Artichokes Stuffed with Mint, or Carciofi Ripieni alla Menta: Mint and artichokes go quite nicely together, and indeed Carciofi alla Romana are just that, artichokes cooked with mint (and garlic) slipped between the petals. These are a little more substantial. To serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 6 artichokes
- The leaves from a sprig or two of fresh mint
- 3/4 cup bread crumbs
- 4 tablespoons olive oil
- Salt & pepper to taste
Preparation:
Prepare the artichokes (see instructions in link below if need be), trimming them flat across the top, and boil them in lightly salted water for a few minutes; they should still be quite firm when you drain them.
In the meantime mince the mint leaves and combine them with the bread crumbs and the oil. Season the filling with salt and pepper and mix well.
Preheat your oven to 300 f (150 C).
Once the artichokes have cooled enough to be touchable, use your fingers to part the petals, so as to obtain wells. Fill the wells with the breadcrumb mixture. Scatter a few more mint leaves over the bottom of an oven dish, put the stuffed artichokes over them, and bake them for a half hour. Serve them quite hot.
Yield: 4 servings stuffed artichokes with mint.
In the meantime mince the mint leaves and combine them with the bread crumbs and the oil. Season the filling with salt and pepper and mix well.
Preheat your oven to 300 f (150 C).
Once the artichokes have cooled enough to be touchable, use your fingers to part the petals, so as to obtain wells. Fill the wells with the breadcrumb mixture. Scatter a few more mint leaves over the bottom of an oven dish, put the stuffed artichokes over them, and bake them for a half hour. Serve them quite hot.
Yield: 4 servings stuffed artichokes with mint.
