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Carciofi ripieni (carciofi ripieni): recipe illustration
Salads & starters

Carciofi ripieni (carciofi ripieni)

Whole artichokes trimmed and stuffed with breadcrumbs flavoured with garlic, parsley and Parmesan, then braised in olive oil. A typical Italian spring dish, served lukewarm or at room temperature.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

366 kcal per serving

Protein
9.9 g
Carbohydrates
20.2 g
of which sugars
2.6 g
Fat
25.1 g
of which saturated fat
5.9 g
Fiber
6.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the stems off the artichokes, remove the tough outer leaves at the base and trim about 2 cm off the top. Rub them with lemon so they don't turn black.
  2. Gently spread the centre leaves apart and scoop out the choke with a small spoon. Open them out like a fan and drop them into lemon water.
  3. Mix the breadcrumbs, Parmesan, chopped garlic and parsley, 3 tablespoons of olive oil, salt and pepper to make a moist stuffing.
  4. Drain the artichokes and stuff them by slipping the filling between the leaves and into the centre.
  5. Arrange them snugly in a pot, base side up. Add the water, the rest of the oil and a little salt, cover and cook gently for 35 to 40 minutes.
  6. Check the cooking by piercing the base with a knife: it should be tender. Let them cool slightly before serving.

Variations and tips

Roman-style version. Add a few fresh mint leaves to the stuffing.

With what you can find here. If fresh artichokes are hard to come by, jarred artichoke hearts can be stuffed the same way, cooked for 15 minutes.

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Original Ecomely recipe.