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Classic
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page 79
the top and open the internal leaves so that you can cut the bottom with a small
knife and remove the hairy part if it is there. Keep aside the small interior
leaves to put them with the stuffing. This, if to be used, for example, for six
artichokes, must be composed of the above small leaves, 1/8 lb. of ham more lean
than fat, one fourth of a small onion, just a taste of garlic, some leaves of
celery or parsley, a pinch of dry mushrooms, softened in water, a crumb of bread
and a pinch of pepper, but no salt.
First chop the ham, then grind everything together and with the hash fill the
artichokes, and put them to cook standing on their stalks in a saucepan with
some oil, salt and pepper. Some prefer to give the artichokes a half cooking in
water before stuffing it, but it is hardly advisable, because in this way they
lose part of their special flavor.
106
ARTICHOKES STUFFED WITH MEAT
(Carciofi ripieni di carne)
For six artichokes, make the following stuffing:
1/4 lb. lean veal.
Two slices of ham, more fat than lean.
The interior part of the artichokes.
One fourth of onion (small).
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