Carciofi – Artichoke Side Dish

My Carciofi artichoke side dish is one of my favorite sides to make. While this dish might seem simple & easy, it really packs a punch in the flavor department. Not only does it require just one pot for the entire dish, but it also uses a minimal amount of ingredients. It has become my go-to side to make when I want to create a dish to share with others. The hearty flavor of the artichoke in this recipe is a personal favorite in my family, I love to pair it with pasta to create a full balanced meal.  Either as a side or as a main, this great artichoke based recipe will truly wow anyone who tries it!

INGREDIENTS

4 globe artichokes

Juice of 1-2 lemons for boiling the water

4 eggs

1/2 cup of finely grated parmigiano reggiano cheese

2 garlic cloves, finely chopped

1 bunch flat leaf fresh (Italian) parsley, finely chopped

Sea salt flakes and ground black pepper

50 mil olive oil

2 cups of water

METHOD

To prepare the artichokes, cut the tops off so the stalk is separate to the heart of the choke.

Lightly bash the heart of the artichokes on a work surface so that the leaves open up.

To create the filling combine the eggs, parsley, parmigiana, garlic in a bowl and season with salt and ground black pepper.

Stuff the filling into the artichoke petals making sure that it covers all around and through to the centre of them.

Place the artichokes tightly into a pot of water approximately 3-4 cm deep. Add the lemon to the water and drizzle oil over the artichokes.

Simmer (with the lid on) on a low heat for about 30-40 minutes or until the petals are tender and pull away easily from the heart of the choke.

Serve with sliced bread (optional).