Carciofi Irmiflor

Ingredients for 4 servings:

• 4 large artichokes, round
• 1 small jar of olive oil
• some vegetable stock
• 2 small eggs, or 1 egg and 1 egg yolk
• 1 tbsp breadcrumbs
• 50 g cooked ham, or a little more
• Peppermint or parsley
• 1 tbsp Parmesan, grated
• nutmeg
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Stuffed artichokes

Cut the bottom of the artichoke stems straight and trim the top so that the artichoke can stand upright in the pot. Prepare a large container of cold water and place the artichoke pieces in the water immediately after cleaning or peeling them to prevent them from turning black. Peel the stems generously (remove the dark green parts; the edible part is light green). Then cut off the top third of the artichokes. Remove the outer leaves (also generously). Hollow out the inside. Not only does it need room for the filling, but all the seeds (wool) must also be removed. Cut the stems into pieces about 4 cm long. Let everything sit in the water until the filling is ready. To do this, beat the eggs and add the breadcrumbs. Finely chop the peppermint (or parsley), finely dice the ham, and mix everything with the egg and breadcrumb mixture. Add 1 heaped tablespoon of Parmesan cheese, salt, pepper, and a little grated nutmeg. Remove the artichokes from the water, pat dry, and fill. Choose a pot that allows all the artichokes to stand side by side, leaving the remaining stems on the oil-covered bottom. Heat the oil, sauté the artichokes and stems, add a very small amount (about 50-100 ml) of well-seasoned vegetable stock, and simmer, tightly covered, on low heat for 30 minutes to 45 minutes. (This also works in a pressure cooker: about 18 minutes and a little more liquid). At the end, remove the “mamme,” keep it warm, and let any remaining liquid evaporate until a nice, oily sauce remains. This sauce goes over the artichokes. Tip: It’s best to wear thin rubber gloves when cleaning the artichokes. If you forget, lemon juice will clean your blackened fingers. Mid-January to early March is the season for the “mamme,” the large, round artichokes from the south.