Stuffed Artichokes

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Stuffed Artichokes
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295
Calories per serving
  • Lactose Free
  • Energy Kcal 295
  • Carbohydrates g 15.8
  •   of which sugars g 3.8
  • Protein g 27.1
  • Fats g 13.8
  •   of which saturated fat g 5.91
  • Fiber g 8.1
  • Cholesterol mg 106
  • Sodium mg 1023
  • Difficulty: Easy
  • Prep time: 40 min
  • Cook time: 40 min
  • Makes: 8 pieces
  • Cost: Low

PRESENTATION

Carciofi ripieni is a classic dish from Lazio that really shows off how artichokes can steal the show in Italian stuffed artichokes recipes. These artichokes are like little treasure chests—what Italians call "scrigno"—filled with a savory mix that's kinda like their famous meatballs, using minced meat, Parmigiano cheese, and fresh herbs. Thing is, what makes this dish different is how the artichokes hold all that moist, flavorful stuffing, soaking up every bit of the juices as they bake. The top gets this golden breadcrumb crust that is perfectly crunchy—super tasty—giving you that first crispy bite. Folks in Rome often mention this dish alongside other favorites like carciofi alla romana or carciofi alla giudia, but these stuffed artichokes have their own special spot at the table, especially when you're craving something rustic and comforting.

In Italy, carciofi ripieni is often seen as a cozy, family-style meal, and there's just something about them that feels like home. Really, it does. The filling can vary from house to house. Sometimes you'll find a vegetarian version packed with more cheese and extra herbs, while others might use a meat blend kinda like Sicilian stuffed artichokes. No matter the version, the result is always a tender heart of artichoke surrounded by savory stuffing and topped with a crunch you can't resist. You'll catch that familiar scent of baked cheese and herbs the second they come out of the oven. These artichoke recipes fit perfectly as a second course, but they're also great as a side or even as an antipasto if you're in the mood for something a bit different. If you're into traditional Italian recipes, or just want to try your hand at something new from Mediterranean cuisine, carciofi ripieni offers a delicious way to use one of Italy’s favorite vegetables. The golden, bubbling crust on top? That's what makes people keep coming back for seconds—really, really good—offering a taste that's both comforting and unique. Enjoy the rich flavors of Lazio right at your table!

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INGREDIENTS

295
Calories per serving
Ingredients for 8 artichokes
Purple artichokes 8
Eggs 1
Fine salt ¾ tsp (5 g)
Black pepper 1 ½ tsp (3 g)
Vegetable broth 0.4 cup (100 g)
Breadcrumbs ⅓ cup (50 g)
Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate
Garlic 1 clove
Parsley 2 tsp (2 g)
Beef 0.7 lb (300 g) - ground
Thyme 2 sprigs
for sprinkling
Breadcrumbs 1.3 tbsp (10 g)
Parmigiano Reggiano PDO cheese 2 tbsp (10 g) - to grate
Extra virgin olive oil ½ tbsp (10 g)
Preparation

How to prepare Stuffed Artichokes

To prepare the stuffed artichokes, put a pot of salted water on the stove that you will use for the Vegetable broth. Then proceed with the How to clean artichokes; the first important operation is to rub your hands with lemon to prevent the substances in this vegetable from blackening your hands (alternatively, you can wear latex gloves). Remove the outer, tougher leaves, and continue until you reach the more tender ones 1. Once you reach the heart, remove the stem (2-3).

Trim the artichokes 4, then slightly spread the leaves by applying a little outward pressure 5, and remove the "choke" with a teaspoon or a melon baller 6 (alternatively, you can also use a spoon).

As you prepare them, place the cleaned artichokes in a bowl with cold water and lemon juice to prevent them from browning 7. Continue with the preparation of the meat-based filling: place the minced meat in a large bowl with the grated cheese 8 and the whole egg 9;

season with salt 10 and pepper, then finely chop the parsley 11 and add it to the meat along with the thyme leaves 12.

Crush the garlic clove 13 and finally add the breadcrumbs 14; mix everything energetically with your hands to blend the ingredients well 15.

Put a pot with plenty of salted water on the stove and boil the artichokes for 10 minutes 16; once ready, drain them and let them cool on a tray 17. Then gently fill the artichokes with 3 tablespoons of the meat filling you have prepared, being careful not to break them 18.

Once finished, arrange the stuffed artichokes in a baking dish or a baking pan next to each other and drizzle them with the vegetable broth 19. Finish by sprinkling a little breadcrumbs and a drizzle of olive oil on the surface 20; cook them in a preheated static oven at 350°F for 25 minutes (or at 320°F for 15 minutes if in a fan oven), then put them under the grill for 5 minutes to achieve a crunchy golden surface. When they are ready, remove and serve your stuffed artichokes 21.

Storage

You can store stuffed artichokes for up to 2 days in the refrigerator covered with plastic wrap or in an airtight container. You can freeze them either cooked or raw, only if you have used fresh, non-defrosted ingredients.

Tip

Unleash your creativity! You can choose to use pecorino cheese instead of Parmesan for your filling or opt for other aromatic herbs such as oregano and marjoram.

For the translation of some texts, artificial intelligence tools may have been used.
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