Crispy Artichoke Parmigiana with Valtellina Casera and Parmigiano Reggiano

Artichoke Parmigiana

Category: Main Dishes

Servings: 4

Artichoke Parmigiana is a delicious Italian dish that features crispy, golden artichokes layered with savory cheese and aromatic herbs, making it a perfect main dish for any occasion. The combination of the tender artichokes, rich Valtellina Casera cheese, and sharp Parmigiano Reggiano DOP delivers an unforgettable taste. This recipe is simple yet indulgent, ideal for a cozy dinner or to impress guests.

Ingredients:

Instructions:

1. Prepare the Artichokes:
   Begin by cleaning the artichokes. Remove the outer tough leaves and trim the stem, peeling off any fibrous outer layer. Cut the artichokes in half lengthwise, removing the fuzzy choke with a small spoon. Slice each half into thin pieces, about half a centimeter thick.

   Related Articles

   • 
     Creamy Almond Tart with Rum and Lemon Zest
   • 
     Italian Dolci Sospiri: Light Meringue Shells with Creamy Custard & Royal Icing
   • 
     Rustic Pastry Bites Platter: Mozzarella, Spinach, Wurstel & Pizzette
   • 
     Orange-Infused Salt Cod (Baccalà all’Arancia) Recipe

2. Fry the Artichokes:
   Heat the seed oil in a deep frying pan. Once the oil is hot, lightly dust the artichoke slices with flour and carefully fry them in batches for 2-3 minutes until golden and crispy. Once fried, place the artichokes on a paper towel-lined plate to absorb any excess oil.

3. Prepare the Cheese and Herbs:
   While the artichokes cool slightly, dice the Valtellina Casera cheese into small cubes and finely chop the fresh parsley.

4. Assemble the Parmigiana:
   Preheat your oven to 180°C (350°F). Butter four small cocottes or ramekins, each around 11 cm in diameter. Begin layering the ingredients: add a few cubes of Valtellina Casera cheese, followed by a sprinkle of grated Parmigiano Reggiano, a pinch of freshly ground black pepper, and a handful of chopped parsley. Repeat these layers until all ingredients are used up, finishing with a top layer of Parmigiano and a final sprinkle of black pepper.

5. Bake the Artichoke Parmigiana:
   Place the cocottes on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly with a golden crust on top.

6. Serve:
   Remove from the oven and let the Parmigiana di Carciofi rest for a few minutes before serving. The dish can be enjoyed warm as a main course, accompanied by a light salad or crusty bread.

Nutritional Information (per serving):

This Artichoke Parmigiana recipe offers a delightful twist on the classic eggplant parmigiana. It is packed with layers of flavor, and the crispy artichokes bring a unique texture to each bite. A perfect dish for an Italian-inspired meal!