These traditional Carciofi Ripieni are a quintessential Italian side dish that transforms humble artichokes into a tender, flavorful centerpiece. The hearts are gently filled with a aromatic mixture of soft bread crumbs, fresh parsley, garlic, and grated Parmesan cheese, creating a delightful contrast between the earthy vegetable and the savory, cheesy stuffing. Baked slowly until tender, the artichokes develop a rich, comforting texture while retaining a slight bite. This vegetarian dish is perfect for spring dinners, family gatherings, or as an elegant accompaniment to grilled meats. It’s a labor of love that rewards you with authentic, home-style Italian comfort food.
Carciofi Ripieni (Stuffed Artichokes
Description
These traditional Carciofi Ripieni are a quintessential Italian side dish that transforms humble artichokes into a tender, flavorful centerpiece. The hearts are gently filled with a aromatic mixture of soft bread crumbs, fresh parsley, garlic, and grated Parmesan cheese, creating a delightful contrast between the earthy vegetable and the savory, cheesy stuffing. Baked slowly until tender, the artichokes develop a rich, comforting texture while retaining a slight bite. This vegetarian dish is perfect for spring dinners, family gatherings, or as an elegant accompaniment to grilled meats. It&# 226;ÂÂs a labor of love that rewards you with authentic, home-style Italian comfort food.Ingredients
Directions
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Preheat your oven to 325ðF (165ðC).
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Wash the artichokes thoroughly under cold water. Cut the stems straight across to create a flat base so they stand upright, and remove any tough outer leaves at the base.
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Cut about 1/2 inch off the tips of the remaining leaves, then slice 1 inch off the top of each artichoke head.
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As you trim, rub the cut surfaces with the lemon half to prevent browning.
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Tap the artichokes firmly on a hard surface to loosen the leaves, then use a spoon or small knife to scoop out the fuzzy choke from the center.
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In a bowl, combine the soft bread crumbs, grated Parmesan cheese, chopped parsley, and chopped garlic. Season with salt and pepper to taste.
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Gently separate the outer leaves of each artichoke and tuck the stuffing mixture between the leaves and into the center cavity.
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Place the stuffed artichokes close together in a baking pan. Drizzle 1 tablespoon of olive oil over each artichoke.
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Pour 1 cup of water into the bottom of the pan to create steam during baking.
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Cover the pan tightly with aluminum foil and bake for about 1 hour and 45 minutes, or until the leaves pull out easily and the artichokes are tender.
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Check occasionally and add more water if the pan runs dry. Baste with the pan juices if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 479.2kcal
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 5.9g30%
- Cholesterol 26.4mg9%
- Sodium 1041.6mg44%
- Total Carbohydrate 72.8g25%
- Dietary Fiber 11.2g45%
- Sugars 1.1g
- Protein 23.4g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
