Stuffed artichokes

Ingredients

• 8artichokes
• Juice of 1lemon
• 250 gbreadcrumbs
• 50 ggrated Parmesan and/or pecorino
• 1 small bunchparsley
• 1peeled garlic clove
• To tasteextra-virgin olive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Trim the artichokes

   Remove the first outer leaves and trim each stem so the artichoke can stand upright in the pan.

2. 2

   Rinse and drain

   Wash the artichokes with water and lemon juice, then turn them upside down to drain.

3. 3

   Mix the filling

   In a bowl, combine the breadcrumbs and grated cheese with the finely chopped parsley and garlic.

4. 4

   Season the mixture

   Add salt and pepper, drizzle in a little oil and mix everything together.

5. 5

   Open the leaves

   Open up the centre of each artichoke, for example by pressing it against the corner of a table so the inner leaves spread apart.

6. 6

   Remove the choke

   Use a teaspoon or small melon baller to remove the central fuzzy choke. Fill the artichokes with the breadcrumb mixture, working it between the leaves.

7. 7

   Arrange in the pan

   Stand the artichokes close together in a pan, then pour water down the side until it reaches halfway up them.

8. 8

   Add oil and salt

   Season the water with a little salt and oil, then drizzle a little more oil over the artichokes.

9. 9

   Cover the pan

   Cover the artichokes with a sheet of baking paper and put a lid on the pan.

10. 10

    Cook until tender

    Cook for at least 40 minutes, or until the outer leaves are tender. Serve the stuffed artichokes warm or cold.

What are stuffed artichokes?

Stuffed artichokes are a traditional Mediterranean preparation, especially familiar in Italian home cooking. The leaves are opened and filled with a seasoned breadcrumb mixture, then the artichokes are cooked in a covered pan.

Here, breadcrumbs give the filling body while grated Parmesan and/or pecorino, parsley and garlic add savoury flavour. Cooking the artichokes upright and close together helps keep the filling in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 13g protein, 59g carbs, 12g fat.

Breadcrumbs provide most of the carbohydrates, while the cheese and olive oil contribute much of the fat; the artichokes add fibre and some carbohydrate. The cheese also supplies most of the protein. To balance the plate, serve one artichoke with a portion of lean protein or extra vegetables.

Choosing the artichokes

Fresh artichokes: Choose firm artichokes with leaves that feel compact rather than limp. Trim away the first outer leaves and cut the stems so each one can stand upright.

Lemon: The lemon juice is used when washing the trimmed artichokes. It also brings a fresh note to the preparation.

Getting the filling right

Breadcrumbs and cheese: Mix these with the chopped parsley and garlic before adding salt, pepper and a drizzle of oil. The oil helps the mixture come together without making it wet.

Seasoning: Parmesan and pecorino vary in saltiness, so taste the mixture before adding much salt. Keep the breadcrumbs in the filling rather than packing them into a dense paste.

Opening and filling the leaves

Spread the centre: Press the artichoke gently against a table corner to open the inner leaves. Handle it firmly but carefully so the leaves spread rather than break off.

Clear the choke: Remove the fuzzy centre with a teaspoon or small melon baller. Work the filling between the leaves so it is distributed throughout the artichoke.

Pan-cooking and doneness

Keep them upright: Arrange the artichokes snugly in the pan so they support one another. Add the water down the side to reach halfway up, rather than pouring it directly over the filling.

Check the leaves: Cook for at least 40 minutes, until the outer leaves are tender. The recipe gives tenderness as the doneness cue, so allow more cooking time if they are still firm.

Serving ideas

As a starter: Serve the artichokes warm or cold, as the recipe suggests. They can also be served as a side dish with a meat main course.

For the table: A simple green salad or other plainly dressed vegetables make an easy accompaniment without competing with the garlicky, cheesy filling.

Recipe notes & tips

• Keep the trimmed stems short enough for the artichokes to stand upright.
• Drain the rinsed artichokes upside down before stuffing them.
• Chop the parsley and garlic finely so they spread evenly through the breadcrumbs.
• Pack the artichokes close together to help them stay upright during cooking.
• Add the water down the side of the pan to avoid washing filling out of the leaves.
• Check the outer leaves for tenderness after the minimum 40 minutes.

Variations

• Use pecorino: Choose it for a sharper, saltier flavour in the filling.
• Use Parmesan: Choose it for a milder, savoury cheese note.
• Add lemon zest: Mix a little finely grated zest into the filling for a brighter citrus aroma.
• Add chilli: Stir a pinch of chilli flakes into the breadcrumbs for gentle heat.
• Use fresh breadcrumbs: Swap them for the same weight of fresh breadcrumbs for a softer-textured filling.

Common mistakes to avoid

• Leaving the choke in: Remove the fuzzy centre with a teaspoon or small melon baller before filling.
• Over-trimming the stems: Cut them only enough for each artichoke to stand upright in the pan.
• Pouring water over the filling: Add it down the side of the pan so the mixture stays in the leaves.
• Spacing them too far apart: Arrange the artichokes snugly so they support one another.
• Stopping too soon: Cook for at least 40 minutes and continue until the outer leaves are tender.

How to store

Refrigerate cooled leftovers in a covered container for up to 3 days. Reheat gently in a covered pan with a splash of water, or serve them cold.

Frequently asked questions