Cooking and travel blog by Gerlinde de Broekert

Stuffed Artichokes (Carciofi Ripieni)

4/9/2014

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.

review recipe

23 Comments

Deb link

4/10/2014 01:14:17 am

Artichokes are such a tasty central coast treat! I adore the paring of mint and pistachios on this scrumptious spring recipe!

Gerlinde

4/10/2014 04:20:23 am

I really like this recipe. I made it years ago and I'm glad I retrieved it from my folder.

Grannymar link

4/13/2014 11:02:54 pm

I love the sound of this one, shared it on Facebook.

4/14/2014 12:22:18 am

It tastes as good as it sounds. I just bought some marinated artichokes from the Greek stand at the farmer's market at my moms and they were delicious also.

Jamaal Baxter

4/20/2014 05:50:38 am

OMG!!! This is great, I'm so excited!!!!!

4/20/2014 06:09:08 am

You can buy marinated artichokes at the Saturday Farmers Market in Northeim. I had some the other day and they were not bad.

Marylin Warner link

5/18/2014 02:00:59 am

Thank you for this wonderful new way (for me) to fix artichokes. I'm embarrassed to admit that my experiences with artichokes involve the steamed versions, occasional fresh pieces dipped in Ranch dressing :( or cooked in vegetable dishes and casseroles. So I appreciate your recipe and explanations!

5/18/2014 05:42:32 am

There is nothing wrong with just steaming them. I have ben known to dip the leaves in mayonnaise. A real good dip is olive oil mixed with balsams vinegar, yummy.

Pamela link

5/23/2014 11:12:13 am

Oh, yum! Lucky you, living in Santa Cruz. I live in the SF bay area and could eat an artichoke a day and be a happy woman. That recipe is going to make me want to eat them twice a day now! :-)

sunnycovechef.com@gmail.com

5/23/2014 12:24:43 pm

What I like about this recipe is that the artichokes are first cooked and then baked in broth and butter which makes the edible parts melt in your mouth. It is a meal by itself. Thanks for visiting my blog.

Teresa Blackburn link

5/29/2014 05:51:21 am

Oooh I am jealous of your access to fresh picked avocados. I eat an avocado almost every day on salads or just as is with lemon juice for lunch. I adore them. Your recipe is very elegant and easy...which is th best way to cook. Thanks for sharing and for stopping by my blog.

Jacqueline

6/10/2014 12:29:12 am

A quicker way to cook artichokes is in the microwave. Trim the artichokes as you normally would, then rinse well and invert on a plate. Cover with plastic wrap and microwave on high. Let sit for 5-10 minutes. In my microwave, I cook two medium size artichokes for 7.5 minutes. It is very important to leave the rinse water on; artichokes are woody and don't have enough of their own water to cook without burning.

6/10/2014 03:36:41 am

Thanks Jacqueline, I'll try that the next time I have artichokes.

Edyta @ Innocent Delight link

6/29/2014 01:50:01 am

I love artichokes and will definitely try your recipe:)

6/29/2014 02:19:49 am

Let me know how they turned out.

Donna Horne

8/13/2014 04:08:17 am

What's the best way to remove the hairy part after cooking? It's not at all clear how it's done for this recipe and still have the artichoke remain so beautifully intact!

8/13/2014 10:45:42 pm

It's a little tricky to remove the hairy part. I use mostly my fingers by gentle pulling the inner leaves . Once they are removed I use a spoon or sharp little knife to cut out the hairy part. By doing you will cut or scrap a thin layer of the meaty center. Good luck and let me know how it turned out.

Diane

8/27/2014 11:00:36 am

I love the way Gerlinde always has a wonderful display of hors d' ouvres on her counter as a gateway to stimulate the palate before the real eating begins. Her artichokes are divine and I quickly eat the tasty stuffing inside, to revel the heart, which I do share with others!

8/27/2014 03:40:50 pm

Thank you Diane

Penelope

9/28/2014 08:23:34 am

No Measuring Up

Now I make time
to peel potatoes, wash lettuce,
and boil beets, to scrub floors,
clean sinks, and empty trash.
Absorbed in the everyday,
I find time to unbind, unwind,
to invite whole body, mind,
breath, thought, and wild impulse
to join, to wallow in the task.

No time lost thinking
that somewhere else is better.
No time lost imagining
getting more elsewhere.
No way to tell this moment
does not measure up.

Hand me the spatula:
now is the time to taste what is.

- Ed Brown

9/28/2014 08:26:19 am

Hi Gerlinde,
I just posted a poem by Ed Brown because it reminds me of you and how much you inspire me to be present and take time with enjoying the ordinary mind of cooking. Have you seen his movie, How to Cook Your Life? (Just ordered it and would love to watch it with you...) with love, Penelope

9/28/2014 03:07:46 pm

I love to watch that movie with you

9/28/2014 03:08:49 pm

Thank you for this beautiful poem Penny

Stuffed Artichokes (Carciofi Ripieni)

O Solo Fantastico

Leave a Reply.

Categories

Archives

Blogroll: