The MEAT-STUFFED ARTICHOKES WITH POTATOES are a flavorful dish from Roman family cuisine and from many parts of Italy, where this vegetable is prized for its unmistakable taste and versatility. The dish, while very easy to make, turns out to be a perfect main course—rich and balanced—to serve both to your family and to guests who love tradition.
The artichokes, which should be fairly large and tender (for this reason I recommend Roman artichokes, which are excellent from January through the end of April), once prepared will hold inside a delicious filling made of meat, Parmigiano, eggs and breadcrumbs that pairs wonderfully with the vegetable’s sweet flavor. I like to serve the stuffed artichokes with the potatoes cooked together with the dish because they absorb all the aromas and marry beautifully with the flavors, completing the plate. Try them and let me know.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 artichokes
- 5.3 oz ground pork
- 1 egg (medium)
- Half clove garlic
- 3 tbsp Parmigiano Reggiano PDO
- 1 tablespoon breadcrumbs
- to taste parsley
- to taste salt
- to taste black pepper
- 1 lemon
- 1 onion
- as needed extra virgin olive oil
- 14.1 oz potatoes
- 1/4 cup white wine
- to taste salt
- to taste black pepper
Steps
The preparation of MEAT-STUFFED ARTICHOKES WITH POTATOES is really very easy.
Trim the top of the artichokes, about 3/4 inch, and cut away most of the stem. Remove the toughest outer leaves, spread the leaves outward with gentle pressure and, using a teaspoon, remove the choke. Put them in a bowl with cold water and lemon juice so they won’t oxidize.
In a bowl place the ground meat, the finely chopped garlic, the egg, the Parmigiano, the breadcrumbs, the parsley and season with salt and pepper.
Mix everything well.
Drain the artichokes, lightly salt the inside and stuff them with the meat mixture up to the rim. Set aside.
In a large skillet add a drizzle of oil and lightly brown the onion cut into strips and the cleaned artichoke stems coarsely chopped.
Let them cook for 5 minutes, then deglaze with the wine and, once it has evaporated, season with salt.
Add the artichokes, pour in 1 cup of water, cover with a lid and cook over low heat for 20 minutes.
Add the potatoes cut into wedges (not too small), salt them, add a little more water and cook for another 15 minutes or until they are tender but not falling apart.
Once the meat-stuffed artichokes are ready, turn off the heat and let them rest for 5 minutes.
Then plate and enjoy them in all their simple goodness.
