Veal-stuffed artichokes

Veal-stuffed artichokes

Carciofi ripieni

Sharing Puglia
Alicia Taylor

The artichoke is a much-loved winter vegetable throughout Italy. This lunch or dinner starter is light and best served accompanied with a variety of salads and focaccia. On our recent trip to Puglia, Vivienne and I stopped at an artichoke field, near Brindisi, which was just being harvested. Boxes were littered all around the fields and the pickers offered us raw artichokes. We tore off the outer leaves and, as we got closer to the heart, we ate the fleshy base, which was curiously bitter–sweet. The meat in this dish adds another dimension to this wonderful vegetable.


Quantity Ingredient
6 artichokes
1 lemon, juiced
200g minced veal
1 garlic clove, crushed
60ml olive oil
100g dry breadcrumbs
1/2 bunch flat-leaf parsley, finely chopped
100g pecorino, grated
1 egg, beaten
150ml veal or other meat stock
150ml white wine
extra-virgin olive oil, for drizzling


  1. Put the artichokes in a bowl with enough water to cover them and add the lemon juice. Remove the artichokes one by one and prepare them. Drain and dry the artichokes with paper towel.
  2. To prepare the stuffing, place the veal, garlic, 2 tablespoons of the olive oil, the breadcrumbs, parsley and pecorino in a bowl and mix well. Add the beaten egg, stir to combine the ingredients well and season with salt and freshly ground black pepper to taste.
  3. Stuff the artichokes with the meat mixture.
  4. Put the stuffed artichokes, upside-down, in a saucepan large enough to accommodate them all in one layer. Drizzle the remaining olive oil over the base of the pan and pour in the stock and white wine. The liquid should not cover the artichokes completely, but be approximately 4–5 cm in depth. Cover the pan and braise for 20–25 minutes over low heat. Remove the lid and simmer for a further 10 minutes until cooked. Drizzle with extra-virgin olive oil and serve immediately as an appetiser or side dish.
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