ITALIAN STUFFED ARTICHOKES (AKA CARCIOFOLI)

Italian stuffed artichokes (also known as carciofoli) sit side by side in a plate, stuffed with breadcrumbs, garlic, parsley (there are 5 artichokes on this plate)

ITALIAN STUFFED ARTICHOKES (AKA CARCIOFOLI)

These Italian Stuffed Artichokes, or Carciofoli as Nonna lovingly called them, are a true taste of tradition. Filled with garlicky breadcrumbs and cheese, they’re the kind of cozy, old-school comfort food that brings everyone to the table.

Prep Time 20

Cook Time 40

Total Time 1

Servings Small Artichokes

Ingredients

1 pound Baby Artichokes (about 20-15)
1 cup Water
½ cup Extra Virgin Olive Oil
1 cup Breadcrumbs*
3 Cloves Garlic minced
¼ cup Fresh Parsley chopped
Salt and Pepper to taste

Instructions

Start by trimming the artichokes: Peel away the bottom small leaves around the base of the choke. Cut a piece of the stem off of each one (ensure the cut is straight so the chokes stand flat) and roughly chop and set aside. Slice off the prickly part from the top (about 1/4 inch) and discard. As you run the chokes under water to clean them, gently pull apart the leaves to make way for the stuffing.
In a bowl, add chopped stems, minced garlic, breadcrumbs, chopped parsley and salt and pepper. Mixed until well combined.
When ready to stuff: hold each artichoke individually over the breadcrumb mixture. Using your hands, scoop the mixture into the chokes, opening the leaves with your fingers and pressing the stuffing down until full. Repeat until all the leaves and artichokes are full of the stuffing.
Arrange the artichokes in a single layer in a deep dish skillet with a tight fitting lid. Add enough water (usually around 1 cup) to fill the bottom of the pan, submerging only the bottom parts of the chokes. Drizzle the chokes with olive oil and more salt and pepper. Cover.
Turn the heat to high and allow the water to come to a boil. Reduce the heat to low and simmer for 35-40 mins or until the chokes are soft and cooked through.

Notes

We make our own breadcrumbs using day or two old bread we've left to harden on the counter. We pulse them into crumbs leaving a few larger pieces. However, store-bought breadcrumbs work just as well.

Nutrition