AppetizerSide DishMain Course

Italian Stuffed Artichokes

Name: Italian Stuffed Artichokes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 pcs artichoke medium-sized; 1.5 cup breadcrumb from soft, stale bread; 0.75 cup parmesan cheese grated; 3 tbsp parsley finely chopped; 2 clove garlic minced; 0.5 cup yellow onion minced; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 4 tbsp vegetable oil

Whole artichokes are trimmed and filled with a savory mixture of breadcrumbs, Parmesan cheese, garlic, and herbs. They are then gently simmered in a pot until perfectly tender, creating a classic and comforting dish.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 515 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcsartichoke, medium-sized
4 tbspvegetable oil

stuffing

1.5 cupbreadcrumb, from soft, stale bread
0.75 cupparmesan cheese, grated
3 tbspparsley, finely chopped
2 clovegarlic, minced
0.5 cupyellow onion, minced
0.5 tspsalt
0.25 tspblack pepper, freshly ground

Equipment

kitchen scissors · mixing bowl · cutting board · knife · large pot with lid

The method

Step by step

1
Prepare the artichokes by cutting off the stems so they can stand upright. Slice about 2-3 cm off the top.
About 10 min
Cook’s note: Use a serrated bread knife for easier cutting through the tough artichoke top.
2
Using kitchen scissors, trim the sharp, pointy tips off the outer leaves.
About 5 min
3
Gently spread the leaves apart and rinse the artichokes thoroughly under cold running water. Turn them upside down to drain completely.
About 5 min
4
In a medium bowl, combine the breadcrumbs, grated parmesan, chopped parsley, minced garlic, minced onion, salt, and pepper.
About 3 min
5
Carefully stuff the breadcrumb mixture between the leaves of each artichoke, filling them as much as possible.
About 7 min
Cook’s note: Start from the outside leaves and work your way in. A small spoon can be helpful.
6
Arrange the stuffed artichokes snugly in a single layer inside a large, deep pot with a lid.
About 1 min
7
Pour water into the pot until it comes about halfway up the sides of the artichokes.
About 1 min
Cook’s note: Be careful not to pour water directly over the stuffing.
8
Drizzle the vegetable oil evenly over the tops of the stuffed artichokes.
About 1 min
9
Bring the water to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
About 7 min
10
Cover the pot and let the artichokes simmer for about 1 hour, or until tender.
About 50 min
Cook’s note: Check the water level occasionally and add more hot water if it gets too low.
11
Test for doneness by pulling an outer leaf; it should come off easily. The heart should be tender when pierced with a fork.
12
Carefully remove the artichokes from the pot and serve warm.

Per serving

Nutrition

74%Score

Calories: 514.7kcal
Protein: 23.5g
Carbs: 66.1g
Fat: 21.9g
Fibre: 21.1g
Sugar: 6.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a covered pot with a splash of water or in the microwave until warmed through.