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Stuffed artichokes (Carciofi Ripieni) are a beloved Italian-American comfort dish, often served during holidays, Sunday dinners, or as a hearty appetizer. Large globe artichokes are stuffed between the leaves with a savory mixture of seasoned breadcrumbs, garlic, parsley, and grated cheese, then steamed or braised until melt-in-your-mouth tender. These are rustic, simple, and absolutely delicious.
⏱️ Prep Time
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: ~1 hour 25 minutes
🍳 Equipment
- Sharp knife and kitchen shears
- Large pot with lid or deep Dutch oven
- Mixing bowl
- Spoon (for stuffing)
- Tongs
🧾 Ingredients (Serves 4)
🥬 For the Artichokes:
- 4 large globe artichokes
- 1 lemon, halved (for rubbing the cut artichokes)
🧄 For the Stuffing:
- 1½ cups plain or Italian-style breadcrumbs
- ½ cup grated Pecorino Romano or Parmesan cheese
- 3 cloves garlic, finely minced
- 2 tbsp chopped fresh parsley
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- ¼ cup olive oil, plus more for drizzling
💧 For Cooking:
- 3 cups water or vegetable broth
- 2 tbsp olive oil
- 2 cloves garlic, smashed
🧄 Ingredient Notes
- Artichokes: Choose large, firm globe artichokes with tightly packed leaves and minimal browning.
- Cheese: Pecorino is sharper and saltier; Parmesan is milder — both work beautifully.
- Breadcrumbs: Homemade or plain breadcrumbs are best. Avoid panko for this traditional version.
- Olive Oil: Use a fruity extra virgin olive oil for best flavor.
👨🍳 Instructions
1. Prep the Artichokes
- Cut off the stem so the artichoke sits flat.
- Slice about 1 inch off the top of each artichoke.
- Use kitchen shears to snip the pointy tips off the remaining leaves.
- Gently pull apart the leaves to open the artichoke slightly.
- Rub cut parts with lemon to prevent browning.
- Optional: Remove the fuzzy choke in the center with a spoon if desired (can also do after cooking).
2. Make the Stuffing
- In a bowl, combine breadcrumbs, cheese, garlic, parsley, salt, pepper, oregano, and olive oil.
- Mix until the stuffing is moist and crumbly but not wet. Add more oil if needed.
3. Stuff the Artichokes
- Working over the bowl, gently pull back each leaf and spoon a small amount of stuffing in between.
- Continue until each artichoke is well-packed with stuffing.
4. Cook the Artichokes
- Place stuffed artichokes upright in a large pot or Dutch oven.
- Add water or broth until it reaches about 1 inch up the sides.
- Add smashed garlic cloves and 2 tbsp olive oil to the liquid.
- Drizzle a little olive oil over the tops of the artichokes.
- Cover and bring to a boil, then reduce heat and simmer gently for about 1 hour, or until the leaves pull away easily and the hearts are tender.
- Check water level occasionally and add more if needed.
5. Serve
Serve hot or warm, with extra lemon wedges and grated cheese. Enjoy by pulling off leaves and scraping the filling and tender part of the leaf with your teeth. Don’t forget the prized heart in the center!
🍽️ Nutrition Facts (Per artichoke, approx.)
- Calories: 320
- Protein: 9g
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 10g
- Sugar: 2g
- Sodium: 480mg
💡 Tips & Variations
🔪 Tips:
- Don’t rush the stuffing: Take time to gently fill each leaf — that’s where the flavor lives.
- Check doneness: Tug on an outer leaf; if it pulls out easily, it’s ready.
- Reheat gently: Warm in a covered dish with a splash of water in a 350°F (175°C) oven for 15–20 minutes.
🥦 Variations:
- Sicilian-style: Add chopped anchovies, capers, or olives to the stuffing.
- Cheesy version: Add shredded mozzarella or provolone to the stuffing.
- Breadcrumb alternative: Try using cooked rice or quinoa for a gluten-free option.
- Crunchy topping: Broil the tops for 2–3 minutes at the end for a golden, crispy finish.
