Stewed stuffed artichokes are one of those recipes that never miss at my home when the season arrives.
This is a simple artichoke recipe, wholesome, made with humble pantry ingredients that enhance the flavor of this fantastic vegetable.
Soft and delicate, they melt in your mouth, and stuffed, in my opinion, they are at their best. The aroma of garlic combined with fresh parsley and Parmesan creates a savory filling that seeps between the leaves, making every bite rich and satisfying.
To achieve a perfect result, my advice is always the same: choose fresh artichokes. They should be firm, compact, with tightly closed leaves and bright color. If you don’t know where to start with cleaning and preparation, by clicking HERE you can find a guide: learning how to clean them well is the first step for a truly successful recipe.
You can prepare stuffed artichokes in advance; they always make a great impression, are nutritious and light, and are in season.
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- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for stewed stuffed artichokes
- 6 artichokes
- 1 1/4 cups bread crumbs
- 1 clove garlic
- 2 tbsp chopped parsley
- 1/2 cup grated Parmesan
- 4 tbsp extra virgin olive oil
- 2 cups vegetable broth
- to taste fine salt
- 1 lemon
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Pot
- Parchment paper
- 1 Chopper
Steps for stewed stuffed artichokes
To prepare the delicious stewed stuffed artichokes, start with the cleaning instructions you can find HERE. Once cleaned, gently open the center of each artichoke and immerse it in a bowl full of water with the juice of one lemon — this will prevent oxidation.
Mix everything well so that all the ingredients are combined.
Drain the artichokes and open them well in the center. Stuff them generously, pressing and compacting with your hands so the filling doesn’t come out during cooking.
Brush a nonstick pot (8 in), with the extra virgin olive oil and brown them for 5 minutes over medium-low heat without a lid. Also add the stems — nothing goes to waste.
Then pour in the vegetable broth,
Cover with parchment paper. The paper retains steam, keeps the moisture in and prevents the top from drying out or darkening too much. It also helps keep the artichokes upright and in place. Cover and cook over low heat for 25-30 minutes or until they become tender but not falling apart. Cooking time may vary slightly depending on the size of the artichokes.
When cooking is finished, let them rest for a few minutes. Plate and serve warm — enjoy! From Barbara.
Storage for stewed stuffed artichokes
Stuffed artichokes keep in the fridge for two to three days in an airtight container. Before serving, warm them a few minutes in a pan with a splash of vegetable broth or water.
You can freeze them by wrapping each individually in plastic film and then placing them in a freezer bag; they will last up to about 2 months. When ready to eat, reheat them in a pot with a little water, in the oven covered with parchment paper or foil to prevent drying, or in the microwave at low power.
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