Stuffed artichokes

Stuffed artichokes

Carciofiripieni

By
From
Vegetables
Serves
8
Photographer
Laura Edwards

For this dish you need those wonderful Italian artichokes, not too big, but with spines on top (they are tastier), which come from Puglia, Sicily or Sardinia. The tenderest ones will have a small choke inside and are delicious to eat whole when the outer leaves and the tops have been discarded.

To desalt the capers, soak them in a bowl of cold water for 15 minutes, then drain well before using.

Ingredients

Quantity Ingredient
24 small fresh artichokes, trimmed and cleaned, removing any choke
125ml extra virgin olive oil

Stuffing

Quantity Ingredient
150g fresh white breadcrumbs
4 tablespoons milk
1 tablespoon salted capers, desalted and chopped
2 garlic cloves, peeled and crushed
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 medium egg yolks
2 tablespoons extra virgin olive oil
salt
freshly ground black pepper

Method

  1. For the stuffing, put the breadcrumbs into a bowl. Add enough milk to moisten them, then squeeze out any excess milk. Add the capers, garlic, parsley, egg yolks, olive oil and a little salt and pepper to the breadcrumbs. Mix everything together to a soft paste.
  2. Open the tops of the artichokes with your fingers and make space for the filling. Use a small spoon to fill the hole in each artichoke with the stuffing mixture.
  3. Place the artichokes tightly next to each other in a casserole or other stove-top braising dish. Pour over the 125ml of olive oil and top up with boiling water to raise the level to 1cm from the top of the artichokes. Cover with the lid, and place on the stove. Bring to the boil, then reduce the heat and cook for 35 minutes, until the artichokes are tender. Test this by inserting the point of a sharp knife.
  4. Eat the artichokes either by themselves as a first course, or to accompany meat or fish dishes. They can be served hot or cold.
Tags:
Carluccio
vegetables
vegetarian
Italian
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