Artichokes Venezia Giulia Style (Veneto)

Appetizers

Ingredients

Very young artichokes - 6

Lemon - 1

Fresh breadcrumbs - 6-8 tbsps

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

Olive oil - 1 cup

Salt and pepper

The artichokes must be so young, that they haven't formed a choke yet. Prepare the artichokes by cutting the stalk so close that each artichoke will stand easily on its base and trim off the tougher and lower leaves. Open out the remaining leaves and soak the artichokes in water acidulated with lemon juice for 15 minutes.

Combine the breadcrumbs, garlic, parsley, and 2 or 3 tbsps of the olive oil to make a stuffing. Season to taste.

Drain the artichokes and push the stuffing in between the leaves. Arrange them side by side in a pan, standing upright, pour over the remaining oil and add enough water to come halfway up the aide of the artichokes. Cover the pan, bring to the boil and simmer until tender. Young artichokes will take 30 minutes to cook, older ones up to an hour. A little more hot water may be required while the artichokes are cooking.

Serves 6