(Trieste-Style Stuffed Artichokes)
Artichokes were considered a delicacy throughout ancient Rome, including the Roman cities of Aquileia and Tergeste. The popularity of the vegetable in Trieste points to the prominence of early Roman civilization in Friuli. Although stuffed artichokes are common in many parts of Italy, this version is regarded as inherently Triestine. If Montasio stagionato is not available, you may substitute any aged cheese such as Parmigiano-Reggiano.
2/3 cup dry bread crumbs
1/4 cup grated Montasio stagionato
1 tablespoon chopped fresh Italian parsley
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
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6 medium artichokes (about 1-1/2 to 2 pounds)
1 lemon, juiced
2 tablespoons olive oil
- In a small bowl, combine the bread crumbs, Montasio cheese, parsley, garlic, salt, and black pepper.
- Cut an inch off the top of each artichoke, then cut off the stem to create a flat base. Remove any tough outer leaves. Gently spread open the leaves to remove the thin, yellow leaves in the center. Scrape out the fuzzy inner choke with a small spoon. To prevent browning while preparing the artichokes, place them in a large bowl of cold water mixed with the juice of 1 lemon.
- Spoon the bread crumb mixture into the artichoke cavities and between the leaves. Place the artichokes on a steamer rack inside a large pot. Drizzle with the olive oil. Fill the pot with water so that the artichokes are halfway submerged. Bring to a boil over high heat. Reduce heat to low. Cook, covered, until the artichokes are tender, about 20 minutes.
Serves 6.