Stuffed Artichokes with Sun-Dried Tomatoes and Speck are a versatile meal, they can be served as an appetizer or a light main course.

A very simple recipe to prepare but also tasty and delicious, the artichokes are first cooked in a pan then filled with a soft and flavorful breadcrumb mixture and baked in the oven with melted provola.

I love artichokes and I have many recipes on the blog, these are the first of the season, and I wanted to try this new version which is truly very appetizing!
If you want to try them, you can find the recipe after the photo!

For other recipes visit My easy and tasty artichoke recipes

Difficulty: Very easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 6 pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients for the Stuffed Artichokes with Sun-Dried Tomatoes and Speck

3 Artichokes
2 cloves Garlic
1 teaspoon Tomato Sauce
to taste Olive Oil
to taste Salt
2.1 oz Breadcrumbs
1.1 oz Grana Padano DOP (grated)
2.5 oz Provola
1.1 oz Speck (1 slice)

Tools

Pan
Baking Tray
Oven

Preparation for the Stuffed Artichokes with Sun-Dried Tomatoes and Speck

Start by cleaning the artichokes, cut the stem, remove the hard outer leaves, cut the tips, keep only the heart, the most tender part.
Cut in half and place in lemon water then rinse well.
Pass them in a pan with garlic, oil, tomato, half a glass of plenty of water, parsley, and salt. Cook the artichokes for about 10/15 minutes, adjust as needed, they should remain quite firm.
Meanwhile, prepare the filling: cut the provola and speck into small pieces, do the same with the sun-dried tomatoes, previously soaked and dried.
Take a bowl, add the breadcrumbs, minced garlic, and parsley, salt, sun-dried tomatoes, provola, and speck.
Leave a few pieces aside.
Mix everything well, then add some tablespoons of oil and the artichokes’ cooking water to soften the breadcrumb mix.
Fill each half artichoke with the prepared mixture.
Press well with your hands and then place them in a baking tray, drizzle with oil, and transfer the tray to the oven.
Bake the artichokes in a preheated oven for about 10 minutes, 5 minutes before they are done, add the pieces of provola and speck.
When the artichokes are nicely golden and cheesy, they are ready to be taken out of the oven. Adjust the time depending on your oven’s power if needed.
Plate and serve the artichokes hot… and enjoy your meal!