Italian Stuffed Artichokes (Carciofi Ripieni)

Introduction

Italian Stuffed Artichokes are a timeless Italian and Italian-American classic, loved for their simple ingredients and deep, comforting flavors. Whole globe artichokes are gently opened and filled with a savory breadcrumb mixture seasoned with garlic, herbs, cheese, and olive oil, then slowly cooked until perfectly tender. This dish is often served as an appetizer or side and is especially popular for Sunday dinners and holidays.

Ingredients

For the Artichokes

• 4 large globe artichokes
• 1 lemon, halved
• Water (for soaking)

For the Stuffing

• 1½ cups Italian-style breadcrumbs
• 3–4 garlic cloves, finely minced
• ½ cup grated Parmesan or Pecorino Romano cheese
• ¼ cup fresh parsley, finely chopped
• Salt and black pepper, to taste
• ½ cup extra virgin olive oil (plus more for drizzling)

For Cooking

• 1 cup water or light vegetable broth

Instructions

1. Prepare the Artichokes
   Trim the stems so the artichokes can sit flat. Cut about ½ inch off the tops and snip the sharp tips from the leaves. Rub all cut areas with lemon. Place artichokes in a bowl of lemon water to prevent browning.
2. Make the Stuffing
   In a bowl, combine breadcrumbs, garlic, cheese, parsley, salt, and black pepper. Drizzle in olive oil and mix until the crumbs are moist but not soggy.
3. Stuff the Artichokes
   Drain the artichokes and gently spread the leaves apart. Spoon the breadcrumb mixture between the leaves, working from the outside toward the center. Press lightly so the stuffing stays in place.
4. Arrange and Cook
   Place the stuffed artichokes upright in a deep pot or Dutch oven. Pour water or broth into the pot (not over the artichokes). Drizzle the tops with olive oil.
5. Simmer
   Cover and cook on medium-low heat for 40–45 minutes, or until the leaves pull off easily and the center is tender.
6. Serve
   Remove from heat and let rest for a few minutes before serving warm.

Tips for Best Results

• Use large globe artichokes for easier stuffing.
• Don’t pack the breadcrumbs too tightly; light stuffing cooks better.
• Add red pepper flakes or lemon zest for extra flavor.
• For a richer version, mix a little grated mozzarella into the stuffing.

FAQs

Can I bake stuffed artichokes instead of cooking on the stove?
Yes. Place them in a baking dish, add water to the bottom, cover with foil, and bake at 375°F (190°C) for about 50–60 minutes.

Are stuffed artichokes vegetarian?
Yes, this traditional version is completely vegetarian.

Can I make them ahead of time?
You can stuff the artichokes a few hours ahead and refrigerate until ready to cook.