Carciofi Ripieni:Stuffed Artichokes

Name: Carciofi Ripieni:Stuffed Artichokes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 6 mediums artichokes, cleaned and choke removed; 1 slice day-old bread; 454 grams San Marzano tomatoes plus their juices; 3 eggs; 237 milliliters extra virgin olive oil; 118 milliliters all-purpose flour; 1 clove garlic, finely chopped, plus 1 clove, finely chopped; 1 lemon, juiced; 454 grams lean ground beef; 1 onion, finely chopped; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 6 servings Salt and pepper

You can never have too many main course recipes, so give Carciofi Ripieni:Stuffed Artichokes a try. One serving contains 311 calories, 26g of protein, and 10g of fat. This recipe serves 6. Head to the store and pick up flour, ground beef, onion, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Soak the bread in water, then remove from the water and squeeze out remaining liquid. Set aside.

Ingredients you will need

Bread

Water

Cut each trimmed artichoke into 2 pieces and hold in a water bath to which the lemon juice has been added until ready to use.

Ingredients you will need

Lemon Juice

Artichoke

Water

In a medium-sized bowl, combine the beef, soaked bread, 1 egg, 1 clove garlic, 1 teaspoon salt and a pinch of freshly ground black pepper and mix well to combine. Form the mixture into 24 oval-shaped balls of about 1-inch diameter.

Ingredients you will need

Ground Black Pepper

Garlic

Bread

Clove

Beef

Salt

Egg

Equipment you will use

Bowl

Remove the artichoke pieces from the acidulated water and pat dry with a paper towel.

Ingredients you will need

Artichoke

Water

Equipment you will use

Paper Towels

Place 1 meatball between 2 pieces of artichoke, pressing to hold together.

Ingredients you will need

Artichoke

Meatballs

Roll each "sandwich" in flour, patting off the excess, and lay each on a sheet tray.

Ingredients you will need

All Purpose Flour

Roll

In a small bowl, beat the remaining 2 eggs and add a pinch of salt.

Ingredients you will need

Egg

Salt

Equipment you will use

Bowl

In a large, heavy-bottomed pot, heat 1 cup olive oil over high heat until just smoking. Dip the artichokes in the egg mixture, let the excess drip off, and cook in the hot oil until they are golden brown on all sides. Work in batches if necessary, to avoid lowering the temperature of the oil.

Ingredients you will need

Artichoke

Olive Oil

Dip

Egg

Cooking Oil

Equipment you will use

Pot

Remove the artichokes from the oil with a spider or slotted spoon and drain on paper towels.

Ingredients you will need

Artichoke

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

In a skillet large enough to hold the artichokes in a single layer, arrange the artichokes and add the tomatoes and their juices, the remaining 1/4 cup olive oil, the remaining clove of garlic, the onion, parsley and salt and pepper, to taste. Cook over medium heat, lowering if necessary to avoid scorching, for 20 to 30 minutes, until the liquids are of a fairly thick consistency.

Ingredients you will need

Salt And Pepper