Baked Artichokes Country Style
Carciofi alla Contadina - Cacocciuli a Viddanedda
Contadina is a different and
delicious appetizer, a compliment to any meal as side dish or a main course for a vegetarian.
At Joe’s of
Avenue U, we prepared the Cacocciuli a Viddanedda following my
mother’s and aunt’s recipe. This delectable homemade nosh was received very positively by our customers and
garnered favorable comments.
grated pecorino or Parmesan cheese
tablespoons olive oil
pepper to taste
preparing artichokes for cooking, wear utility gloves so you can avoid staining your hands. Prepare a basin
with water, acidulated with the juice of a lemon, to soak the artichokes in after they are trimmed to prevent
the artichokes to remove sand, small stones or any foreign objects.
Remove stem and discard hard outer leaves (the first 2 or 3 rows), until the
artichoke’s leaves became light in color and tender. Trim base and cut off one-third of the petals, eliminating the
pointy top. Cut the artichokes in half lengthwise. Eliminate any prickly leaves and the stem, the inedible part at
bottom of the artichokes.
Place the halved artichokes in a pot with lightly salted cold water; add the lemon
after squeezing a few drops of juice into the pot.
pot to a boil and simmer for 20–30 minutes. Check often and, if needed, add some water. Artichokes are done
when, pulling a leaf, it comes off easily. Using a slatted spoon, place cooked artichokes in a dish and set
on the side.
a medium size skillet, place 6 tablespoons of olive oil and sauté the minced garlic until very light golden,
remove from heat, add and smash the anchovies into the garlic, put in half of the chopped parsley and set
the same skillet, lightly toast the breadcrumbs with 1 tablespoon of olive oil and set
the halved artichokes in an oiled baking pan, cut side up and sprinkle each artichoke with salt and pepper to
equally atop the halved artichokes the cheese, remaining parsley, mint, and sautéed garlic, and dust with the
lightly toasted breadcrumbs.
at 375 degrees for 15 minutes.
a viddanedda can be
served hot or cold.