CookEat Recipe
Artichokes Stuffed with Veal
Whole artichokes filled with minced veal, prosciutto, tender artichoke leaves, mushrooms and a little bread and Parmesan, then browned and steam-braised.
Method
Steps
Step 1
Gather the ingredients: 6 small tender artichokes; 100 g lean veal, finely minced; 30 g prosciutto with more fat than lean, finely chopped; The tender central leaves from 1 of the artichokes; 1/4 small young onion, about 15 g, finely chopped; A few parsley leaves, about 1 teaspoon chopped; 5 g dried edible porcini mushrooms; 10 g soft white bread crumb, finely crumbled; 5 g finely grated Parmesan; 4 tablespoons olive oil; Salt, black pepper and a tiny pinch of mixed spice; 200 ml hot water, plus water for soaking mushrooms.
Step 2
Soak the mushrooms in warm water for about 15–20 minutes, then drain, rinse away grit, squeeze and mince finely. Keep the raw veal refrigerated while preparing the vegetables.
Step 3
Cut off the artichoke stems at the base, remove the small tough outer leaves, rinse and trim the pointed tops. Open the inner leaves and carefully remove the central tufts and any fibrous choke. Keep the tender little central leaves from one artichoke and chop them finely.
Step 4
Combine the minced veal, chopped prosciutto, reserved artichoke leaves, young onion, parsley, mushrooms, bread crumb and Parmesan. Season with a little salt, pepper and mixed spice. Mix thoroughly without tasting the raw filling, and divide it among the six raw artichoke cavities.
Step 5
Stand the artichokes upright in a snug heavy pan with the olive oil. Cover and cook over moderate heat for about 10–15 minutes until their bases are browned. Add the hot water. Lay a fitted, dampened sheet of baking parchment directly over the artichokes, keeping all paper inside the pan, and close the lid tightly to retain steam.
Step 6
Braise gently for about 30–40 minutes, adding a little hot water if needed, until the artichoke hearts are tender and the centre of every filling reaches 74°C. Remove the paper and serve hot with the pan juices. Discard tough outer leaf fibres while eating.
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