2 Reviews

This is really a winner! I love stuffed artichokes, but rarely find a recipe where they are done well. This is the exception. The combination of cheese, lemon, and breadcrumbs is just perfect, and generous enough to really fill the choke with yummy filling. I cheated a bit, and sped up the cooking process by putting my choke in the microwave for 4 minutes before stuffing, then baking as directed for 45 minutes. A wonderful dinner, and a recipe I will definitely make again!

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IngridH April 16, 2011

These were fantastic! I didn't want to deal with using a whole artichoke, so I cheated and stuffed canned bottoms instead. Obviously, you need to stuff more of them (I did one can which meant five artichoke bottoms and there was still LOTS of stuffing left over. But the leftover stuffing was great over rice! I also added some anchovies (though soya sauce would be a great addition as well) to the stuffing instead of the pecorino. And I LOVED using both lemon juice and zest. Definitely a winner!

My version: http://omnivorevegetarian.blogspot.com/2012/05/monthly-cooking-adventure-stuffed.html

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The Omnivore May 05, 2012
Carciofi Ripieni (Stuffed Artichokes)