Home » Holiday Recipes » SFincione artichokes: a perfect recipe for Easter Monday too
Here is a super recipe perfect for Easter Monday too which comes from the kitchen of E’ semper midday: sfincione artichokes prepared by Giusy Battaglia
Among the latest recipes seen in the kitchen of It’s always midday, the one for sfincione artichokes stands out, which was prepared in the Rai 1 program by Giusina Battaglia (known as Giusina in the kitchen). The sfincione artichoke recipe is also perfect for Easter Monday but in general it is a super dish for the spring season. So all we have to do is take notes and see how to prepare sfincione artichokes.
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The sfincione artichokes: a perfect recipe for Easter Monday too
Ingredients:
6 artichokes
700 g of peeled tomatoes
3 onions
300 g of caciocavallo
20 g of anchovy fillets
1 teaspoon of sugar
Bread crumbs
Origan
Extra virgin olive oil
Salt and pepper
Let’s start with the delicious sauce following these steps: start cooking the finely chopped white onions in a pan with a little oil, add the anchovies, a pinch of salt and a little water. After a stewing time of about 20 minutes, we incorporate the tomato puree or, alternatively, chopped peeled tomatoes, a touch of sugar and continue cooking for another 30/40 minutes. Once cooking is complete, there is the possibility of blending the sauce to obtain a creamier consistency.
As for the artichokes, after cleaning them by eliminating the inedible parts and cutting them in half to remove the stringy internal part, we cut them into generously sized segments (2 or 3 for each half) and immerse them in boiling water for 8 minutes.
When composing the dish inside a baking dish, we form a base using part of the sfincione sauce. We place the pre-cooked artichokes on top, the anchovies cut into small pieces and cover everything with the remaining seasoning. Complete with a generous sprinkling of grated cheese, breadcrumbs, oregano and diced caciocavallo, then bake at 180° in static mode for 10 minutes, activating the grill in the last moments. Our sfincione artichokes are ready!