Carciofo con tappo
Tappo (la tappa in Sicilian) translates a cover, a lid, a cap. Which is important since this closes the juices and flavors inside. It is not an easy recipe, requiring some skill. Let that though be a challenge rather than a warning.
- Prep Time 30 Minutes
- Cook Time 45 Minutes
- Total Time 75 Minutes
- Serves 4 People
- Calories 250 kcal
Ingredients
- 10 artichokes
- 1 liter of tomato sauce
- 1 lemon
- 100 grams of grated cheese (pecorino)
- 3 eggs
- 4 anchovy fillets
- 2 cloves of garlic
- 50 grams of breadcrumb
- parsley
Instructions
- Cut the top off, at about 2/3 of the artichoke
- Remove the outer leaves and inner spines
- Bash the cleaned artichoke against a cutting board
- Squeeze two lemon in water and add the artichiokes
- Cut the anchovies and garlic in small pieces
- Mix with the cheese, breadcrumb and two eggs
- Fill the artichokes with this mixture
- Beat the remaining egg up and pour, parsimonious, on top of the artichoke
- Heat olive oil in a pan and fry the artichokes, head down
- Be swift! Let the egg mixture set
- Transfer the artichokes in tomato sauce and let them boil for 45 minutes
Notes
The preparation for carciofi con tappo is long and rather difficult. But consider you are preparing two dishes, not just one. The tomato sauce is used to season the pasta, the artichokes come as 'second' course. Some add pepper or chili pepper. Some use parmesan cheese or other cheese still. Note that 10 artichokes cannot be divided in 4. So after eating two, it is nice to share half with someone.Â
