Carciofi ripieni

Carciofi ripieni

Stuffed artichokes

My Italian Kitchen
Chris Middleton

With its complexity of flavour and its great versatility, the artichoke is, without doubt, my favourite ingredient. Stuffed artichokes is one of those recipes that will differ from household to household. Every family will stuff them with something different, depending on their flavour preferences or family culinary heritage. The thing I love about this dish is how tender the outer leaves become and how the flesh just melts in your mouth.


Quantity Ingredient
4 globe artichokes
1-2 lemons, juiced, for adding to bowl of water
80g fresh breadcrumbs
50g parmigiano reggiano, finely grated
150g flat-leaf parsley, finely chopped
1 garlic clove, finely chopped
1/2 long red chilli, finely chopped
sea salt flakes
80ml extra-virgin olive oil


  1. To prepare the artichokes, cut the tops off so you can see all the layers to the heart. Lightly bash the artichokes on a work surface so that the leaves open up. Squeeze the lemon juice into a bowl of water and place the artichokes in the lemon water to prevent the artichokes from going black.
  2. Mix the breadcrumbs with the Parmigiano, parsley, garlic and chilli, and season with sea salt and freshly ground black pepper. Stuff the filling into the artichokes, ensuring you fill between all the leaves and the centre.
  3. Place the artichokes flat into a saucepan. Drizzle over the olive oil and pour some water into the saucepan until it’s approximately 2–3 cm deep in the saucepan.
  4. Place the lid on and simmer over a low heat for about 30 minutes, until the leaves are tender and they pull away from the heart.
  5. Serve immediately.
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