Artichokes stuffed with Tonnotto and capers


  • 5 artichokes
  • One 190gr jar of Tonnotto in olive oil
  • One 90gr jar of rolled Aliciotte with capers
  • lemon juice
  • 5 chive stems
  • 40gr breadcrumbs
  • extra virgin olive oil q.s.

Prepare the artichokes by trimming the stalks and the hardest outer leaves, remove the tips. As you clean them, plunge in acidulated water with 2 tbsp of lemon juice. In the meantime, drain the tuna fillets, mince them and add 6 rolled anchovies with capers, 5 chive stems, 40g of breadcrumbs. Drain the artichokes, pry open the core to remove the fuzzy centre. Stuff with the mixture. Place them in a baking pan, sprinkle a ribbon of olive oil. Cover the bottom in hot salty water, at least 1cm high. Simmer for 60 minutes on low heat with partially covered with a lid; add hot water, if needed. Serve.


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