stuffed artichokes in a large pot with about an inch of water between them
Pour in 1 cup of olive oil over each artichoke and the rest around the bottom of the pot
Add another cup of water, cover tightly, and simmer for 30 minutes or until tender
To check if they're done, remove one leaf; if it comes off easily, the artichokes are ready
Verify the water level; if it evaporates, add a little more.
