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Artichoke Parmigiana

17/11/2023

Artichoke parmigiana is a variant of the classic Italian dish that exploits the goodness and versatility of artichokes. Here’s how to prepare this delicious dish:

Ingredients

  • 5-6 artichokes (large and fresh)
  • 200 g of mozzarella (fiordilatte is better)
  • 50 g of grated Parmesan cheese
  • 300 ml of tomato sauce
  • 1 clove of garlic
  • Fresh basil to taste
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Flour (for dusting the artichokes)
  • 2 eggs (optional, for breading the artichokes)
  • Breadcrumbs (optional, for breading the artichokes)

Preparation

  1. Clean the artichokes by removing the tougher outer leaves, cutting away the thorny tips, and removing the inner “beards”. Cut them into not too thin slices.
  2. (Optional) For a richer version, you can dip the artichoke slices first in beaten egg and then in breadcrumbs.
  3. In a pan, heat the oil and lightly fry the artichoke slices until golden. Set them aside on paper towels.
  4. Prepare a simple tomato sauce by sautéing a clove of garlic in oil, add the tomato sauce, salt, pepper, and cook for about 15 minutes. At the end of cooking, remove the garlic and add torn fresh basil.
  5. In an ovenproof dish, create a first layer with part of the artichokes, cover with some mozzarella cut into small pieces, sprinkle with Parmesan, and pour some tomato sauce over it.
  6. Repeat the layers until all ingredients are used up, finishing with tomato sauce and a generous sprinkle of Parmesan cheese.
  7. Bake in a preheated oven at 180 °C for about 20-30 minutes or until the surface is golden and slightly crispy.
  8. Let it rest for a few minutes before serving.

Curiosity

Artichoke parmigiana is a lesser-known variant compared to the classic eggplant parmigiana, but it is equally delicious and worth trying, especially during the artichoke season. Moreover, artichokes have purifying and digestive properties that make this dish not only delicious but also beneficial for health.