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Cecchino's Artichokes
Terni (Abruzzo) — Mother recipe · en it
A traditional dish from Terni, featuring crunchy and flavorful artichokes.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 4 artichokes
- 500g pancetta
- 2 onions
- 50g butter
- 200ml dry white wine
- 200ml beef broth
- salt, pepper
- 100g grana padano
- 2 bay leaves
- 2 sprigs of rosemary
Method
- Wash the artichokes carefully and cut them in half lengthwise.
- Blanch the artichokes for about 10 minutes, then cool and drain them.
- In a pan, sauté the pancetta with finely chopped onions.
- Add the artichokes, butter, white wine, beef broth, herbs, and salt and pepper.
- Cook over medium heat for about 20 minutes, stirring frequently.
- Occasionally add a bit of broth if the sauce becomes too thick.
- Sprinkle the grana padano in pieces over the dish before serving.
- Serve hot, garnished with bay leaves and rosemary.
The story
This dish was created by a local chef, Cecchino, who used it to honor the richness of his land, abundant with artichokes.
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