If you are looking for a simple and tasty recipe to cook artichokes and serve them as a main course different from usual, the stuffed artichokes in a pan are an excellent option. Their stuffing, based on breadcrumbs soaked in milk, chopped bacon, and Parmesan makes them delicious and tempting, while cooking them in a pan avoids the need to blanch the artichokes first – as in the recipe for oven-stuffed artichokes – achieving the same tender artichokes with a tempting crust on the surface. Preparing stuffed artichokes in a pan is quite easy; the only things you need to pay particular attention to are cleaning the artichokes – for which I refer you to this useful tutorial – and cooking, which must be done on low heat with a sufficiently moist base, much like the classic Roman-style artichokes. You can flavor the artichoke filling with the herbs you like best: I used only parsley, but if you like, you can also add mint and oregano.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 515.62 (Kcal)
- Carbohydrates 36.56 (g) of which sugars 3.20 (g)
- Proteins 22.61 (g)
- Fat 33.87 (g) of which saturated 9.34 (g)of which unsaturated 8.11 (g)
- Fibers 11.83 (g)
- Sodium 925.98 (mg)
Indicative values for a portion of 284 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 stuffed artichokes
If you are celiac, besides using gluten-free bread, make sure the bacon also has the words “gluten-free” on the label.
- 4 mammole artichokes
- 2.12 oz bread (only the crumb; for me gluten-free)
- 1.76 oz bacon (thinly sliced)
- 1 egg
- 1.06 oz Parmigiano Reggiano DOP (grated)
- to taste milk
- 2 cloves garlic
- 4 tablespoons extra virgin olive oil
- 1 bunch parsley
- to taste salt
- 1 lemon (to clean the artichokes)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Corer
- 3 Bowls
- 1 Pan non-stick with lid
- 1 Teaspoon
How to Cook Stuffed Artichokes in a Pan
To cook the stuffed artichokes, start by cleaning the artichokes, which is explained in detail in this video tutorial. As you clean them, place them in water and lemon juice to prevent them from darkening. Also clean the stems by removing the outer part and place them in the same bowl. Then proceed to prepare the filling: put the breadcrumbs in a bowl and soak them with a little milk (1).
Finely chop the bacon with a knife (2). Finely chop the parsley as well. Squeeze the breadcrumbs and transfer them to a larger bowl. Then add the chopped parsley and bacon (3).
Mix briefly, then add the Parmesan and the egg (4). I did not add salt to the filling, as bacon and Parmesan are already sufficiently flavorful. Mix with a spoon to combine the ingredients well, obtaining a homogeneous and fairly compact mixture (5). Then take the artichokes and spread the leaves well so they can accommodate the filling (6).
Salt them both inside and on the bottom. Using a teaspoon, distribute the filling both inside the artichokes and on top, compacting it well (7). Pour the oil into the bottom of a pot, add the garlic cloves, and place the artichokes top-side up, trying to keep them upright. You can help by placing the stems at the bottom of the pot (8). Pour a scant glass of water or vegetable broth into the bottom of the pot (9).
Turn on the stove to low heat, cover the pot with a lid (10) and cook the stuffed artichokes for 30 minutes without turning them, checking occasionally that the cooking base does not dry out too much; if necessary, add a little hot water or broth. After 30 minutes, turn the artichokes upside down with the help of two spoons (11) and let them cook covered for another ten minutes, so that the filling forms a light crust (12). Turn off the heat.
Enjoy the stuffed artichokes warm or at room temperature. If serving as a main course, I recommend 2 artichokes per person, while as an appetizer one artichoke is sufficient.
Storage
If there are any leftovers, you can store the stuffed artichokes in the refrigerator for a couple of days.
Tips and Variations
The best variety of artichoke for stuffing is definitely the Romanesco (or Mammola) because it is larger and more tender. However, you can make the same recipe with smaller artichokes, perhaps using 6.
FAQ (Questions and Answers)
What can I use instead of bacon?
You can substitute bacon with an equal weight of cooked ham, speck, or mortadella.
