Carciofi ripieni alla Mafalda
To me stuffed artichokes has been something ‘au gratin’ in the oven, until Mafalda taught me how to make them in a saucepan.
Admittedly I’ve never met Mafalda except in Elizabeth David’s classic ‘Italian Food’, where the good lady does not get more than a cursory mention. Still, I was delighted to come across the recipe at a time with great bunches of artichokes and a very basic two burner stove. As it turned out these remedies and a few extra ingredients were all that was needed to make these absolutely marvelous stuffed artichokes and enjoy them as a substantial antipasto.