RomanItalian
Artichoke Parmigiana
by Cucina con Ruben · 548K subscribers on YouTube
A classic Italian parmigiana made with fried artichokes instead of eggplant. Layers of crispy artichokes, mozzarella, pecorino, and parmesan in a fragrant tomato sauce with basil and mint, baked to perfection.
- Difficulty
- medium
Ingredients
15 items- CarciofiFresh artichokes, about 6-8 medium
- Mozzarella1 large ball of buffalo or cow mozzarella
- Tomato PassataAbout 500 ml of high-quality tomato passata
- 2 pcsGarlicCloves, whole
- MentucciaA handful of fresh mint leaves
- BasilFresh basil leaves
- Pecorino RomanoGrated, to taste
- Parmigiano ReggianoGrated, to taste
- BreadcrumbsPlain breadcrumbs for coating
- FlourAll-purpose flour for the batter
- Seed OilFor frying and for the sauce; use seed oil or vegetable oil
- SaltTo taste
- PepperFreshly ground black pepper
- WaterFor the batter and for the sauce
- Chili Pepper(optional) — Optional, as per preference
Method
- Prepare the tomato sauce: In a pot, heat seed oil and sauté whole garlic cloves until fragrant. Add fresh basil and mint. Stir in tomato passata. Season with salt, pepper, and a splash of water. Cook on medium heat for about 30 minutes.
- Clean the artichokes: Trim the stems to 3-4 cm, remove the tough outer leaves, cut off the top, halve lengthwise, and remove the fuzzy choke. Slice each half into 1 cm thick pieces.
- Soak the artichoke slices in cold water to prevent browning.
- Prepare a light batter: Mix flour and water until smooth. Alternatively, use beaten eggs if gluten-free.
- Drain the artichokes, dip them in the batter, then coat with breadcrumbs.
- Heat seed oil to 180°C (350°F) and fry the artichokes in batches until golden. Drain on paper towels. They don't need to be fully cooked as they will bake later.
- While frying, prepare the mozzarella: Pat dry, squeeze gently to remove excess water, and tear or shred into pieces.
- Assemble the parmigiana: Spread a thin layer of tomato sauce on the bottom of a baking dish. Sprinkle with grated parmesan and pecorino, and add a few basil leaves. Arrange a layer of fried artichokes, then more sauce, mozzarella, cheese, and basil. Repeat for 2-3 layers, finishing with a top layer of sauce, cheese, and a few mint leaves.
- Clean the edges of the dish to prevent burning.
- Bake in a preheated oven at 200°C (400°F) for 25-30 minutes, until bubbly and golden.
- Let the parmigiana rest for about 5-10 minutes before serving.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
