Parmigiana di Carciofi

Ingredients

Equipment Needed

• •Large bowl for acidulated water
• •Small sharp knife and spoon for cleaning artichokes
• •Large skillet for frying
• •Medium saucepan for tomato sauce
• •9-by-13-inch baking dish

Instructions

1. 1

   Prepare acidulated water

   Fill a large bowl with cold water and squeeze in the juice of both lemons. Drop in the spent lemon halves. This acidulated water prevents the artichokes from turning black as you work. You will be grateful for it.

2. 2

   Clean the artichokes

   This is the labor. There is no avoiding it. Working with one artichoke at a time, snap off the tough outer leaves until you reach the pale, tender inner leaves. Cut off the top third of the artichoke, where the leaves are still tough and pointed. Trim the stem, leaving about two inches, and peel away its fibrous outer layer. Cut the artichoke in half lengthwise. Using a small spoon, scrape out the fuzzy choke from the center. Drop each cleaned artichoke immediately into the acidulated water.

   The choke is inedible and unpleasant. Remove every bit of it. Run your finger along the cavity to check that nothing remains.
3. 3

   Slice and dry the artichokes

   Drain the artichoke halves and pat them completely dry with clean kitchen towels. Slice each half lengthwise into pieces about one-quarter inch thick. They must be dry or they will splatter dangerously in the hot oil.

4. 4

   Fry the artichokes

   In a large skillet, heat the cup of olive oil over medium-high heat until shimmering. Working in batches, fry the artichoke slices until golden and tender when pierced with a knife, about 4 minutes per batch. Transfer to a plate lined with paper towels. Season with salt while hot. Do not crowd the pan. Crowded artichokes steam rather than fry.

5. 5

   Make the tomato sauce

   In a separate saucepan, heat the 3 tablespoons olive oil over medium heat. Add the crushed garlic cloves and cook until fragrant and barely golden, about 2 minutes. Crush the tomatoes by hand directly into the pan. Add half a teaspoon of salt. Simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and loses its raw tomato taste. Remove and discard the garlic. The sauce should be simple: nothing more than tomatoes, oil, garlic, and salt.

6. 6

   Hard-boil the eggs

   While the sauce simmers, place the eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a boil over high heat. The moment the water reaches a full boil, cover the pan, remove it from the heat, and let it stand for 12 minutes. Transfer the eggs to ice water. When cool, peel and slice into rounds about one-quarter inch thick.

7. 7

   Assemble the parmigiana

   Heat the oven to 375 degrees Fahrenheit. Spread a thin layer of tomato sauce on the bottom of a 9-by-13-inch baking dish. Arrange half the fried artichokes in a single layer. Top with half the sliced eggs, half the prosciutto cotto torn into pieces, half the mozzarella slices, a third of the Parmigiano-Reggiano, and a scattering of basil leaves. Spoon half the remaining sauce over all. Repeat with another layer of artichokes, eggs, ham, mozzarella, another third of the Parmigiano, and more basil. Finish with the remaining sauce and the final third of Parmigiano-Reggiano.

   The mozzarella must be fresh, sliced from a ball, not the pre-shredded product that never melts properly. Fior di latte is traditional here, not mozzarella di bufala, which releases too much liquid during baking.
8. 8

   Bake until golden

   Bake uncovered until the top is golden brown and the sauce is bubbling visibly around the edges, 35 to 40 minutes. The cheese should form patches of golden crust. If the top browns before the center is heated through, cover loosely with foil.

9. 9

   Rest before serving

   Remove from the oven and let the parmigiana rest for at least 15 minutes before cutting. This is essential. A rest allows the layers to set so slices hold together. Cut too soon and you will have a delicious mess rather than a composed dish. It will still taste wonderful, but presentation matters at Easter.

Chef Tips

• •Seek out globe artichokes with tight, compact heads and stems that feel firm, not dried out. The stem is edible once peeled and tastes like the heart. Do not discard it.
• •Prosciutto cotto means cooked ham, not the cured prosciutto crudo you might drape over melon. It should be sliced thin at the deli counter, not from a pre-packaged product.
• •If you cannot find proper artichokes, frozen artichoke hearts are acceptable for this dish, though they will not have the same sweetness. Thaw and pat very dry before frying.
• •The parmigiana is even better the next day. Let it cool completely, refrigerate, then reheat covered at 325 degrees until warmed through, about 30 minutes.

Advance Preparation

• •The tomato sauce can be made up to three days ahead and refrigerated.
• •Artichokes can be cleaned and held in acidulated water for up to 4 hours before frying.
• •The complete dish can be assembled up to one day ahead and refrigerated unbaked. Add 10 to 15 minutes to the baking time if starting from cold.
• •Leftovers keep refrigerated for three days. Reheat covered in a 325-degree oven.

Frequently Asked Questions

Nutrition Information

1 serving (about 350g)