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Rotolini Di Sogliola, Sole Rollups with Stuffed Artichokes
Delicate sole retains its moistness when rolled up with a parsley-garlic filling and served with a hot lemon-butter sauce.
4 pounds sole fillets
1 cup fresh Italian parsley, chopped
3 cloves garlic, minced
Freshly ground black pepper
1 stick (eight tablespoons) unsalted butter
3 green onions, minced
Grated zest of 1 lemon
1⁄4 teaspoon red pepper flakes
Preheat oven to 350°F (180°C). Butter a large baking dish. Lay the sole fillets out flat on a work surface. In a small bowl, mix together the parsley, garlic, and sea salt and black pepper to taste. Sprinkle a thin layer of this mixture over each fillet. Roll up each fillet and place in the prepared baking dish in a single layer, seam side down. Cover the dish with aluminum foil and bake for 30 minutes.
Meanwhile, in a small skillet, melt the butter over medium heat. When it begins to foam, add the green onions, lemon zest, and red pepper flakes. Cook, stirring, for 3 minutes. Keep warm.
Transfer the stuffed fillets to a warm platter, pour the hot sauce over the top of them, and serve.
Stuffed artichokes was the very first contorno that my grandmother taught me to make. If you like, instead of making the breadcrumbs yourself with the bread slices, olive oil, parsley, and garlic, you can substitute 2 cups store-bought Italian breadcrumbs.
8 large artichokes
1 lemon, cut in half
4 slices of bread
3⁄4 cup extra-virgin olive oil
3⁄4 cup fresh Italian parsley leaves, chopped
4 cloves garlic, chopped
Freshly ground black pepper
Cut off the stems of the artichokes so you are able to stand them up. Remove and discard the tough outer leaves. Cut the sharp tips off the remaining leaves with scissors. Slice off about 1/2 inch from the top of each artichoke. Open the artichokes gently with your hands. Remove the fuzzy chokes with a knife or melon baller. Wash the artichokes under cold running water. Rub the lemon halves all over the cut portions of the artichokes to prevent discoloring.
Set the artichokes, cut part down, on paper towels.If you’re making your own breadcrumbs, remove the crusts from the bread. Chop the bread into small pieces and place in a medium bowl. Add 1/2 cup of the olive oil and the parsley, garlic, and sea salt and pepper to taste. Mix together well.
Work the breadcrumbs between the leaves and into the centers of the artichokes. Stand the artichokes up in a saucepan just large enough to accommodate them. Pour 1 inch of water into the pan. Drizzle the remaining 1/4 cup olive oil over the artichokes.
Cook the artichokes over medium heat, covered, for 40 to 60 minutes, depending on their size. The artichokes will turn bright green. If the water evaporates, add a little more. When the artichokes are cooked, you want to have 4 to 5 tablespoons sauce left in the pan.
If you have too much liquid, remove the artichokes and boil it down. Spoon the sauce over the artichokes and serve.
Excerpted from “Whatever Happened to Sunday Dinner,” by Lisa Caponigri © 2012 Sterling Publishing www.sterlingpublishing.com Reprinted with permission. All rights reserved. Printed in Healthy Directions April/May 2012