Stuffed Artichokes (Carciofi Ripieni) Recipe

Name: Stuffed Artichokes (Carciofi Ripieni)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 8 lemons, juiced; 2 cups white wine; 5 cloves garlic, thinly sliced; 1/2 bunch plus 1 bunch thyme; 4 jumbo artichokes, 1 layer of leaves removed, cut in half, chokes removed; 4 tablespoons extra-virgin olive oil; 1 large baking potato, cut into 1/4-inch dice; 2 pounds favas, shucked and peeled; 2 scallions, thinly sliced; 1/2 cup fresh bread crumbs; 1/4 -pound salami, cut into 1/8-inch dice; 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup; Salt and pepper to taste; 1 cup white wine

Servings: persons

4 quarts water
8 lemons, juiced
2 cups white wine
5 cloves garlic, thinly sliced
1/2 bunch plus 1 bunch thyme
4 jumbo artichokes, 1 layer of leaves removed, cut in half, chokes removed
4 tablespoons extra-virgin olive oil
1 large baking potato, cut into 1/4-inch dice
2 pounds favas, shucked and peeled
2 scallions, thinly sliced
1/2 cup fresh bread crumbs
1/4 -pound salami, cut into 1/8-inch dice
1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
Salt and pepper to taste
1 cup white wine

1
In a large saucepan, combine 4 quarts of water, the lemon juice, white wine, garlic, and 1/2 bunch thyme and bring to a boil.
2
Add the artichokes and blanch in the acidulated water for 20 minutes, until tender.
3
Drain, cool and set aside.
4
Preheat the oven to 375 degrees F.
5
In a 12 to 14-inch saute pan, heat the oil until almost smoking.
6
Add the potatoes and cook until soft and light golden brown, about 10 minutes.
7
Add the fava beans and scallions and cook for 4 to 5 minutes.
8
Remove from heat and add the bread crumbs, salami and parsley, and mix well to combine.
9
Season each artichoke with salt and pepper and stuff each with the potato mixture.
10
Place the artichokes in a shallow baking dish, add the wine and remaining 1 bunch thyme and cook for 30 minutes.
11
Remove and serve immediately.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 quarts water, 8 lemons, juiced, 2 cups white wine, 5 cloves garlic, thinly sliced, 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.

That's it — enjoy your meal!

Stuffed Artichokes (Carciofi Ripieni)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions