Stuffed Artichokes (Carciofi Ripieni) – a delicious recipe with artichokes, kosher salt, ground black pepper, extra virgin olive oil, breadcrumbs, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) First, cut 3/4 in off the top of the artichoke. Then cut most of the stem off, leaving 1/4 in stem, insuring that the stem is cut flat.
2
2) Trim remaining leaf tips with scissors so each tip is perfectly horizontal.
3
3) Soak artichokes in lemon and water, with artichokes totally submerged until ready to stuff (This will keep them from turning brown)
4
4) Add enough olive oil to bread crumbs to moisten. Remove an artichoke and drain water. Pry open leaves and fill between each leaf with about 1 tsp of stuffing mixture, without overstuffing.
5
5) Place stuffed artichokes in a pot just large enough so they fit snugly and fill with 1 in water. Season water with salt & pepper. Drizzle 1 tbsp olive oil over each artichoke.
6
6) Bring pot to a boil. Reduce to a simmer and cover pot. Baste artichokes lightly after 1/2 hour of cooking with liquid. Continue cooking until leaves pull easily from stem, about another 30-45 minutes. (Do not boil artichokes, steam gently or you will boil the stuffing)
740
kcal
Calories
36
g
Fat
86
g
Carbs
16
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 whole artichokes, cleaned and trimmed, 1 tbsp kosher salt, 1 tsp ground black pepper, 1/2 c extra virgin olive oil, and more.
Yes, Stuffed Artichokes (Carciofi 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.
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