This classic Italian preparation transforms humble artichokes into a rich, savory delicacy. The hearts are gently stuffed with a rustic mixture of stale bread, fresh parsley, and plenty of garlic, then slowly simmered in olive oil until tender. The result is a dish with a satisfying texture, where the creamy artichoke leaves absorb the aromatic flavors of the stuffing and the cooking liquid. It serves beautifully as a hearty appetizer or a light main course, perfect for spring dinners or sharing with friends. The combination of earthy greens and bright citrus notes makes it a timeless favorite that feels both comforting and elegant.
Stuffed Artichokes – Carciofi Ripieni
Description
This classic Italian preparation transforms humble artichokes into a rich, savory delicacy. The hearts are gently stuffed with a rustic mixture of stale bread, fresh parsley, and plenty of garlic, then slowly simmered in olive oil until tender. The result is a dish with a satisfying texture, where the creamy artichoke leaves absorb the aromatic flavors of the stuffing and the cooking liquid. It serves beautifully as a hearty appetizer or a light main course, perfect for spring dinners or sharing with friends. The combination of earthy greens and bright citrus notes makes it a timeless favorite that feels both comforting and elegant.Ingredients
Directions
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Trim the artichoke stems, slice them, and set aside.
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Remove and discard the tough outer leaves of each artichoke.
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Use kitchen shears to snip off the sharp tips of the remaining leaves.
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Slice off approximately 1/2 inch from the top of each artichoke.
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Gently open the artichokes with your hands to access the center.
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Scoop out the fuzzy choke from the center using a spoon or melon baller.
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Rinse the artichokes thoroughly under cold running water.
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Rub the cut surfaces with lemon halves to prevent browning.
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Place artichokes cut-side down on paper towels to drain excess water.
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Remove crusts from the bread slices and tear or chop the bread into small pieces.
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In a medium bowl, combine the bread pieces, 1/2 cup olive oil, chopped parsley, garlic, salt, and pepper. Mix well.
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Stuff the bread mixture between the artichoke leaves and into the centers.
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Place the stuffed artichokes and reserved stems in a large saucepan.
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Pour enough water into the pan to reach about 1 inch deep.
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Add 3 to 4 tablespoons of the remaining olive oil to the water.
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Bring the water to a boil over high heat.
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Reduce heat to medium, cover the pan, and simmer for 40 to 60 minutes.
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Check occasionally and add more water if the pan becomes dry.
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Artichokes are done when a leaf pulls out easily and the stem is tender.
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If there is excess liquid, uncover and boil down until about 4 to 5 tablespoons of sauce remain.
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Spoon the remaining sauce over the artichokes and stems before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 614.6kcal
- % Daily Value *
- Total Fat 33.9g53%
- Saturated Fat 4.9g25%
- Cholesterol 0.0mg0%
- Sodium 573.9mg24%
- Total Carbohydrate 68.5g23%
- Dietary Fiber 11.7g47%
- Sugars 5.7g
- Protein 14.3g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent browning while preparing, keep a bowl of water mixed with lemon juice handy and dip the cut artichokes immediately after trimming.
You can use day-old bread for the stuffing, as it absorbs the oil and flavors better than fresh bread.
Serve warm. The artichoke leaves can be eaten by pulling them off one by one and scraping the tender flesh with your teeth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of water.
