Carciofini Alla Romana Recipe
Baby whole artichokes stuffed with herbed mascarpone and goat cheese, parmesan encrusted and lightly fried, served with asiago cream sauce.
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Ingredients
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Artichokes
Stuffing
Breading & Frying
Asiago Cream Sauce
Method
Prep Artichokes
- 1
Prepare the Artichokes
Trim the stems of the baby artichokes and remove the tough outer leaves. Cut off the tops of the artichokes. Submerge in a bowl of water mixed with lemon juice to prevent browning.
- 2
Season the Artichokes
Add salt to the water and let the artichokes soak for about 10 minutes.
Make Stuffing
- 3
Prepare the Stuffing
In a mixing bowl, combine mascarpone cheese, goat cheese, chopped parsley, chopped basil, minced garlic, and black pepper. Mix until well blended.
- 4
Stuff the Artichokes
Gently open the leaves of each artichoke and spoon the cheese mixture into the center and between the leaves. Ensure they are well filled.
Bread and Fry
- 5
Prepare for Frying
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of bread crumbs and grated Parmesan cheese.
- 6
Coat the Artichokes
Dredge each stuffed artichoke in flour, dip in the beaten eggs, and then coat with the bread crumb mixture. Ensure each artichoke is fully covered.
- 7
Fry the Artichokes
In a deep skillet, heat vegetable oil over medium heat. Fry the artichokes in batches until golden brown, about 4-5 minutes per side. Remove and drain on paper towels.
Make Sauce
- 8
Prepare the Cream Sauce
In a saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant. Add the heavy cream and bring to a simmer.
- 9
Finish the Sauce
Stir in the grated Asiago cheese until melted and smooth. Season with salt and black pepper to taste.
Serve
- 10
Plate the Dish
Place the fried artichokes on a serving platter and drizzle with the asiago cream sauce. Serve warm.
