Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 200 g | Béchamel Sauce Sterilgarda |
| 150 g | salami paste |
| 8 | Roman artichokes |
| q.b. | garlic |
| q.b. | white wine |
| q.b. | vegetable broth |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Start cleaning the artichokes by removing the tip, the tougher, more fibrous outer leaves, and the stem.
- Open the leaves using your fingers and remove the central beard using a melon baller.
- Place the artichokes upside down in a pan and sauté them with a drizzle of oil, salt, pepper, a clove of garlic, a splash of white wine, and enough broth to cover the artichokes. Drain after about 10 minutes.
- Mix the Sterilgarda Béchamel with the salami paste and fill the artichokes with this mixture.
- Arrange the stuffed artichokes in a baking pan sprinkled with oil and bake at 170°C for 10 minutes.
- Once cooked, serve the artichokes stuffed with béchamel sauce piping hot.
Wash the potatoes, wrap them in aluminum foil and bake them at 190° for about 60 minutes. Sauté the speck cut into strips in a pan with a little oil, ...
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