I Carciofi di Primavera
The grass is greener. You can smell the faint smoke from the countryside where farmers are burning the pruned vines. Song birds are chirping to the canto of primavera. The smell of wisteria is in the air. And when you make your way to the local market, you are sure to find i carciofi displayed like a glorious, edible bouquet. Spring has officially arrived and the artichoke is *the* classic, in-season vegetable this time of year.
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In This Post:
Carciofi Ripieni: How to Make Stuffed Artichokes
A Classic of Rome
Carciofi are also such a classic vegetable in Rome that they are often found on roman menus. One of my favorite restaurants in Rome can be found in the charming and historically rich neighborhood of the Jewish Ghetto. If you find yourself in the Eternal City, and you want to plan an evening at an old world restaurant with rich history, Piperno is a fabulous choice. You won’t find any tvs. The walls are kelley green and the rooms filled with antique, rich furnishings. It’s the perfect place to celebrate.
Piperno can be found in the small piazza of Monte de’ Cenci. In operation since 1936, the restaurant is famous for its cucina romana, classic and simple roman dishes. The wait staff are a part of the overall experience wearing white dinner jackets with pocket squares and offering exceptional service. Anything you order off the menu is sure to leave your tastebuds satisfied. However, Piperno’s true specialty is Carciofi alla Giudia.
Carciofi alla Giudia are artichokes in the Jewish style and an iconic roman dish. These deep fried artichokes are made from carciofi romaneschi, a variety of globe artichokes. Carciofi alla Romana are mouthwatering and delicious as well. They are stuffed with garlic and herbs and cooked in olive oil and water. Then, there are Carciofi Ripieni—artichokes filled with a mixture of meat and herbs and cooked to a softened perfection. It seems that it really doesn’t matter how Italians cook artichokes—each method is fantastic.
Learning to make Stuffed Artichokes
My amica, Ivana, first taught me how to make stuffed artichokes. If I remember correctly, it was a typical Sunday afternoon. After going to church, we went back to her roman apartment where we would finish preparing the enormous pranzo for our families and the other guests.
We trimmed the tips and removed the center of the artichokes. There is a certain art in cutting away the hard bits of the plant and leaving what will become tender enough to eat. While the artichokes soaked in the lemon water, we prepared the filling. The filling is made from a variety of meat, herbs, and spices. I’m sure variations exist based on specific family traditions. My recipe I’m sharing is a simple and classic one.
Once you make the filling, you can start putting it inside each artichoke. It’s almost like stuffing a little purple and green petaled egg. After you have all of the artichokes filled, it’s time to cook them in a water bath on the stove and cook them for an additional few minutes in the oven. They are heavenly!
Carciofi Ripieni are often considered a second course dish. You can easily prepare them for a main dish along with a fennel salad, as they can be quite filling.
How to Prepare i Carciofi Ripieni (Stuffed Artichokes)
Start by boiling a pan of salted water. Meanwhile, you want to remove the outer leaves of the artichoke until you reach the more tender leaves. Cut away the tips and the outer base down towards the stem. Also remove the stems.
You then can use a spoon to remove the heart. The inner part of the artichoke can be sharpe and irritate the skin, so you can also use gloves if you need to.
Once the artichokes are trimmed, you will want to try to gently open up the “flower” to leave room for the meat filling. Place the artichokes in a bowl filled with cold water and the juice from one lemon.
In another bowl, you will mix together the meat, egg, cheese, and herbs. Meanwhile, place the artichokes into salted, boiling water and cook on the stove for about 10–12 minutes. Remove them and let them cool slightly.
Fill each artichoke with a portion of the meat filling and place into an oven safe pan filled with vegetable broth to about halfway up the side of each artichoke. Cook in a 350 F oven for about 25 minutes. For the last 5 minutes, turn the oven to broil and top the artichokes with a sprinkle of cheese.
A Recipe worth Trying
This recipe might seem intimidating if you have never cooked with artichokes before. But trust me, if *I* can do it, so can *you.* It’s a recipe worth trying. For me, I find it so satisfying learning new recipes and new methods of cooking.
I hope you enjoy the recipe and if you enjoy it, please share it. Grazie mille!
Carciofi Ripieni: Stuffed Artichokes
Artichokes filled with a mixture of meat and herbs and cooked to a softened perfection
Ingredients
- 8–10 globe artichokes
- 1 egg
- Salt and pepper
- Vegetable broth
- Bread crumbs
- Parmigiano Reggiano
- Fresh parsley
- Fresh mint
- 1 garlic clove
- 11 oz ground beef
- 3 sprigs of thyme
Instructions
- Bring a pan of salted water to a boil.
- Meanwhile, remove the outer leaves of the artichoke until you reach the more tender leaves.
- Cut away the tips and the outer base down towards the stem and also remove the stems. Use a spoon to remove the heart. The inner part of the artichoke can be sharp and irritate the skin, so you can also use gloves if you need to.
- Once the artichokes are trimmed, you will want to try to gently open up the “flower” to leave room for the meat filling. Place the artichokes in a bowl filled with cold water and the juice from one lemon.
- In another bowl, mix together the meat, egg, cheese, and herbs.
- Meanwhile, place the artichokes into salted, boiling water and cook on the stove for about 10–12 minutes. Remove them and let them cool slightly.
- Fill each artichoke with a portion of the meat filling and place into an oven safe pan filled with vegetable broth to about halfway up the side of each artichoke. Cook in a 350 F oven for about 25 minutes.
- Turn the oven to broil and top the artichokes with a sprinkle of cheese and breadcrumbs and allow to cook for about 5 more minutes.
Notes
This recipe might seem intimidating if you have never cooked with artichokes before. But trust me, if I can do it, so can you. It’s a recipe worth trying. For me, I find it so satisfying learning new recipes and new methods of cooking.
