Cooking · Eating

Carciofi ripieni – Stuffed Artichokes

Welcome back to my little corner of the internet!

Today I want to share a recipe I have recently discovered and loved! Artichoke season is finally back on the menu and they are one of my favourite veggies. Unfortunately, I am used to sticking to the same handful of recipes.  So, whenever I find or see a new recipe, I’m all in for it.



8 artichokes

100 ml vegetable broth

Extra Virgin Olive Oil

300 g minced meat

1 egg

50 g Breadcrumbs

50 g Parmigiano Reggiano, grated

1 clove of garlic




Parmigiano Reggiano

Extra Virgin Olive Oil


1 Lemon

Start by preparing the artichokes. Wash them, remove the outer leaves and chop off the hard tips. Place in a bowl with cold lemony water while you proceed. This will prevent the artichokes from turning dark.

In a bowl, mix the minced meat, the egg, the grated Parmigiano, the breadcrumbs, thyme, salt and pepper.

Now boil the artichokes for about 10 minutes. Remove from the heat and let cool down.


Preheat the oven at 180ºC (356ºF). Place the artichokes upright in an oven dish. Now, open the centre of the artichokes by pushing the leaves apart. By using a spoon, scoop some of the meat mixture into every artichoke.

Pour the broth into the oven dish, add some olive oil. Sprinkle the artichokes with breadcrumbs and cheese and a drizzle of olive oil. Bake in the oven for about 25 minutes.

Serve immediately and enjoy!




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