Baked Stuffed Artichokes are a beloved main course in Italian cuisine. Simple, tasty, and versatile, they can be stuffed with meat, bread, and cheese. The only downside is the thorns, but with a little patience, care, and a pair of gloves (which will also help keep your fingers from darkening), it can be done.
Recipe from 01/13/2017 updated
Other recipes with artichokes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Steam, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 478.38 (Kcal)
- Carbohydrates 50.46 (g) of which sugars 4.31 (g)
- Proteins 25.55 (g)
- Fat 22.63 (g) of which saturated 9.21 (g)of which unsaturated 7.19 (g)
- Fibers 17.93 (g)
- Sodium 1,156.00 (mg)
Indicative values for a portion of 400 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
- 6 artichokes
- 1 egg (medium)
- 1.8 oz fresh breadcrumbs
- 0.18 oz parsley
- 1 pinch thyme
- 1 clove garlic
- 1.8 oz mortadella
- 3.5 oz ricotta
- 1.8 oz Parmigiano Reggiano DOP
- 0.11 oz fine salt
- 2 ladles vegetable broth
- 1.35 tbsp extra virgin olive oil
- 1 lemon (juice to soak the artichokes)
Tools
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- Pressure Cooker
- Blender
- Peeler
- Cutting Board
- Bowl
- Baking Dish
- Melon Baller
Steps
Clean the artichokes by removing the tougher outer leaves, cutting the tips about halfway, and trimming the stem (3 inches) so that the artichokes can stand upright. Do not discard the stem, as it will be peeled and cooked with the rest. Use a melon baller to remove the central choke and, as you clean them, keep them soaking in a bowl of cold water and lemon juice to prevent oxidation.
Once cleaned, place the artichokes on the steamer basket of the pressure cooker and steam them for 8 minutes from the start of the whistle. Meanwhile, prepare the filling by placing the breadcrumb, parsley, thyme, garlic (core removed), mortadella, parmesan cheese, and salt in a blender and chopping them. Pour the mixture into a bowl, add the ricotta, egg, and chopped stems, and mix.
Stuff the artichokes by gently spreading the leaves and adding plenty of filling, which should be soft. Preheat the oven to 390°F. Place the stuffed artichokes in a casserole dish that can hold them tightly together without falling over. Sprinkle them with some parmesan and pour hot broth at the bottom. Drizzle with a little olive oil and bake. Cook for 30-40 minutes, making sure the surface doesn’t dry out. If needed, pour a few tablespoons of broth on top and cover the surface with aluminum foil until cooking is complete.
