Carciofi Ripieni (Stuffed Artichokes)
This Spring treat is absolutely delicious! Every family has their own take on what goes into the stuffing. In my family we cook them with potatoes. I love to mash the potatoes and eat them with the stuffing. This is something my mom taught me to do this and I have eaten it like this ever since, a wonderful childhood memory. I have added soppressata to the mix and I really love it this way, but you do not need that for this dish to be delicious!
Carciofi Ripieni (Stuffed Artichokes)
Ingredients
- 4 Artichokes
- 1 cup Plain Breadcrumbs
- 1 clove Garlic
- 1/4 cup Grated Pecorino Romano
- 2 tbsp Chopped Parsley
- 1 Large Egg
- 1/4 cup Soppressata, cubed small **optional**
- 1/4 cup Extra Virgin Olive Oil, more if needed
- Salt & Pepper to taste
- 2 Medium Sized Potatoes, peeled and cut
- 1 Lemon
Instructions
- Fill a large bowl with cold water and 1/2 of a cut up lemon.
- Clean the artichokes by removing the outer leaves to reveal the more tender center leaves. Cut an inch off the top and cut the stem off. Immediately rub with lemon or it will oxidize. Using a spoon, remove as much of the choke as possible. Drop into the bowl immediately. Reserve the stem and remove the thick outer skin. Place in lemon water as well.
- Skin the stem and drop into the water while preparing the filling.
- In a bowl, add breadcrumbs, grated cheese, garlic, parsley, egg, salt and pepper. Mix well. Add olive oil until the mixture is moist. **You may need more than the recipe calls for.**
- Dice the stem very small and add it to the filling. Mix well.
- Open the leaves of the artichoke as wide as possible. Season with salt and a drizzle of olive oil. Add the filling to the center and in between the leaves.
- Place the stuffed artichoke into a large pot. Add potatoes into the spaces into between the artichoke, season with salt. Add water until it reaches just under the height of the artichoke. Salt the water well. Drizzle the tops of the artichoke with more olive oil. Cover and let it simmer for 45 mins – 1 hour. You will know they are ready when you pull on a leaf and it easy comes out.
Video
@frannielovesfood Carciofi Ripieni (Stuffed Artichokes) INGREDIENTS * 5 Artichokes * 1 1/2 cups Plain Breadcrumbs * 1 clove Garlic * 1/3 cup Grated Pecorino Romano * 2 tbsp Chopped Parsley * 1 Large Egg * 1/4 cup Extra Virgin Olive Oil, more if needed * Salt & Pepper to taste * 2 Medium Sized Potatoes, peeled and cut * 1 Lemon #artichoke #stuffedartichoke #italianfood #foodtiktok #frannielovesfood #italiantiktok #recipe
♬ Natural food, cooking and recipes, cooking background music(1324745) – MATSU
