Carciofi Ripieni Stuffed Artichokes
Elevate your culinary repertoire with Carciofi Ripieni, a classic Italian stuffed artichoke dish that’s as impressive as it is comforting. Tender artichokes are delicately trimmed and filled with a savory breadcrumb mixture infused with the earthy flavors of Parmesan cheese, fresh parsley, and garlic, then gently simmered in a fragrant broth for a melt-in-your-mouth texture. Perfect for a family-style appetizer or an elegant side dish, these golden, herbaceous stuffed artichokes pair beautifully with a drizzle of extra virgin olive oil for a rustic, Mediterranean finish. With simple ingredients and an approachable cooking technique, this traditional recipe captures the soulful essence of Italian cuisine, making it a must-try for any food lover.
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Recipe Information
Ingredients
- 4 Large artichokes
- 1 Lemon
- 1 cup Italian breadcrumbs
- 1 cup Grated Parmesan cheese
- 0.25 cup Fresh parsley, chopped
- 2 cloves Garlic, minced
- 0.25 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Chicken or vegetable broth
Instructions
Prepare the artichokes by trimming the stems so they can sit flat. Remove the tough outer leaves and snip the sharp tips of the remaining leaves with scissors. Cut 1 inch off the top of each artichoke and use a spoon to scoop out the fuzzy choke in the center.
As you prepare each artichoke, rub the cut surfaces with a halved lemon to prevent browning.
In a medium mixing bowl, combine the breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, salt, and black pepper.
Drizzle the breadcrumb mixture with olive oil and toss until it resembles wet sand.
Gently open the artichoke leaves with your hands and spoon the breadcrumb mixture into the crevices between the leaves, as well as into the center cavity.
Place the stuffed artichokes upright in a large, deep pot or Dutch oven. Add chicken or vegetable broth to the pot, pouring enough to cover the bottom inch of the artichokes.
Bring the broth to a simmer over medium heat, then cover the pot tightly with a lid.
Reduce the heat to low and cook the artichokes for 40-45 minutes, or until the leaves pull away easily and the heart is tender.
Carefully remove the artichokes from the pot and serve warm, drizzled with a little extra olive oil if desired.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 6471 mg | 281% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 24.4 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1460 mg | 112% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2980 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
