Carciofi Ripieni

(Stuffed  Artichokes)


12-15 Small Artichokes
4 Cloves Garlic - chopped
1/2 Cup Parsley - chopped
1/2 Cup Cheese - Parmesan
1/2 Cup Prosciutto - chopped finely
1/2 Cup Bread crumbs - coarse
1/4 Cup Olive oil - Extra Virgin
1/2 Cup Lemon juice


Choose artichokes with a 2-3 inch stem if possible. Remove all of the tough outer leaves, and cut in half.  Cut off about 1/2 of an inch from the tip of the artichoke. (The objective is to remove the tough inedible parts.)   Make a small indentation for the stuffing by cutting a small pocket where the choke is located. In many small artichokes, there is no actual choke developed, so the cut will remove a small area where the choke would have been.  Put the cleaned and dressed artichokes in to a lemon juice-water bath to keep them from becoming brown.

Preheat the oven to 350 F.

Mix all of the other ingredients together, and add 1/2 cup of water. Let sit for 10 minutes.   The mixture should be moist, but not wet.  If too wet add a few teaspoons of bread crumbs, and if too dry add a little water.

Stuff each artichoke with the mixture, and place it in an oven proof casserole to which olive oil has been added. .  Do not be concerned if the stuffing falls into the casserole, as the stuffing is just as good baked  along with  the artichokes.  When all the artichokes are stuffed, sprinkle olive oil over the top of them, and place in  the oven.

Bake for 20-25 minutes, baste once with a little oil after about 10 minutes, and then cook another 10-15 minutes, or until the artichokes are tender.

Alternatively, these stuffed artichokes may be cooked on the stovetop.  Place them in a stovetop pan or casserole, add olive oil and a 1/4 cup of water, and a 1/4 cup of white wine.   Bring to a boil over medium low heat, then cover.  Cook over low heat for 35-45 minutes, or until the artichokes are tender.  Check  from time to time to assure that the artichokes are not sticking because the water has evaporated.  Just prior to serving remove the cover, turn the heat to high, and boil off the liquid.

Serve warm as an appetizer.  These artichokes also make a nice a light meal, especially if accompanied by a good Italian bread.

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Last edited: 01/29/02 01:10:03 PM