Stuffed Artichokes: Carciofe Ripieni – a delicious recipe with jumbo artichokes, lemons, garlic, Italian parsley, extra-virgin olive oil, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large saucepan, combine 4 quarts of water the lemon juice and bring to a boil.
2
Add the artichokes and blanch for 20 minutes, until tender.
3
Drain, cool, and set aside.
4
Remove the outer layer of leaves from the artichokes and cut the artichokes in quarters.
5
Use a small knife to remove the spiny choke.
6
Preheat the oven to 375 degrees F.
7
Mix the sliced garlic, Parmigiano, parsley, and extra-virgin olive oil loosely.
8
Season the cavity of each artichoke with salt and pepper and stuff in and around the leaves with cheese/garlic mixture.
9
Put the artichokes in a shallow baking dish, place in preheated oven and bake for 45 minutes.
10
Remove and let rest 10 minutes.
11
Serve immediately, or serve at room temperature as an antipasto.
1021
kcal
Calories
67
g
Fat
91
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 jumbo artichokes, 2 lemons, juiced, 10 garlic cloves, thinly sliced, 1 cup grated Parmigiano-Reggiano, and more.
Yes, Stuffed Artichokes: Carciofe Ripieni falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
