Carciofi Ripieni di Mia Nonna | My Grandmother’s Stuffed Artichokes

Stuffed artichokes, the way my Grandmother made them, is one of my favorites foods. The crispy tops steamed breadcrumb mixture, and the tender artichoke meat on the leaves it the perfect combo. The only way to make these artichokes better is to add a glass of Poggio Grande Tagete! Salute!!

Receipt Date: September 15, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

Large Artichokes, cleaned and trimmed

1 cup Italian Breadcrumbs, see recipe

1/3 cup Pecorino or Violife Plant-Based Parmesan Cheese, grated

1 Lemon, quartered

2 Dried Bay Leaves

2 tablespoons EVOO

Directions

Combine the breadcrumbs and Pecorino cheese together in a bowl. Spread the leaves apart to create space to stuff in the breadcrumb mixture. Use a spoon to distribute the breadcrumbs into all of the crevices of the artichoke. In the meantime, bring a pot of water to a boil. Toss in the lemon wedges and bay leaves and place the artichokes into the pot, I use an artichoke steaming stand, which helps keep them upright. Steam the artichokes until meat is tender, about 1 hour depending on the size of the artichokes. Be sure to keep an eye on the water level, adding additional water as needed. When the artichokes are cooked and tender, heat the EVOO in a saute pan. Fry the tops of the artichokes until golden brown and crispy. Serve immediately.