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Alessi cuisine



Stuffed, grilled "Scaciofoli" (artichokes) by the "Blessed Colombia"

("Scaciofoli" (carciofi) ripieni, grigliati, della "Beata Colomba")

  • 8 "Mammola" artichokes (the parent), tender, young without their internal choke
  • 8-10 bunches of nepitella (field balm/calamint)
  • a small bunch of parsley
  • 4 cloves of garlic
  • 50 grams butter
  • 1 vegetable stock cube
  • ½ a glass of white wine vinegar
  • olive oil
  • salt and pepper
Clean and trim the artichokes well, removing the internal choke and put them immediately into cold water with lemon juice. Take care to cut the stems off level so they can remain upright on the grill and contain the stuffing, keep to one side the cut off stems the insides of which, without the fibrous skin, are tender and edible.
Put the artichokes and vinegar in a pan of salted water and boil for 5-6 minutes. Drain with a slotted spoon and put upside down on absorbent paper. Put the stems in the same boiling water and cook until very tender about 10-12 minutes. Drain these and put in the blender with the nepitella, parsley, garlic, butter, stock cube, 2-3 spoons of oil, salt, pepper and 2-3 spoons of the water in which the artichokes were cooked. Blend until the mixture becomes dense, adding more water if necessary, then put into a small pan and keep hot on a very low heat (ideally in a double boiler, but also possible on an electric hotplate) to be ready for use ; it is the stuffing for the artichokes. On a red-hot gas grill brown, for 4-5 minutes, the leafy part of the artichokes which have been previously dried, squashed a little and delicately massaged without breaking or miss-shaping them but trying to make them open as much as possible, then turn them and stand them upright on the base previously cut level. Season a little, then fill abundantly with the stuffing, brown them for a further 5-6 minutes, remove from grill and serve them as a main dish or as a side dish (smaller portions, 1 per person) with roast meats (excellent with Steak Florentine).

A Giuseppe Alessi recipe
Translated by Gianna Toni
Picture by Kee-Ho Casati

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