- Artichoke spoon (Designed specifically for removing artichoke leaves and cleaning out the heart with ease.)
- Vegetable peeler (Useful for preparing vegetables like asparagus that might be included in stuffed recipes.)
- Food processor (Can help prepare a finer filling mix, especially when chopping or mixing ingredients efficiently.)
- Dutch oven (Ideal for baking the stuffed artichokes at the correct temperature and evenly cooking them.)
- Large knife (Needed for safely cutting vegetables and preparing other components of the recipe.)
- Colander (Essential for rinsing vegetables like asparagus before use in recipes.)
- Cheese grater (Helpful if any cheese or hard ingredients are part of your stuffed artichokes filling.)
- Cutting board (A basic but essential tool for safely preparing ingredients with a sharp knife.)
- Oven mitts (Essential safety equipment when handling hot pots, Dutch ovens, and other cookware.)
- Measuring spoons and cups (To ensure the right proportions of dry ingredients in your recipe are used.)
4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
3 tablespoons finely chopped garlic (5 cloves)
1/2 cup finely chopped flat-leaf parsley
1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces)
1 cup finely chopped provolone cheese (1/4 pounds)
1/4 cup olive oil
8 medium artichokes (8 to 9 ounces each)
1 lemon, halved
1 cup water, divided
1 cup reduced-sodium chicken broth, divided
1 cup olive oil, divided
1 tablespoon finely chopped garlic, divided
Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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