Stuffed Artichokes (Carciofi Ripieni)

O Solo Fantastico

For years, our family has been eating artichokes. They grow here on the foggy Pacific coast in northern California and the farmers will sell them in the markets when they are freshly picked. For me, they have always been a delicacy.

I usually cook them, cut them in half, and clean out all the hairy stuff with a spoon. Then I drizzle my best olive oil and balsamic vinegar over them with a sprinkle of French sea salt and some freshly ground pepper. These make a healthy appetizer for a rich meal and a wonderful snack or lunch the next day. My husband likes to eat his artichoke with mayonnaise.

Bless the Italians for their wonderful food. This recipe is to die for. The Italians like to serve vegetables " al forgo," which means baked in the oven. The artichokes are stuffed with a mixture of breadcrumbs, fresh mint, nuts and olive oil and then baked in a seasoned  broth. I made this recipe twice and the first time I just devoured one after I finished taking my photos. Years ago, I found this recipe in an insert of a German magazine devoted to Italian cooking.

Cooking the artichokes

Removing the hairy center

Ready for stuffing

The stuffing

Ready for baking

Guten Appetit

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Ingredients:

4 large artichokes
1 lemon (sliced)


Stuffing:

1 cup homemade breadcrumbs
½ cup loosely packed mint leaves (finally chopped)
1 clove garlic (finally minced)
1 Tbs. chopped pistachio, pine nuts or sunflower seeds
3 Tbs. olive oil
½ cup vegetable broth or seasoned water
1 Tbs. butter

Directions:
Preheat oven to 400 degrees.

Cut off the stems of the artichokes, so that they can stand upright. Rub the cut ends with a piece of lemon. With a surrogated knife, cut off the upper third of the artichoke. Use scissors to cut off the pointed ends of the leaves. Put a slice of lemon on each artichoke and cook them covered for 30 minutes in salted water. After the artichokes are cooked, drain and cool them by turning them upside-down.

In the meantime, make the stuffing. For this recipe you must use homemade bread crumbs. I usually put my leftover baguette or similar bread in the food processor after I cut off the crust. Grind the bread into small coarse pieces in the food processor and freeze. For the stuffing, mix the breadcrumbs, the finely minced garlic, the  chopped mint leaves, the chopped pistachio nuts, and the olive oil. Season with salt and pepper.

Here comes the only tricky part, removing the hairy stuff of the artichoke. I have a serrated grapefruit spoon that works, but mostly I use my fingers. Put the stuffing into the center hole of the artichoke. Pour the broth or seasoned water into a baking dish and add the artichokes. Put small pieces of butter on top and on the leaves. Cover the baking dish with aluminum foil and bake for 30 minutes at 400 degrees in a preheated oven. Serve the artichokes warm.

Guten Appetit!
Recipe adapted by © sunnycovechef