Italian Stuffed Artichokes Recipe Recipe

Carciofi Ripieni - Classic Italian Recipe
Yield: 6    Preparation Time:     Cooking Time:
Bakes globe artichokes stuffed with bread-crumbs and parmesan cheese. Can be served as a starter or a vegetable side-dish.


6 medium artichokes
1/2 lemon
2 cup soft bread crumbs
2 cloves garlic
1/3 cup parsley
3/4 cup grated parmesan cheese
6 tbsp olive oil
salt and freshly milled black pepper

Recipe Instructions

Prepare the artichokes
Wash the artichokes and put upside down on kitchen roll to dry. Cut off the stems and remove the tougher outer leaves near the base. Cut off the top quarter of the artichoke. Cut off the very tips of the remaining leaves. As the artichokes are being prepared rub all cut surfaces with the half lemon to prevent discolouration. Tap quite firmly on a hard surface to help force the remaining leaves to open slightly.

Cook the artichokes
Chop the parsley and garlic finely. Mix well in a bowl with the cheese, bread-crumbs and salt and pepper to taste. Put some of the mixture in each artichoke, stuffing it into the centre and between the leaves. Place the filled artichokes in a baking dish, selecting a size so that they are tight-fitting. Pour 1 tbsp of olive oil over each artichoke. Put a cup of water in the bottom of the dish, cover the top of the dish with aluminium foil and bake for 1 hour and 45 minutes at 325 degrees F. When bakes the leaves should come away easily. If too much water evaporates during cooking add some more.

Serve hot