Artichoke polpettone is a light and healthy dish from Ligurian vegetarian cuisine. It can be served as a vegetable second course with a good side dish of raw vegetables or as a starter, cut into squares together with pieces of vegetable pie.
This recipe is a valid seasonal alternative to the classic polpettone made of potatoes and green beans and can be made simply with artichokes, potatoes, onion, breadcrumbs, grated Parmesan cheese, eggs and the indispensable marjoram.
I have already mentioned that we Ligurians are a bit obsessed with fillings and polpettoni. For us it is a way of not wasting anything and of using everything that the garden offers us in the various seasons: vegetables, dried mushrooms, cheeses, eggs, herbs and dry bread.
Just think, for example of Genoese stuffed vegetables, stuffed squid, Genoese cima (stuffed belly of veal) and Swiss chard pie.
But that’s enough chit chat, let’s get to work straight away because this courgette polpettone is really worth it.
Ingredients
Tools
Steps
Clean the artichokes, removing the harder outer bracts until you have almost arrived at the heart. Cut in half and remove the beard inside. Cut into slices and put them in water acidified with lemon juice for half an hour. If your artichokes have a good stalk, use it by removing the green bark and keeping the white and tender part inside.
Chop the artichokes roughly with the onion.
In a frying pan, heat the extra virgin olive oil and fry the artichokes and chopped onion. Season with salt and cook over a gentle heat with the lid on for about ten minutes. If they dry out too much, add a little water.
Stir and allow to cool.
Meanwhile, boil the potatoes, drain and pass through the potato masher, collecting the purée in a large bowl.
Add the eggs, the grated Parmesan cheese, the marjoram, finally, the lightly fried courgettes. Mix and blend well. Season with salt and pepper.
Grease the bottom of a rectangular baking tin (about 20cm by 30 cm) with extra virgin olive oil, cover with breadcrumbs, transfer the mixture, flatten with the back of a spoon, sprinkle with more breadcrumbs and add another trickle of oil. Draw lines with the blade of a knife
Bake in a conventional oven at 190°C for about 40 minutes.
Artichoke polpettone can be eaten either warm or cold.
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Frequently Asked Questions (FAQ)
How is it kept?
In the fridge for two or three days. You can also freeze it.
Varied doses for servings