Carciofi Ripieni is a traditional Sicilian dish featuring stuffed artichokes with cheese, breadcrumbs, garlic, parsley, and olive oil.
Italy is known for its love of artichokes, featuring them in recipes like Carciofi alla Romana (Roman-style artichokes) and Carciofi alla Giudia (Jewish-style fried artichokes).
The Mediterranean region has the perfect climate for growing artichokes, and they have been cultivated there for centuries. Artichokes are a staple because they are nutritious, rich in antioxidants, and versatile. You can grill them, stuff them, marinate them, or add them to stews and salads.
One of Sicily’s specialties is Carciofi Ripieni, stuffed artichokes. With the artichoke season approaching, I thought I’d share this recipe with you.
I’m not Italian, but living in Lausanne, Switzerland, surrounded by Italian neighbors and restaurants, I’ve come to appreciate this dish as a delicacy.
Why you will love this artichoke recipe?
- A classic Sicilian dish that brings a touch of authentic Mediterranean flavor to your table.
- Nutritious artichokes are a delicacy, and this recipe is rich, flavorful, and satisfying.
- A great recipe to enjoy when artichokes are in season.
Stuffed Artichoke Ingredients
to make the most authentic, search for Italian ingredients or fresh seasonal.
Artichokes
Look for larger artichoke heads especially the ones where there are no thorns at the tips of the leaves.
If possible, choose artichokes with stems attached, as they add flavor, and you can trim and cook along with the hearts. However, if only stemless ones are available, they’ll still work well.
As you can see in the ingredient images, I experimented with two different types of artichokes: one smaller, purple variety and one larger, green type. The smaller purple artichokes are delicate but tricky to stuff. On the other hand, the larger green artichokes are easier to fill, and they tend to be juicier as well.
Breadcrumbs
If possible, Select Italian brands, like Mulino Bianco or Paneangeli as they often have the perfect texture and seasoning for Mediterranean dishes. They tend to be finer and crispier, which helps them absorb flavors while maintaining a good crunch.
Or make homemade breadcrumbs from day-old rustic Italian bread like ciabatta or sourdough. Simply dry the bread, then pulse it in a food processor for fresh, flavorful crumbs.
Grated cheese
For a more authentic Sicilian twist, go with Pecorino Romano that has a sharp, tangy flavor and is made from sheep’s milk, It’s a classic choice for many Sicilian dishes. If you prefer a more subtle flavor, Parmigiano Reggiano would be great. It is milder, nuttier, and made from cow’s milk.
Parsley
Fresh flat-leaf parsley is the best choice, but you can also use dried parsley for a similar result.
If you do use dried parsley, you’ll need less, about 2 teaspoons.
Olive Oil
extra virgin olive oil is the right ingredient for this recipe.
How to make carciofi ripieni
First step: Prepare Lemon Water
Start by filling a large bowl with cold water and adding half a lemon juice. Before that, scrape the lemon zest, as you will need it for the filling.
Second step: Prepare the Artichokes
Clean the artichokes by removing the tough outer leaves to expose the more tender inner leaves. Trim about an inch off the top of the artichoke and cut off the stem. Rub the cut surfaces with lemon to prevent browning. Use a spoon to scrape out the choke from the middle of the artichoke and drop it into the lemon water immediately. You can place a plate on top to keep the artichokes submerged. Set aside the stems, peel off the thick outer skin, and place them in the lemon water as well. Remove and drain the artichokes before stuffing.
Third step: Prepare the Stuffing
In a bowl, mix together bread crumbs, grated cheese, lemon zest, crushed garlic cloves, and finely chopped parsley; season with salt and pepper and stir well. Gradually add olive oil until the mixture is moist, adding more if needed.
Fourth step: Stuff the Artichokes
Gently open the leaves of each artichoke. Season with salt and drizzle with olive oil. Stuff the center and between the leaves with the bread crumb mixture.
Fifth step: Assemble in the Pot
Arrange the stuffed artichokes in a large pot. Add water until it reaches just below the artichokes. Salt the water generously and drizzle more olive oil over the tops. Cover the pot and let it simmer for 45 minutes to 1 hour, or until the leaves pull away easily. Transfer the mixture and the juices into a bowl and set aside to cool.
How to serve Carciofi ripieni
Serve them hot, directly from the pot. I like to garnish them with fresh parsley.
As a Main Course—If you plan to serve them as a main course, you may want to fill the spaces between artichokes with diced potatoes when cooking. You can drizzle a little more olive oil over them for extra flavor.
As a Side Dish – Pair the artichokes with grilled meats or pasta dishes to add a Mediterranean touch to your meal.
With Fresh Bread – Serve with a slice of crusty Italian bread to soak up the flavorful juices.
Other Italian recipes you want to try
Variations of Carciofi Ripieni
Replace the breadcrumbs with ground meat, such as beef, pork, or lamb, and make Carciofi Ripieni di Carne. Add herbs like thyme and rosemary for extra flavor.
Add a bit of red pepper flakes or finely chopped chili peppers to the stuffing for a spicy kick. You can also mix in some sun-dried tomatoes for extra depth.
For a unique twist, use cooked rice as the base for the stuffing, mixing it with cheese, herbs, and a little olive oil. This variation is called Carciofi Ripieni di Riso.
Carciofi Ripieni (Italian Stuffed Artichokes)
Equipment
Ingredients
- 4 artichokes large
- 1 cup breadcrumbs
- 2 cloves garlic minced
- ½ cup Pecorino cheese shredded
- 1 handful parsley fresh, flat-leaf, finely choped
- ¼ cup olive oil extra virgin
- 2 lemons for juice and zest
- Salt and pepper to taste
Instructions
- Start by filling a large bowl with cold water and adding half a lemon juice. Before that, scrape the lemon zest, as you will need it for the filling.2 lemons
- Clean the artichokes by removing the tough outer leaves to expose the more tender inner leaves. Trim about an inch off the top of the artichoke and cut off the stem. Rub the cut surfaces with lemon to prevent browning. Use a spoon to scrape out the choke from the middle of the artichoke and drop it into the lemon water immediately. You can place a plate on top to keep the artichokes submerged. Set aside the stems, peel off the thick outer skin, and place them in the lemon water as well. Remove and drain the artichokes before stuffing.4 artichokes
- In a bowl, mix together bread crumbs, grated cheese, lemon zest, crushed garlic cloves, and finely chopped parsley; season with salt and pepper and stir well. Gradually add olive oil until the mixture is moist, adding more if needed.1 cup breadcrumbs, 2 cloves garlic, ½ cup Pecorino cheese, 1 handful parsley, 2 lemons, Salt and pepper, ¼ cup olive oil
- Gently open the leaves of each artichoke. Season with salt and drizzle with olive oil. Stuff the center and between the leaves with the bread crumb mixture.
- Arrange the stuffed artichokes in a large pot. Add water until it reaches just below the artichokes. Salt the water generously and drizzle more olive oil over the tops. Cover the pot and let it simmer for 45 minutes to 1 hour, or until the leaves pull away easily. Transfer the mixture and the juices into a bowl and set aside to cool.
