Artichokes provencal
Instructions
Prepare the artichokes and with a small knife with a curved tip, remove the leaves and spiny beard.
Soak them in water acidulated with lemon juice or vinegar.
Prepare the filling: place the bread crumbs soaked in milk.
Browse the onion and chop finely.
Remove the nose cone of the earthy mushrooms; wash and mince.
Peel the garlic and crushing.
Wash the parsley and tritatelo.
put the bacon in a pan and cook over high heat.
When the fat has melted, add the onion; Let it Brown on medium heat, stirring constantly with a wooden spoon or a spatula.
Add the mushrooms.
Let them skip two or three minutes and remove from heat.
Squeeze the bread crumbs and add the preparation together with garlic, parsley, meat extract and nutmeg; Add salt and pepper.
Stir, add the egg, and stir.
Keep on stirring for a minute or two, then remove from heat.
Drain the artichokes and pat dry gently.
Fill the heart with the prepared stuffing.
Cover each artichoke with a slice of bacon.
If necessary, tie it up with a kitchen Twine to hold the filling.
Clean and peel the onion.
Cut end.
Peel the garlic and crushing.
Tie the bunch of herbs.
Place the artichokes in an earthenware dish with lid or in a heavy-bottomed saucepan.
Please, all around, the onion and garlic.
Sprayed with oil.
Do Brown the onion for 2 to 3 minutes, then add five to six tablespoons of warm water in the bowl.
Add salt and pepper.
Add the bouquet garni of herbs.
Cover and simmer for two hours fresh focus.
If necessary, add more hot water during cooking.
Ingredients and dosing for 4 persons
- 4 large artichokes
- 1 onion
- 1 clove of garlic
- 1 bunch of herbs
- 10 cl of olive oil
- 4 slices of pancetta
- Salt
- Pepper
- For the filling:
- 100 g of bacon
- 75 g of mushrooms
- 1 onion
- 30 g of stale bread crumbs
- 2 tablespoons of milk
- 1 egg
- 1 clove of garlic
- Few sprigs of parsley
- 1 tablespoon of meat extract
- 1 pinch of grated nutmeg
- Salt
- Pepper