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Carciofi Ripieni
(Braised & Stuffed Artichokes)
(Serves 6)

6 medium artichokes,
juice of ½ a lemon
½ onion, chopped
3 Tbsp. or 45 ml. extra virgin olive oil
1 cup or 250 ml. broth
salt and pepper

Ingredients for stuffing:
halved 6 tbsp. or 90 ml. bread crumbs
2 teaspoons or 30 ml. fresh chopped parsley
2 cloves garlic
1/3 cup/ 5 ml. parmesan, grated
3 tbsp./45 ml. extra virgin olive oil

1. Remove the outer leaves of the artichokes. Cut the tops off about half way down. Slice the artichokes in half length-wise and remove the furry chokes and rub with lemon. Place in cold water with lemon juice.

Method for Stuffing:
2. Combine all stuffing ingredients and mix well.

3. In a skillet, heat the olive oil and sauté the onions. While the onions are sautéing, drain the artichokes and place a teaspoon of stuffing in the centre of each artichoke half and place in the skillet, stuffing side up.

4. Add broth, cover and cook for 35 min. Add salt and pepper and serve hot.

EVOO = Extra Virgin Olive Oil

Chef Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.