Stuffed artichokes are a dish rich in flavors, ideal for those seeking a light yet tasty preparation.
Artichoke season is here, and I must say that it’s a vegetable that pairs well with almost anything. Their unique taste has the power to make every recipe truly delicious.
Raw, cooked, with pasta, fish, meat, as a side dish—there’s no limit. However, my favorite is definitely stuffed, as this recipe truly enhances the artichoke’s flavor, keeping it soft, moist, and very tasty. Perfect for vegetarians too.
Artichokes also have numerous properties; they are antioxidant, diuretic, and detoxifying.
Additionally, they reduce bad cholesterol levels.
These artichokes come directly from my dad’s garden. As you know, I prefer using organic and locally sourced vegetables. As mentioned in other recipes, I always recommend looking for markets with home-grown produce.
Stuffed artichokes can be served as an appetizer or as a main course, and they’re perfect for a light yet substantial meal, with a mix of textures that make every bite a delightful experience.
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- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 4 artichokes
- 1 potato
- 1/2 zucchini
- 1 egg
- 1 oz Parmesan cheese
- 1 3/4 cups vegetable broth
- to taste salt
- to taste extra virgin olive oil
- 1 lemon
- 4 2 cups water
Tools
- 1 Knife
- 2 Small Pots
- 1 Potato Masher
- 1 Pan
- 1 Spoon
- 1 Bowl
Steps
To prepare the stuffed artichokes, first remove the stem and the tougher outer leaves, then cut the top off. See photo 1.
Take a bowl and add water with the juice of a lemon, and soak them for a few minutes to prevent them from darkening.
Meanwhile, start removing the inner thorns with a knife, being careful to keep the artichoke intact. Once the thorns are removed, cut the inside into small pieces and sauté them in a pan with a bit of extra virgin olive oil until cooked.
Next, boil some water in a small pot and cook the potato and zucchini. Once cooked, mash them with the potato masher.
In a bowl, combine the vegetables with the eggs, grated Parmesan, and salt, and mix.
Now it’s time to stuff our artichokes, using a spoon. Make sure to press the filling well into the artichokes.
Place them in an oiled pot, ensuring they remain upright and do not fall over. The secret is to use a pot where they fit snugly.
Cook them on low heat for about half an hour, gradually sprinkling the top with vegetable broth.
Finish cooking in an electric oven for another half hour.
Serve warm and … enjoy!
Storage and Notes
They keep well in the fridge and should always be reheated before serving.
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