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.

Artichokes in the saucepan – Carciofi in tegame

Ingredients for 4 servings

8 large artichokes, fresh parsley 1 bu., 2 cloves of garlic, extra virgin olive oil, salt, pepper TT


Wash the artichokes and snip off the harder external leaves. Beat the artichokes on the table to move the leaves apart and place in
a saucepan. Chop garlic and parsley and put on the artichokes. Sprinkle with salt, peppers and a little oil. Pour 1 cup of water in the
saucepan, cover and cook until tender.