A real treat, a gift from the generous land of this village in the Marches, a recipe that draws from tradition. The triumph of flavor in these purple artichokes, easy to cook and brightly chromatic on the table
 
SEARCH IN AN AREA

Recipe: Purple stuffed artichokes from the village of Montelupone

Fri, 07 Sep 2018
Recipe: Purple stuffed artichokes from the village of Montelupone

In Montelupone, in the province of Macerata, the "artichoke of Montelupone" triumphs, also known as "scarciofeno": of violet color with greenish streaks, has smaller dimensions than the average and has no internal hair or external spines. Of very high quality, it is a late variety and it differs in two "species": the early variety that collects from the end of March, with leaves with a gentle outline - not serrated - and the one that is collected later, with more serrated leaves and with the size of the smaller plant. Historically, in Montelupone, the first flower heads, the largest ones, are cooked in a whole pan with wild fennel, fresh garlic leaves, various local aromatic herbs, oil, salt and white wine, while the smaller ones are scalded and then placed under oil. Another recipe that has its origins in the dawn of time is also that of the "purple stuffed artichokes of Montelupone", a specialty that is easy to prepare and which greatly enhances the sweet and savory taste of this delicacy.

Ingredients

  • 6 artichokes
  • 2 tablespoons chopped
  • parsley
  • 100 grams of breadcrumbs
  • 2 cloves of garlic
  • a glass of white wine
  • extra virgin olive oil
  • salt

Method

Let's start by carefully cleaning the Montelupone artichokes, taking care to remove the outer leaves, usually harder, as well as the tips. Cut the stems into rings, after having removed the outer rind, and spread the artichokes in the central part, because you have to put the stuffing. At this point in a pan let's arrange both the stalks and the artichokes, the latter with the filling that you will have prepared before. The filling consists of a mixture of breadcrumbs, garlic, parsley, some diced artichokes and a little bit of oil. Cook the artichokes with their filling, taking care to pour over the oil and wine, adding a little bit of water. Cook over a low heat for about twenty minutes with a lid and, once cooked, serve the hot artichokes on the table.

  Main image: blog.bauer.it

...good appetite!

COMMENTS :

Related News

Recipe: The Tozzetti with hazelnuts
Recipe: The Tozzetti with hazelnuts
A typical dessert of the Viterbo tradition that recalls the famous "cantucci" but which differ in the use of toasted hazelnuts
By Redazione
Delicacies from the Northern and Southern parks
Delicacies from the Northern and Southern parks
A food and wine route that seduces the taste buds, discovering the best parks in Italy
By Renata Giolli
Recipe: spaghetti with anchovy sauce, a typical dish of the Amalfi Coast
Recipe: spaghetti with anchovy sauce, a typical dish of the Amalfi Coast
Colatura di Alici is a traditional product that over the years has gastronomically characterized the small fishing village of Cetara
By Redazione
Recipe: Anna's Sfogliatelle
Recipe: Anna's Sfogliatelle
The Lama dei Peligni puffs are definitely the direct descendants of the Neapolitan sfogliatelle notes
By Redazione
Recipe: the Culurgiones of Ogliastra
Recipe: the Culurgiones of Ogliastra
Very tasty ravioli typical of Ogliastra, unique both for the taste and for their spike form of wheat.
By Redazione
Recipe: the Chichì Ripieno
Recipe: the Chichì Ripieno
It is a very tasty and tasty rustic focaccia suitable for all snacks.
By Redazione

Most read articles of the month

4 villages not to be missed for designer craftsmanship
4 villages not to be missed for designer craftsmanship
Four Italian villages that stand out for their craftsmanship, the essence of an ancient art handed down over the centuries. A journey into typicality, emotional itineraries that point the spotlight on uniqueness
By Luciana Francesca Rebonato
Four steps ... in 4 fortified villages
Four steps ... in 4 fortified villages
Poker of aces of fortified villages to go to the discovery of history and curiosities. Legends intertwined with art and architecture, medieval or renaissance epics that reveal to the visitor all the uniqueness of these Italian jewels
By Luciana Francesca Rebonato
Sperlonga, the ancient Pearl of the Empire
Sperlonga, the ancient Pearl of the Empire
Sperlonga, a small center of the Riviera of Ulysses, is a continuous surprise between panoramas and characteristic glimpses where you must be guided exclusively by curiosity
By Luca Sartori
Recipe: spaghetti with anchovy sauce, a typical dish of the Amalfi Coast
Recipe: spaghetti with anchovy sauce, a typical dish of the Amalfi Coast
Colatura di Alici is a traditional product that over the years has gastronomically characterized the small fishing village of Cetara
By Redazione
Genga, the Guinness nature
Genga, the Guinness nature
For art and culture enthusiasts, the Marche village of Genga tells its story through its historic buildings, its churches and museums
By Luca Sartori
Aci Trezza, Cyclops and Acireale
Aci Trezza, Cyclops and Acireale
The Riviera dei Ciclopi, which takes its name from the islands in front, is that stretch of Sicilian coast that goes from Aci Castello to Acireale
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of