STUFFED ARTICHOKES with MEAT

STUFFED ARTICHOKES with MEAT
The artichoke is at this time the undisputed protagonist of many recipes from north to south of Italy. Among the many, stuffed artichokes exist in different variants: Roman-style with spices and breadcrumbs, Sicilian-style with anchovies, and I could go on.
Despite my family’s staple being meatless stuffed artichokes prepared with my grandmother Margherita’s legendary recipe (for that recipe click here STUFFED ARTICHOKES without meat), the one I propose today uses a meat filling.
An easy recipe, made with simple ingredients, which requires the artichokes to be blanched and then stuffed before baking, allowing you to obtain an incredibly tasty dish suitable as either an appetizer or a main course.
For this preparation it is ideal to choose the ‘mammola’ artichoke, rounded in shape, suitable for holding the filling, with few if any thorns and with very meaty leaves.
At the end of the recipe you will find some variants: pan-cooking, meatless stuffed artichokes with only vegetables, or cooked in sauce.
Try them and you’ll see you won’t only amaze your guests but they’ll even be appreciated by children.
STUFFED ARTICHOKES with MEAT

Difficulty: Very easy
Cost: Medium
Preparation time: 40 Minutes
Cooking time: 40 Minutes
Portions: 4 persone
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: Easter

385.52 Kcal

calories per serving

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Energy 385.52 (Kcal)
Carbohydrates 38.47 (g) of which sugars 3.08 (g)
Proteins 31.04 (g)
Fat 14.43 (g) of which saturated 5.79 (g)of which unsaturated 3.88 (g)
Fibers 12.30 (g)
Sodium 1,621.72 (mg)

Indicative values for a portion of 125 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

WHAT YOU NEED TO MAKE STUFFED ARTICHOKES

8 artichokes
11 oz ground beef (ground)
1 egg (whole)
1/2 cup breadcrumbs
1/2 cup vegetable broth
1/2 cup Parmigiano Reggiano PDO (grated)
1 clove garlic
1 bunch parsley
to taste thyme (fresh)
to taste salt
to taste black pepper (ground)
Half lemon (to prevent the artichokes from darkening)
1 tbsp extra virgin olive oil
1.5 tbsp breadcrumbs
2 tbsp Parmigiano Reggiano PDO (grated)

Tools

Measuring cup
Bowl
Pot
Baking dish

HOW TO MAKE STUFFED ARTICHOKES

First of all, remove the outer leaves, which are the toughest, trim the stem and the spiny tips of the artichoke leaves. As you prepare them, place the cleaned artichokes in a bowl with cold water and lemon juice to prevent them from darkening. Since the artichokes must be stuffed, they should not be cut into wedges, so the only way to remove the internal ‘choke’ is to try to open the leaves as wide as possible and scoop out with a teaspoon creating a ‘hole’ inside, which will then be filled with the stuffing.
Place the ground meat in a bowl together with the grated cheese, the egg, the chopped parsley, the garlic and the thyme, season with salt and pepper and mix everything. Finally add the breadcrumbs and finish mixing well.
Boil the artichokes in a pot of salted water for at least 10 minutes, then drain and set aside to cool. Once they are warm, begin stuffing them by placing about 2/3 teaspoon of filling into each artichoke, until the mixture is used up.
Place the stuffed artichokes in a lightly oiled baking dish and pour the vegetable broth over them. Sprinkle breadcrumbs over the surface and drizzle with a little oil. Bake in a convection oven at 320°F for about 15-20 minutes, finishing with 5 minutes under the broiler so that a light crust forms on the surface. Remove from the oven and serve warm.

VARIATIONS

MEATLESS STUFFED ARTICHOKES

If you would like to prepare the artichokes without meat you can follow the recipe handed down by my grandmother which you can find here STUFFED ARTICHOKES without meat or more simply mix 1/2 cup (about 50 g) of grated Parmigiano with 1 egg, chopped parsley and garlic, a few marjoram leaves and 2 cups (about 200 g) of bread crumbs soaked in milk and then squeezed.

STUFFED ARTICHOKES IN A PAN

If you don’t feel like turning on the oven after stuffing the artichokes, place them upside down in a skillet where you have heated 2 tablespoons of oil. Pour into the pan 2 ladles of vegetable broth and cook covered for about 30 minutes.

ARTICHOKES IN TOMATO SAUCE

For an even more indulgent recipe, sauté an onion in 1 tablespoon of oil until golden, then add a can of crushed tomatoes. Season with salt and pepper and let it cook over low heat for about 10 minutes. When the sauce is ready, place the stuffed artichokes in the same pan, cover with a lid and continue cooking for another 30 minutes over low heat.

STORAGE

You can store the stuffed artichokes for up to 2 days in the refrigerator covered with plastic wrap or in an airtight container. You can freeze them either cooked or raw, only if you have used fresh, unfrozen ingredients.

TIPS

If you want a stronger flavor you can replace Parmigiano Reggiano with pecorino.

In this case do not salt the artichokes during cooking; if once done they seem undersalted to your taste you can always add more at the end.

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