Delicious and tasty Roman style stuffed artichokes. The recipe I want to share with you today features artichokes, a typical vegetable of this season that I love preparing with various recipes. Today, I’m telling you about a stuffed artichoke recipe that’s different from the one I usually make. A typical Roman recipe that doesn’t use the classic bread crumbs filling as my mother taught me. A filling of breadcrumbs and plenty of aromatic herbs like parsley, mint, and marjoram for a special taste and aroma. I preferred to first blanch the artichokes for a few minutes in water to then achieve perfectly cooked very tender artichokes. Ideally, you would use Roman variety artichokes, but since I couldn’t find them, I settled for four large, firm artichokes I found at the supermarket. The artichoke is a vegetable rich in water and low in calories, only 22 kcal for 100 g. It contains a large amount of fiber, potassium, antioxidants, and vitamins, especially vitamin K important for bone health. I also recommend not to miss the recipe for Tagliatelle with artichokes and the recipe for Rustic artichoke tart. Let’s run to the kitchen and prepare the Roman style artichokes together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 149.70 (Kcal)
- Carbohydrates 19.67 (g) of which sugars 1.67 (g)
- Proteins 7.22 (g)
- Fat 5.62 (g) of which saturated 2.04 (g)of which unsaturated 1.35 (g)
- Fibers 6.40 (g)
- Sodium 331.04 (mg)
Indicative values for a portion of 5 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 Roman Style Stuffed Artichokes
- 4 artichokes
- 2.1 oz breadcrumbs
- 1.4 oz grated parmesan cheese
- 1 bunch parsley
- 2 sprigs mint
- 2 sprigs marjoram
- 4 fillets anchovies in oil
- 2 cloves garlic
- 1/4 cup white wine
- to taste salt
- to taste extra virgin olive oil
How to prepare Roman Style Stuffed Artichokes
First, clean the artichokes. Remove most of the stem, outer leaves, and tips. As you clean them, to prevent them from turning dark, place them in a bowl of water with the juice of half a lemon or 2-3 tablespoons of vinegar.
I clean the outer part of the stem and cook it together with the artichokes. Drain the artichokes and plunge them into boiling water. Let them cook for 6-7 minutes. Remove them and let them drain upside down on a towel.
Prepare the filling. Chop the parsley, mint, marjoram, anchovy fillets, and a garlic clove. Add a pinch of salt, grated parmesan cheese, and breadcrumbs.
Gently open the center of the artichokes with your hands to create a cavity to fill with the stuffing. Salt the inside of the artichokes. Divide the filling among the artichokes, pressing it in with a spoon to compact it.
Pour 3-4 tablespoons of extra virgin olive oil into a saucepan. Place the stuffed artichokes inside with the stem facing up. Add a garlic clove and the artichoke stems. Let them sauté for 2 minutes, then pour half a cup of white wine and one cup of water to the side.
Cover the saucepan and let the artichokes cook for 35-40 minutes on low heat. If the cooking liquid dries up too much, add some ladles of water. Test if the artichokes are done by poking them with a fork; they should be very tender. Serve the Stuffed Artichokes with their cooking liquid.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If any artichokes are left over, store them in a container in the fridge. You can simply heat them up for a few minutes in a saucepan or in the microwave.
For the aromatic herbs, you can use your preferred ones, although parsley and mint are essential for the typical flavor of the dish.
Don’t miss the recipe for Stuffed Artichokes with Peas
Your Questions
Can I omit the anchovies from the filling?
Yes, you can simply omit them or replace them with 2 tablespoons of capers.
