Artichokes, Stuffed; Carciofi Ripeni

Ingredients

• some mushrooms
• a little bread
• two cloves
• a piece of parsley
• an egg
• grated Parmesan cheese
• salt
• spices
• some oil
• some rasped bread

Method

1. 1

   Peel the artichokes, taking off the outside leaves and the upper sprouts; cut them in half, longwise if they are small, or if large in three or four slices; next put them into fresh water.

2. 2

   Then put some mushrooms into hot water with a little bread, two cloves, and a piece of parsley; mince all together very finely, and put them in an earthenware saucepan.

3. 3

   Add to this mixture an egg, grated Parmesan cheese, salt, and spices, and mix all into a good paste.

4. 4

   Then take the artichokes out of the water, drain them on a cloth, place them in a pan in which some oil has been poured, then have some rasped bread and spread this mixture over it and put it in the oven to cook.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 110. The excerpt below is the record exactly as published.

Artichokes, Stuffed; Carciofi Ripeni. — Peel the arti- chokes, taking off the outside leaves and the upper sprouts ; cut them in half, longwise if they are small, or if large in three or four slices j next put them into fresh water. Then put some mushrooms into hot water with a little bread, two cloves, and a piece of parsley; mince all together very finely, and put them in an earthenware saucepan. Add to this mixture an egg, grated Parmesan cheese, salt, and spices, and mix all into a good paste. Then take the artichokes out of the water, drain them on a cloth, place them in a pan in which some oil has been poured, then have some rasped bread

Cook this with the app: pantry check, scaling, and the assistant.