Main courses
Main courses
Nonna Cetta’s stuffed artichokes
Nonna Cetta’s mammarelle artichokes are gently opened and filled with bread, dry-cured sausage and Parmesan. They cook in a covered pan before being joined by peas cooked separately with onion.
From Nonna Adele’s kitchen
- Cooking
- Artichokes about 1 hour; peas 10 minutes; another 10 minutes together
LET’S GET COOKING
Method
Trim the artichokes, removing the tough outer leaves and tips. Wash and gently open the leaves, remove any central choke and drain. Peel the stems and cut them into small pieces.
Soak the soft bread crumb, squeeze it out and mix with chopped parsley, egg, salt, Parmesan and diced sausage. Divide the filling between the leaves.
Arrange the artichokes snugly in a pan, with the stems around them. Pour the 500 ml water into the bottom and drizzle a little oil over each artichoke, then cover.
Cook gently with the lid on for about an hour. Check that the bottom does not dry out, adding a little hot water if needed; the artichokes should be tender and the filling should reach 74 °C at its centre.
In a separate pan, sauté the onion in oil, add the drained peas and adjust the salt. Cook for 10 minutes.
Transfer the peas to the artichoke pan and cook together for a further 10 minutes to let the flavours mingle.
MORE FROM OUR KITCHEN
