Artichoke Parmigiana

Artichoke parmigiana is a variant of the classic Italian dish that takes advantage of the goodness and versatility of artichokes. Here’s how to prepare this delicious dish:

Ingredients

• 5-6 artichokes (large and fresh)
• 200 g mozzarella (preferably fiordilatte)
• 50 g grated Parmesan
• 300 ml tomato passata
• 1 clove of garlic
• Fresh basil to taste
• Extra virgin olive oil
• Salt and pepper to taste
• Flour (for dusting the artichokes)
• 2 eggs (optional, for breading the artichokes)
• Breadcrumbs (optional, for breading the artichokes)

Preparation

1. Clean the artichokes by removing the tougher outer leaves, cutting off the spiny tips and removing the inner “chokes”. Slice them not too thinly.
2. (Optional) For a richer version, you can dip the artichoke slices first in beaten egg and then in breadcrumbs.
3. In a pan, heat the oil and lightly fry the artichoke slices until golden. Set them aside on paper towels.
4. Prepare a simple tomato sauce by sautéing a clove of garlic in oil, add the tomato passata, season with salt and pepper and cook for about 15 minutes. At the end of cooking, remove the garlic and add the chopped fresh basil.
5. In a baking dish, create a first layer with some of the artichokes, cover with some diced mozzarella, sprinkle with Parmesan and pour some tomato sauce.
6. Repeat the layers until ingredients are used up, finishing with tomato sauce and a generous sprinkling of Parmesan.
7. Bake in a preheated oven at 180 °C for about 20-30 minutes or until the surface is golden and slightly crispy.
8. Let rest for a few minutes before serving.

Trivia

Artichoke parmigiana is a lesser-known variant compared to the classic eggplant parmigiana, but it is equally tasty and worth trying especially during artichoke season. Additionally, artichokes have purifying and digestive properties that make this dish not only delicious but also beneficial for health.