Gina (Chiariotti) Marcelloni, Bovara di Trevi, Perugia
(Yield: 4 servings)
12 Gobbi (artichoke stems)
¼ cup flour
1 tablespoon extra-virgin olive oil
2 tablespoons butter (¼-inch bits)
¼ cup Parmesan cheese
2 teaspoons red chili flakes
4 cups tomato sauce
1. Cut gobbies approx. 3 inches long.
2.In pot of boiling water, blanch gobbies for approx. 3 minutes. Remove and pat dry.
3.Add flour to bowl, then dredge gobbies until fully coated.
4.Lightly oil 6x6 baking dish and place gobbies in layer.
5.Put a few pats of butter on top of gobbies. Sprinkle with cheese and chili flakes, then cover with tomato sauce. If using more gobbies, continue building layers as above.
6.Bake in oven preheated to 350°F for between 1 and 1½ hours.
Gobbies are the edible extensions of the artichoke heart.
Depending on how young they are, you may or may not want to
peel them. With the younger stems it is not necessary, but when
using older stems, peeling will bring out their softness.