Sicilian-style ‘carciofi ripieni’ (stuffed artichokes)

Serves Icon
Time 01 Hour 10 Minutes
  • 8 artichokes
  • 400g dried breadcrumbs
  • 2 cloves garlic, crushed
  • 1 lemon, cut in half
  • 100g Parmigiano Reggiano
  • 1 bunch parsley, finely chopped
  • 50g extra virgin olive oil
  • 750ml water approx. – refer to note in step 3
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Heat a frying pan over low heat. Add the garlic and bread crumbs and cook, tossing continually until the bread crumbs are lightly golden. Remove from the heat and set aside to cool slightly.

Step 2

To prepare the artichokes: Juice half of the lemon and pour into a large bowl of water. Wash and drain the artichokes. Use disposable gloves when handling the artichokes. Carefully cut one artichoke close to the base so it can stand up on its own. Use the remaining half lemon to rub over the cut edge and prevent discolouration. Cut 2-3 cm off the top of the artichoke and again rub with the half lemon. Pull or cut off and discard the lower and darker, rough artichoke leaves, working your way around the artichoke until you only have light green leaves. Use a teaspoon to scoop out and discard the fuzzy choke. Place the artichoke in the bowl of water with lemon juice. Repeat with remaining artichokes.

Step 3

Combine the toasted breadcrumbs, Parmigiano Reggiano, parsley, and salt and pepper in a bowl. Separate the artichoke leaves and fill the leaves with the breadcrumb mixture. Transfer to a stockpot (the artichokes should fit tightly in the pot). Drizzle olive oil over the artichokes, add water to the base of the pan. Note: the artichokes should be covered in liquid half way – you may need to adjust the amount of water added to the stockpot.
Cook over low heat, covered for 30 minutes or until the artichokes are tender.

Step 4

Meanwhile preheat the grill setting of the oven to 180°C (350° Fahrenheit/Gas 4). Line a baking tray with non-stick baking paper.

Step 5

Transfer the artichokes to the baking tray to brown in the oven for 5 minutes or until lightly golden on top – buon appetito.

8 artichokes |400g dried breadcrumbs|2 cloves garlic, crushed|1 lemon, cut in half|100g Parmigiano Reggiano|1 bunch parsley, finely chopped|50g extra virgin olive oil|750ml water approx. – refer to note in step 3|Sea salt, freshly ground black pepper

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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