Stuffed mammole artichokes without meat are a classic of home cooking, especially ideal in spring when artichokes are at their peak. Tender and tasty, they are stuffed with a simple yet aromatic filling made from breadcrumbs, aromatic herbs, garlic, Parmesan and lemon zest, which adds a fresh and delicate note.
The cooking is done first in a pan so the mammole become very soft and well flavored; then, if you wish, you can finish them with a short pass in the oven or in the air fryer to obtain a slightly gratinated surface and even more flavor. The result is a versatile dish, perfect as a hearty side or as a light yet satisfying vegetarian main. If you love artichokes, try this very simple recipe!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 3Pieces
- Cooking methods: Stovetop, Oven
- Seasonality: Winter, Spring
- Energy 93.65 (Kcal)
- Carbohydrates 16.51 (g) of which sugars 1.39 (g)
- Proteins 4.77 (g)
- Fat 1.95 (g) of which saturated 0.47 (g)of which unsaturated 0.51 (g)
- Fibers 5.58 (g)
- Sodium 300.04 (mg)
Indicative values for a portion of 120 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
- 3 mammole artichokes
- 1/3 cup breadcrumbs
- 1 clove garlic
- parsley
- mint (to taste)
- 1 tbsp grated Parmesan
- lemon zest (to taste)
- extra virgin olive oil
- vegetable broth
- salt
Tools
- Pan
- Bowl
- Chopper
- Vegetable corer
Preparation
Clean the mammole artichokes by removing the outer leaves and the tips. If you have the stems, detach them and peel them with a small knife.
Open the artichokes and, using a corer, remove the inner fuzz if present. Put both the artichokes and the stems in a bowl with cold water and the juice of a lemon so they don’t darken (1).
With a small food processor, chop the breadcrumbs with one peeled garlic clove, a bunch of parsley and 2-3 mint leaves.
Transfer to a bowl, add the grated zest of half a lemon, the grated Parmesan, a pinch of salt and a drizzle of olive oil (1).
Drain the mammole well to remove the water and stuff them with the aromatic mixture, not only in the center but also between the outer leaves.
Arrange them in a pan that can hold them upright (2), pour a drizzle of extra virgin olive oil on the bottom and about two fingers of vegetable broth. Add the stems too; they will add more flavor and will become very tender.
Put over the stovetop and cook (covered) for about 25 minutes, or until the artichokes are tender at the base.
At the end, if you want to brown the surface, transfer them to the oven under the broiler, or to the air fryer, at 392°F for 4 minutes.
The stuffed mammole artichokes without meat are ready, tender and flavorful; serve them hot, spooning over some of their cooking juices.
Tips and notes
You can make this recipe with small artichokes as well; you’ll just need to slightly reduce the cooking time.
You can add other aromatic herbs as desired. You can substitute Parmesan with grated pecorino.
FAQ (Questions and Answers)
Can I prepare the dish in advance?
Yes, you can cook them in the pan in advance (even the day before if you like), but I recommend finishing them in the oven just before serving.
