Stuffed Artichoke Bottoms (Cuori di Carciofi con Spinaci) recipe
ingredients
50 g chopped onion
2 crushed cloves of garlic
50 ml olive oil
25 g chopped anchovy
350 g finely chopped cooked spinach
150 g breadcrumbs
grated Parmesan cheese
melted butter
breadcrumbs
2 crushed cloves of garlic
50 ml olive oil
25 g chopped anchovy
350 g finely chopped cooked spinach
150 g breadcrumbs
grated Parmesan cheese
melted butter
breadcrumbs
method
1. Sauté 50 g chopped onion and 2 crushed cloves of garlic in 50 ml olive oil, add 25 g chopped anchovy, 350 g finely chopped cooked spinach and 150 g breadcrumbs and seasoning.
2. Fill the bottoms with the mixture, sprinkle with grated Parmesan cheese, melted butter and breadcrumbs and gratinate.
3. Serve hot or cold.
2. Fill the bottoms with the mixture, sprinkle with grated Parmesan cheese, melted butter and breadcrumbs and gratinate.
3. Serve hot or cold.
serving amount
serves 10
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