The Tuscan stuffed artichokes are one of my favorite ways to prepare this spring vegetable. It’s a typical dish from the Florence area, and I learned it from my mom, who often made it. It can almost be considered a one-dish meal due to its hearty filling. At the same time, it can be defined as a sustainable and no waste dish because the entire artichoke is used, discarding only the toughest leaves. If you want another taste of Tuscany, you might try a little-known but easy dessert like the Berlingozzo; or take a look at my Instagram profile, where you’ll find many dishes from Dante’s land.
So, shall we try this Tuscan stuffed artichoke? Put on your apron and let’s go!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
- Energy 471.03 (Kcal)
- Carbohydrates 13.40 (g) of which sugars 1.14 (g)
- Proteins 7.43 (g)
- Fat 44.58 (g) of which saturated 14.67 (g)of which unsaturated 22.27 (g)
- Fibers 6.48 (g)
- Sodium 816.74 (mg)
Indicative values for a portion of 180 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
To prepare the Tuscan stuffed artichokes, it’s very important to pay attention to the quality and type of artichokes themselves; they should be quite large and meaty, with few “chokes” inside and without thorns or hard parts. The best type is undoubtedly Roman-style artichokes or “mammole,” which are perfect for stuffing. Generally, when preparing this dish, one considers 1 stuffed artichoke per person. I assure you that’s enough!
- 6 large tender artichokes (like Roman-style artichokes or "mammole")
- 10.5 oz pork cheek (or pancetta or bacon)
- 1 cup parsley
- 2 cloves garlic
- 2 tsp salt
- 2 tsp pepper
- 3 tbsp extra virgin olive oil
- Half glass water
Tools
- 1 Chopper
- 1 Cutting Board
- 1 Knife vegetable knife
- 1 Casserole
- 1 Glass
- 3 Bowls
Steps
Before proceeding with the actual preparation, it’s useful to prepare all the ingredients so you don’t have to do it during the process; therefore, cut the pancetta or pork cheek into chunks and clean the artichokes.
Remove the outer leaves, which are hard and a bit woody, cut the stem (which will be used later), and clean the base preparing them so that they can stand..that is, upright! Once ready, it’s best to place them in a bowl with water and lemon slices to prevent them from browning.
After performing all the preliminary operations, clean the stems thoroughly using a sharp knife, trying to remove all the damaged outer parts. On a cutting board, then cut them into chunks and place them in the chopper.
Add the garlic cloves in pieces to the chopped stems, then the parsley, finishing with salt and pepper (optional, can be omitted if not liked).
Turn on the chopper until the mix of ingredients is well chopped, reaching the consistency seen in the photo.
Place the mix in a small bowl and add the pork cheek. Mix it very well. This will be the tasty filling for the stuffed artichokes!
After removing the artichokes from the water and patting them dry with paper, take one at a time and spread the inner leaves to create a “nest” for the filling. Fill the artichoke well and place it in a casserole where you have previously put some oil. The casserole should not be too large because the artichokes should stand upright and be well-supported by each other.
Once all the artichokes are arranged, sprinkle all the remaining filling in the pot and pour in half a glass of water.
Turn on the heat to medium-low and cover the pot for about twenty minutes. Occasionally check if there is still water. If not, add a bit more.
Continue cooking with the lid on until the artichokes are tender at the base (it’s good to test with a fork). When they are almost ready, remove the lid and increase the heat to dry the artichokes and make the scattered filling crispy in the pot. Generally, it will take about half an hour of cooking, although it largely depends on the artichoke.
Once cooked, place theTuscan stuffed artichokes on the plates, topping with some of the crispy filling and drizzling with the cooking juices.
I recommend considering it a one-dish meal, even though in Tuscany it’s considered a side dish!
Advice
The Tuscan stuffed artichokes can also be made with a vegan variant simply by removing the pork cheek or replacing it with vegan bacon. Besides being a tasty and substantial dish, like all artichoke dishes, it has numerous qualities; indeed, these vegetables are rich in fiber and potassium, phosphorus, calcium, and magnesium and contain cynarin, a substance that can aid digestion by stimulating bile. So what could be better than doing something for your health while not neglecting taste? Have you ever eaten them? Come tell me on Instagram, where there’s also a reel showing the process. I await you!
