Stewed stuffed artichokes are a flavorful dish, ideal for those looking for a genuine, light and very appetizing preparation. At my home we all love them.
It’s artichoke season and I must say this vegetable works almost everywhere; their distinct taste has the power to make any recipe really tasty.
Raw, cooked, with pasta, fish, meat, as a side dish — you name it. But my favorites are definitely the stuffed artichokes. In this recipe of stewed artichokes the flavor of this vegetable is really enhanced, remaining soft, moist and very tasty. Also ideal for vegetarians.
In this recipe the artichokes are stuffed without meat, using only vegetables; you’ll rediscover all the goodness nature can offer.
Artichokes have numerous properties: they are antioxidant, diuretic and detoxifying.
They also help reduce levels of bad cholesterol.
These artichokes come straight 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 local markets with their own produce.
Stuffed artichokes can be served as an appetizer or as a main course, and they are perfect for a light yet satisfying meal, with a mix of textures that make every bite delightful.
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: Winter
Ingredients for the stewed stuffed artichokes
Stuffed artichokes recipe
- 4 artichokes
- 1 potato
- 1/2 zucchini
- 1 egg
- 1 oz Parmigiano Reggiano (grated)
- 1 2/3 cups vegetable broth
- to taste salt
- to taste extra virgin olive oil
- 1 lemon
- 4 1/4 2 1/8 cups water
Tools
- 1 Knife
- 2 Small saucepans
- 1 Potato masher
- 1 Frying pan
- 1 Spoon
- 1 Bowl
Steps for the stewed stuffed artichokes
To prepare this recipe for stewed stuffed artichokes, follow the guide on how to choose fresh artichokes by clicking HERE .
LET’S BEGIN with cleaning: remove the stem and the tougher outer leaves, then cut off the top. See photo 1.
Take a basin and put water with the juice of one lemon and immerse the artichokes for a few minutes so they don’t turn dark.
Meanwhile, begin removing the inner thorns using a knife, taking care to keep the artichoke intact. Once the thorns are removed, take out the inner parts in small pieces and sauté them with a little extra virgin olive oil in a pan until cooked.
Then, in a small pot, bring some water to a boil and cook the potato and the zucchini; when cooked, mash them with the potato masher.
In a bowl, combine the mashed vegetables with the egg, grated Parmesan and salt, and mix well.
Now it’s time to stuff the artichokes using a spoon. Press the filling well down into each artichoke, be careful to pack it firmly.
Place them in an oiled pot and arrange them so they remain upright; they must not fall over. The trick is to use a pot where they sit snugly against each other.
Let them cook over low heat for half an hour, gradually spooning vegetable broth over the tops.
Finish cooking in the electric oven for another half hour.
Serve warm and … enjoy!
Storage and notes
They can be stored in the refrigerator and should always be reheated before serving.
They can be stored in the refrigerator and should always be reheated before serving.
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