Stuffed artichokes

Stuffed artichokes or carciofi ripieni as it’s known in Italian was always a delicacy in our home. We knew special guests were on their way if the artichokes were slowly bubbling away in the large pot on the stovetop. In a first for me, resident-chef Naz Cugliari of Il Forno Restaurant, takes me through the process of making this delicacy. It’s definitely worth the time and effort. I’m just sorry I never helped mum make these in my younger years. Sorry, mum.

Stuffed artichokes | Carciofi ripieni

Ingredients


2 Globe artichokes
375ml Passata (pasta sauce)
375ml water or stock 

Stuffing Ingredients

1 cup dry breadcrumbs
Half cup good quality Parmesan cheese
1 large clove chopped Garlic
2 tablespoons parsley
1 cup chicken mince (optional); can also use veal or pork mince, or no mince at all
1 egg
Salt and pepper

Method

1. Snap off the leaves at the bottom of the artichoke. They’re generally dry and curled.

1. Trim the top of the artichokes so that you have a nice even level at the top.

2. Also trip the stem/ stalk off the base of the artichokes so that they’ll later sit nicely facing ‘upwards’ in the pan.

3. Start from the outside and gently pull the leaves out, working your way around the artichoke. You’re opening up the leaves in order to make space for the stuffing.

The trimmed artichoke before the stuffing has gone in.

Stuffing Method

1. In a bowl, mix together the breadcrumbs, parmesan, garlic, parsley and chicken mince.

2. Once mixed, add the egg, which binds the mixture.

3. Add a generous amount of salt, and some pepper.

4. Use your hands to really mix the ingredients together until they’re nicely combined.

Filling the Artichoke

1. Gently pry open each leaf and put a pinch of the stuffing under each leaf. Do this until you have worked your way into the centre (the heart) of the artichoke.

2. You can also fill the soft ‘heart’ area – the middle of the artichoke – with some stuffing.

3. Cupping the stuffed artichoke in your hands, mould the artichoke into a ball so that the stuffed artichoke is more smooth than rough around the edges.

4. Once the artichokes are filled, place them into a large pot.

5. Pour 375ml of Passata over the artichokes, which are already sitting up in the pot.

6. Pour an equal amount of water or stock over the artichokes. Note: The amount of water added is subject to the size of the artichokes and pot. Don’t hesitate to add more water if need be! The liquid needs to go three quarters of the way up.

7. Place on stovetop and bring to the boil.

8. Once boiled, turn the heat down to a slow simmer and place lid on pot. This can stay on stovetop for 1 hour.

9. To serve, scoop out the artichoke and place on a plate.

Stuffed artichoke | Carciofi ripiena

To eat the artichoke

To eat, peel off one leaf at a time. 

Hold it on the outer edge so that the stuffing is on the upper side. 

Lightly scrap off the stuffing with your teeth as you slide along the leaf.

When you get to the soft heart of the artichoke, you can eat the whole thing!

Enjoy!

Fiona and Naz tucking into the delicious stuffed artichokes (carciofi ripiena).