Recipe Spinach of veal stuffed with artichokes with velvety leeks – Italian Cuisine

Recipe Spinach of veal stuffed with artichokes with velvety leeks


  • 450 g veal spinach
  • 400 g potatoes
  • 200 g milk
  • 4 slices of Parma ham Dop
  • 2 artichokes
  • 1 leek
  • 1 lemon
  • rosemary
  • sage
  • White wine
  • extra virgin olive oil
  • pepper
  • salt

Peel potatoes and divide them in two. Slice the leek into slices and place it in a saucepan with the potatoes, milk and 300 g of water. Cook for 30 minutes or until the potatoes are tender. Cut the spinach obtaining a pocket, salt and pepper the inside. Peel thoroughly artichokes depriving them of the external leaves and keeping only the tenderest heart. Soak them in water with lemon juice. After about ten minutes drain them, dab them and divide them in two; wrap each half in a slice of ham, then insert them into the spinach pocket and close the opening using toothpicks. saute briskly the pan-fried meat with sage and rosemary and a little oil for 5 minutes on each side, blending with white wine. transfer spinach in a baking dish and cook in the static oven at 180 ° C for about 1 hour and 30 minutes. extract the potatoes from the pot and pass them with a potato masher. Blend the leek with the cooking liquid, then mix it with the potatoes. Remove from the oven the spinach and serve with the leek cream and the sauce.

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