Stuffed Artichokes (Carciofi Ripieni)
These stuffed artichokes (carciofi ripieni) are best made at the start of the artichoke season when leaves and stems are tender so that you can eat the leaves more easily. The sheer joy of peeling back each layer of leaves, pulling them between your teeth and finding the mother load of stuffing as you go is the epitome of gleeful nostalgia for me.
Ingredients 9
4 artichokes
1⁄2 lemon, juiced
3 cups homemade breadcrumbs, using stale bread
2 cups romano cheese, grated
1 bunch continental parsley, finely chopped
3 cloves garlic, 2 crushed and 1 whole
2 eggs
salt and pepper, to taste
1 tbsp olive oil
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Method 6
To prepare the , first remove the stalk from the base of the artichokes so that they sit flat and then remove a few rows of the outer leaves. Cut the tops off the artichokes so that the tips of all the leaves have been cut out and so you can see the layers of leaves when looking top down. Gently and carefully wiggle the tops of the leaves open so that you can make room for the stuffing to be pushed between them.
Place the prepared in a large bowl of water with the juice of half a and pop a plate on top to keep the artichokes submerged. This will keep the artichokes moist and prevent them from discolouring while you prepare the stuffing, the acid will also start softening the leaves.
For the stuffing, you will need to have roughly 3 cups of breadcrumbs. Place your in a large bowl and add the , , crushed , salt and pepper and one . You want the egg to only just bring the stuffing together as it shouldn’t be too wet. Should your ingredients not come together with one egg, add another.
Remove an from the water and shake the water loose. Take small handfuls of the stuffing and push into the centre of the artichoke and between the leaves. The more stuffing you have in each artichoke, the tastier it will be. For me, the best bit about eating it is finding little pieces of stuffing between the outer leaves as you work your way to the heart. Stuff all remaining artichokes.
Place your in a large casserole dish with one inch of water covering the bottom, a tablespoon of and the final cut in half. If you have any remaining stuffing roll it into small balls and add them to the casserole.
Put the casserole on the stove on a high heat and bring the water to the boil. Reduce heat, cover and simmer for 30 – 40 minutes until the water has evaporated from the pot then serve.
Amanda Michetti's tips
When you eat the artichokes you will find the leaves soften as you eat through the artichoke. For the outer leaves you run them through your teeth and discard the remains, about two rows in you’ll be able to eat them in their entirety.
