verdure ripiene

Learn how to make stuffed baked artichoke halves in a few simple steps

Stuffed Baked Artichoke Halves

sandwich bread

artichokes

Grana Padano and Pecorino, grated

herbs (thyme, parsley, marjoram)

dry white wine

vegetable broth

olive oil

salt

black peppercorns

<pre>Preheat the oven to 350 °F.</pre>

<pre>Clean and trim artichokes, removing the tough outer leaves. Leave a little stalk. Cut in half and remove the fuzzy choke. Blanch in a pan with equal parts water and wine, a drizzle of oil and a pinch of salt. To blanch artichokes cook for 4 minutes from when the water and wine start to boil. Remove with a slotted spoon and set aside.&nbsp;</pre>

<pre>Remove the crust from the bread. Pulse in a mixer with 4 Tbsp. grated cheese, salt, ground pepper and plenty of minced herbs.&nbsp;</pre>

<pre>Grease a baking sheet&nbsp;with oil. Fill artichokes halves with stuffing and place on the tray cut side facing up. Drizzle with oil and bake for 10 minutes. Pour 1 cup broth over artichokes, cover with aluminum foil and bake for another 15 minutes.</pre>

<pre>Remove from the oven. Serve hot, if you like with cooking liquid.</pre>

Per la ricetta dei pomodori ripieni, lavate e asciugate bene i pomodori poi togliete a ciascuno una calottina, tagliandola dalla parte inferiore. Salateli leggermente e lasciateli capovolti a  fare l acqua . Intanto passate al tritatutto elettrico il pane e raccogliete il ricavato in una ciotola.Aggiungetevi mezza cucchiaiata di pinoli sminuzzati, una di uvetta non ammollata, 4 filetti d acciuga, sgocciolati dall olio di conservazione e finemente tritati insieme con uno spicchio d aglio e con le foglioline di un mazzetto di prezzemolo, accuratamente lavate e sgocciolate. Mescolate il composto, salatelo e pepatelo, poi distribuitelo tra i pomodori preparati.Sistemateli in una pirofila, irrorateli con un filino d olio e passateli nel forno già a 200° per circa 25 minuti. Sfornateli appena pronti, disponeteli su un piatto da portata adeguato e serviteli: sono ottimi tiepidi o anche freddi.

Pomodori ripieni

sei pomodori

g pane casereccio, senza crosta

aglio

uvetta secca

pinoli

filetti d'acciuga sott'olio

prezzemolo

olio d'oliva

pepe

sale

Stuffed peppers are a summer classic: despite the heat, it's hard to refuse this oven-baked dish. The stuffing? Here we used potatoes and scamorza, stringy and delicious.

Scamorza and Potato-Stuffed Bell Peppers

yellow bell peppers

baby potatoes

9OZ. Scamorza cheese

tomato

bay leaf

basil

bread crumbs

Preheat the oven to 400 °F.&nbsp;

Dice the unpeeled potatoes into 1/4" cubes, toss them with 2-3 Tbsp. oil and a bay leaf, add salt and stew them, covered, for 10 minutes. Dice the tomatoes and add to the potatoes.

Cut the peppers in half and remove their tops, obtaining 6 pepper rings. Place them on a baking sheet lined with parchment paper.

Blend the scamorza with 10 basil leaves. Chop the remaining parts of the peppers and put them in the pepper rings with some bread crumbs. Add the tomatoes and potatoes, then the blended cheese. Bake for around 18-20 minutes. Garnish with fresh basil leaves and serve.&nbsp;

Incredibly tender artichokes stuffed with mashed potatoes make for a hearty vegetarian side dish. 

Potato Stuffed Artichokes

potatoes

garlic

Chervil

pepper

Trim the artichokes, removing the tough outer leaves and stems; snip the tips generously and trim the bottoms. Stew the artichokes with a drizzle of oil, 5 unpeeled garlic cloves, salt and pepper in a saucepan, covered, for around 15 minutes.&nbsp;

In the meantime, mash the boiled potatoes with a potato ricer. Beat the egg yolk with 4 Tbsp. oil and stir in the mashed potatoes and salt and pepper, until you have a soft mixture.

Fill the cooked artichokes with the mashed potato mixture, top with their hot cooking liquid, including the garlic cloves, garnish with chervil leaves and serve immediately.

Top 4 verdure ripiene recipes from across the web

The most viewed verdure ripiene recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stuffed Baked Artichoke Halves

Pomodori ripieni

Scamorza and Potato-Stuffed Bell Pe...

Potato Stuffed Artichokes

Top 4 verdure ripiene recipes from across the web

The most viewed verdure ripiene recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Baked Artichoke Halves

Pomodori ripieni

Scamorza and Potato-Stuffed Bell Pe...

Potato Stuffed Artichokes

The most viewed verdure ripiene recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine