Involtini di Pollo Ripieni con Carciofi e Fontina Chicken rolls stuffed with artichoke and fontina cheese
Ingredients (serves 4) • 4 chicken breasts • 4 artichokes • 1 lemon • 1 bunch of parsley
• 1 bunch of sage • 3 garlic clove • 4 slices of fontina cheese • 4 slices of pancetta or bacon
Squeeze the juice of one lemon juice into a bowl filled with cold water. Clean the artichokes (cut half of the stalk off, about 2-3 cms from the tip of the artichoke and remove the hard external leaves). Immediately brush with the lemon to prevent the artichokes from turning black when exposed to the air. Cut the artichokes in half and then cut in thin slices, place them in the bowl. Take a saucepan and add the olive oil, the pressed cloves of garlic and parsley. When the oil is hot remove the artichokes from the water and cook for 5 minutes on a hot flame, stirring continually. Lower the flame, add salt and pepper, cover and cook for about 30 minutes. Pay attention as if the steam is not sufficient to cook the artichokes (this will depend on the quality and freshness of the artichokes and the strength of the gas), add a little hot water, a little at a time. You will know when they are cooked when they are soft but not falling apart The chicken breasts can be cut in half to make thinner, more workable pieces. Take a piece of chicken breast, add a slice of fontina cheese then some cooked artichoke and close with a toothpick. Roll the piece of pancetta around the outside of the chicken roll, add an entire sage leaf and, if necessary, close with a piece of cooking string. In a saucepan heat 6 tablespoons of olive oil with the garlic cloves and cook the chicken rolls for 3-4 minutes turning constantly until they are a dark golden brown. Add salt, pepper and ½ cup of white wine, lower the flame, cover and cook for another 10 minutes. Wet with more wine if you feel it needs it.
** When artichokes are not in season you can substitute with asparagus or even make an egg and spinach omelette wrapped up inside the chicken **