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Stuffed artichokes

You are here: Home1 / Recipe2 / antipasti3 / Stuffed artichokes

Stuffed artichokes

Carciofi ripieni alla Mafalda

To me stuffed artichokes has been something ‘au gratin’ in the oven, until Mafalda taught me how to make them in a saucepan.

Admittedly I’ve never met Mafalda except in Elizabeth David’s classic ‘Italian Food’, where the good lady does not get more than a cursory mention. Still, I was delighted to come across the recipe at a time with great bunches of artichokes and a very basic two burner stove. As it turned out these remedies and a few extra ingredients were all that was needed to make these absolutely marvelous stuffed artichokes and enjoy them as a substantial antipasto.

Ingredients

8 artichokes
3 tbsp bread crumbs
4 anchovies
1 tbsp capers
2 cloves of garlic
Fresh mint
Juice of ½ lemon
1 glass of white wine
Olive oil, salt and pepper

Preparation

Prepare the artichokes by removing the tough outer leaves until you reach the tender pale yellow ones.
Cut off the stem and the top.
Use a tea spoon to scoop out and discard the beardy fibres hidden in the centre.
Place the trimmed artichokes in cold water with a drop of lemon juice until you are ready to fill them.
Peel the two cloves of garlic and chop them finely with capers, mint and anchovies.
Mix the garlic, anchovy and capers with white bread crumbs.
Stuff each artichoke heart with a spoonful of the bread crumb filling
Heat up the olive oil in a saucepan and place the artichokes in the hot oil.
Let the vegetables fry for a few minutes.
Add a glass of white wine and turn down the heat.
Cover the saucepan with a lid and leave the stuffed artichokes to simmer for 20-30 minutes until they are tender.
Serve the stuffed artichokes hot or cold as antipasti starters or as a side dish with some kind of meat.

Alternatives to stuffed artichokes

Artichoke salad with peas and beans

Preserve artichokes

Easy artichoke cream recipe

Stuffed artichokes
5 replies
  1. Maria
    Maria says:
    November 28, 2013 at 1:43 am

    Stuffed with capers, mint and anchovies? Oh Wow! :-D

    Reply
    • admin
      admin says:
      December 1, 2013 at 1:30 pm

      Yes, sounds good, doesn’t it?

      Reply
  2. Ellen Christian
    Ellen Christian says:
    November 30, 2013 at 1:39 pm

    I don’t think I’ve ever had a stuffed artichoke. Now I need to try!

    Reply
    • admin
      admin says:
      December 1, 2013 at 1:35 pm

      They are surprisingly good. As long at the leaves are tender to the bite.

      Reply

Trackbacks & Pingbacks

  1. How to make stuffed artichokes | Tripping Sicil... says:
    November 28, 2013 at 1:22 pm

    […] Carciofi ripieni alla Mafalda To me stuffed artichokes has been something ‘au gratin’ in the oven, until Mafalda taught me how to make them a saucepan.  […]

    Reply

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