A rivisited Sicilian recipe
- 4 artichokes
- 200g breadcrumbs
- 500ml tomatoes passata
- Tomato paste
- 2 anchovies
- 100g pecorino cheese
- 100g Ham
- 1 onion
- 1 egg
- 2 lemons
- Extra virgin olive oil
- Salt and pepper to taste
Remove the outher leaves of the artichokes. Put the artichokes in cold water and lemon juice. This prevents them from turning black.
To prepare the stuffing, finely chop half onion and brown it. Add 2 anchovies (mix until melted) and a tablespoon of tomato paste with 2 ladles of water. Slowly add breadcrumbs.
Take the artichokes and cut the tip. Starting from the center widen the leaves and remove the central part until creating a space to fill with the prepared breadcrumbs.
With a table spoon fill the artichokes, add a piece of pecorino cheese and ham. Add more breadcrumb to “close” the artichokes.
Beat an egg and dip the artichokes upside down.
Heat the oil in a pan, put the artichokes upside down and fry only the part of breadcrumb cap.
Brown the remain onion, add the tomato passata and salt. Dip the artichokes and let it simmer for at least 30 minutes.