Artichokes stewed with purple potatoes: if any of you tell me that does not go crazy for artichokes close shop! They are very good, cute, sweets, with a seasoned filling of provolone cheese into small pieces and some capers. In addition, I put a 'cap’ of beaten egg over artichoke, for the more taste and be sure that the stuffing does not come out during cooking. Usually I prepare them with regular potatoes, but since I found purple ones I choose to use them to show you this beautiful color contrast: I made a puree on which to lay the artichokes and put them into pieces to the pan in the last 10 minutes of cooking. I decorated the plate with borage flowers and black cabbage, a thought to the spring that has now arrived!
Ingredients for 4 people:
- 4 Roman artichokes (or 8 if you have big appetites or are simply greedy)
- 2 cloves of garlic
- fresh mint to taste
- fresh parsley as required
- 60 grams of stale bread crumbs
- salt and pepper
- extra virgin olive oil as required
- 30 grams of spicy provolone, diced (Optional)
- 60 grams of grated pecorino cheese Dop
- 30 grams of grated Parmesan cheese After
- 4 anchovy fillets
- a handful of capers (Optional)
- 1 egg
- 5 purple potatoes (three for cream and two to put in the pot to pieces)
- whole milk just enough to mix the cream
- 20 grams of grated pecorino cheese Dop
- salt and pepper
- 30 grams of butter
Clean the artichokes by removing the outer leaves and the hardest part of the stem and, of which you will have to leave about 3-4 cm. Matterli to soak in a bowl full of water acidulated with lemon juice.
Prepare the stuffing: finely chop the mint, parsley (vagina un po’ because by then they are used to simmer the artichokes), garlic, the anchovies and the capers and place them in a bowl. Combine the breadcrumbs, pecorino, the Parmesan, provolone. Season with salt and pepper (eye anchovies and pecorino cheese are salted) and add as much oil as needed to obtain a soft, damp compound, but ben shelled.
Thoroughly dry the artichokes from the water and expand the corolla with hands, inserting a knife in the center and turning it to remove the internal beard and create the necessary space for the filling. Stuff the artichokes with the compound previously prepared, pressing well and putting the filling among the outer leaves.
Put in a saucepan the other clove of garlic and a few sprigs of mint and parsley, then over low heat fry for two minutes.
While the oil heats up, put the egg in a dish and whisk with a fork, then move the upper part of the egg artichokes slammed (do not worry if some’ of stuffing it comes off, helping put it back on the artichoke with a spoon) and put immediately into the hot oil with the stuffed part and wet egg pointing downwards. Salting the stems of the artichokes and combine a glass of water. Cover and cook over low heat for about 20 minutes. Then peel two potatoes, them into pieces and, in the last ten minutes of cooking, merge them with artichokes. Continue anyway cooking until you can easily insert a toothpick in artichoke.
For cream, we proceed as for a mashed potatoes: boil the potatoes in salted water, Peel and mash with potato masher. Put them in a saucepan with the butter work the puree over low heat, adding as much milk as needed to obtain a smooth cream without lumps. Finally, merge the pecorino and adjust salt if necessary.
Serve the artichokes with warm purple potatoes, lying on the cream of hot potatoes. And Bon Appetit!!!
THE PAIRING: Artichokes and wine do not go well together, especially in this dish in which the effect of the raw artichoke on the palate is decided. We have tried them with a beer and we chose a classic of Italian craft beer, produced by the brewery Baladin of Piozzo, in the province of Cuneo. Beer National (that collects the first 100% Italian materials) It has the right characteristics: hints of citrus, freshness, simplicity, soft foam. Serve at 8 degrees of temperature.