Stuffed Artichokes – Carciofi ripieni

Ingredients for 4 servings

  • 8 artichokes
  • 1 cup of dried breadcrumbs
  • 2 tbsp of grated parmesan (or pecorino)
  • 1 clove of garlic
  • 1 lemon, 8 fillets of anchovies in oil
  • fresh parsley 1 bu.
  • extra virgin olive oil
  • salt
  • pepper TT


Snip off sharp leat tips of the artichokes and the harder external leaves; scoop out the fuzzy chokes. Soat in water and lemon juice, to prevent blackening. Put the breadcrumbs in a bowl; add the fillets of anchovy mashed in little oil, the chopped garlic and parsley, the grated cheese, a pinch of salt and abundant black pepper, freshly ground. Spften the mixture with oil and put in the artichokes hearts, well drained and salted. Arrange the vegetables upright in a saucepan and pour inside some water and oil. Cover and cook for about twenty minutes.

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