Carciofi Ripieni – Stuffed Artichokes

Author Carrie Hill


  • 2 ea Medium Artichokes
  • 1 ea Lemon
  • 1/2 Cup Shredded or Grated Parmesano Regiano
  • 1/4 Cup Bread Crumbs
  • 3 Tbsp olive oil
  • 1 ea clove garlic
  • 2 Tbsp Chopped Fresh Parsley or 1 Tbsp Dried


  1. Trim the very tip of your stem and peel the tough outer layer from the stem and take the really tough outer layer of lower leaves off the artichokes
  2. Rub the cut parts with lemon and place in a pan with about 2" of boiling water, throw the rest of the lemon in and a couple pinches of salt
  3. Steam the Artichokes until you can pull an inner leaf out without too much tugging - remove and run under cold water
  4. Drain well and cut into quarters and dig out the center thistle with a spoon
  5. While your artichokes are steaming, combine the rest of the ingredients in a bowl and mix well. You may need to add a tad more or less olive oil, you want the mixture to stick together slightly
  6. Once you've removed the chokes from the artichokes - start stuffing the mixture between the leaves and in the hollow "middle" where the choke was
  7. Place on a double sheet of heavy duty aluminum foil and put on a hot grill, leave until cheese is melty and remove
  8. Cool and eat - can be served at room temperature as an antipasti or warm or hot as a side dish.