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Carciofi Ripieni (Stuffed Artichokes

Carciofi Ripieni (Stuffed Artichokes recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 479.2
Dietary: Vegetarian
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;€™s a labor of love that rewards you with authentic, home-style Italian comfort food.
Ingredients
  • 6 md Artichokes
  • 1/2 Lemon
  • 2 cups Soft Bread Crumbs
  • 1/3 cups Chopped Parsley
  • 2 cloves Garlic -- chopped
Directions
  1. 1
    Preheat your oven to 325ðF (165ðC).
  2. 2
    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.
  3. 3
    Cut about 1/2 inch off the tips of the remaining leaves, then slice 1 inch off the top of each artichoke head.
  4. 4
    As you trim, rub the cut surfaces with the lemon half to prevent browning.
  5. 5
    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.
  6. 6
    In a bowl, combine the soft bread crumbs, grated Parmesan cheese, chopped parsley, and chopped garlic. Season with salt and pepper to taste.
  7. 7
    Gently separate the outer leaves of each artichoke and tuck the stuffing mixture between the leaves and into the center cavity.
  8. 8
    Place the stuffed artichokes close together in a baking pan. Drizzle 1 tablespoon of olive oil over each artichoke.
  9. 9
    Pour 1 cup of water into the bottom of the pan to create steam during baking.
  10. 10
    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.
  11. 11
    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.

Keywords: artichokes, carciofi ripieni, stuffed artichokes, italian side dish, vegetarian recipe, garlic parsley, baked artichokes, spring dinner, traditional italian, comfort food, parmesan cheese, bread crumbs, olive oil, lemon juice, easy italian, family style, roasted vegetables, mediterranean diet, slow baked, savory filling
Read it online: https://www.chefs-mate.com/recipe/carciofi-ripieni-stuffed-artichokes/