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Whole carciofi ripieni stuffed with garlic parmesan breadcrumbs, braised in a copper pan with lemon and parsley on the side

Tender Carciofi Ripieni with Garlic Breadcrumb Filling

Whole artichokes stuffed with a garlic-parmesan breadcrumb filling and braised in olive oil, white wine and water until the base is fork-tender.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian (Roman)
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Artichokes
  • 4 large globe artichokes (about 300 g each); trimmed
  • 1 lemon , halved; for rubbing cut edges
For the Filling
  • 1 cup fresh breadcrumbs (60 g); from day-old bread
  • 3 garlic cloves minced
  • 1/4 cup fresh parsley (15 g); chopped
  • 1/2 cup grated Parmesan (50 g)
  • 4 anchovy fillets chopped, optional
  • 2 tbsp extra-virgin olive oil for the filling
  • salt and black pepper to taste
For Braising
  • 2 tbsp extra-virgin olive oil drizzled over
  • 1/2 cup dry white wine (120 ml)
  • 1 cup water (240 ml); plus more as needed

Method
 

Prep the Artichokes
  1. Trim the stem flush with the base and snap off the tough outer leaves until you reach the paler, tender ones.
  2. Cut about 1 inch off the top of each artichoke and snip the thorny tip off every remaining leaf with kitchen scissors.
  3. Rub every cut surface with the lemon halves right away to stop browning.
  4. Spread the leaves open gently and scoop out the fuzzy choke from the center with a small spoon, creating a cavity for stuffing. Skip this step on small, young artichokes without a developed choke.
Stuff and Braise
  1. In a bowl, mix breadcrumbs, garlic, parsley, Parmesan, anchovies, 2 tbsp olive oil, salt and pepper until it looks like damp sand.
  2. Pack the filling between the leaves and into the center cavity of each artichoke, pressing gently so it holds.
  3. Stand the stuffed artichokes upright and snug in a wide pot. Drizzle with the remaining 2 tbsp olive oil.
  4. Pour the wine and water around the artichokes, not over the tops, until liquid reaches about a third of the way up the sides.
  5. Cover and simmer over medium-low heat for 35 to 40 minutes, until a knife slides into the base with no resistance. Add more water if the pan runs dry.
  6. Let rest 5 minutes off heat, then serve warm or at room temperature with the pan juices spooned over the top.

Notes

  • Choke removal is optional for baby artichokes under 150 g.
  • Filling amount depends on artichoke size, larger ones take more.
  • Reserve the braising liquid, it thickens slightly and works as a sauce.
  • Don't let the pan run dry, add water in small splashes as needed.