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| | | | FONDI DI CARCIOFI CON GLI SPINACI
(Artichoke Hearts with Spinach) | | | | Preheat oven to 180°C (350°F).
In a frying pan melt the butter, cook the onion and garlic
until soft, then add the chopped anchovies and chilli.
Squeeze all the water out of the spinach leaves and add
them. Cook, stirring, for a few minutes.
Trim the artichoke stalks, leaving about 2cm (3/4 in).
Remove most of the leaves of the artichokes, leaving only
the very tender, innermost ones. Cut the top two-thirds of
the artichoke leaves off. Now with your fingers, open the
artichoke up, in order to expose the beard. With a sharp
knife remove all the beard and put the cleaned artichokes
one by one into a bowl with cold water and the lemon
juice (the acidic water will prevent the artichokes turning
brown) as you prepare the remainder.
Butter an ovenproof dish that the artichokes will fit into.
Dry the artichokes well with paper towels, then spoon
2 heaped tablespoons of the spinach mix into each
artichoke heart, pressing it down. Sprinkle some
breadcrumbs over the artichokes, then a drizzle of virgin
olive oil and a knob of butter. Season.
Put in the oven and bake for 20 - 25 minutes. You can
serve immediately from the oven dish, but the artichokes
are also nice eaten at room temperature.
Serves 4
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50 g (2 oz) unsalted butter
1 Spanish onion, chopped finely
3 garlic cloves, chopped finely
10 anchovies, chopped
1 chilli, chopped
800 g (1 lb 12 oz) spinach
- fresh or frozen
8 globe artichokes
juice of 1/2 lemon
1/2 cup (3 oz) dried breadcrumbs
virgin olive oil
salt and pepper | | | | PRINT RECIPE | | |
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