This is one of my Mom’s recipes. An unmistakable flavor of our home and my childhood. You should know that my mother is a little artichoke wizard and cooks them in many different ways. This version, filled with breadcrumbs, garlic and parsley, is richer than the classic Roman artichoke and will make you look great at dinners and parties.


  • 6 fresh artichokes (I used violets)
  • 3 cloves of garlic
  • Parsley
  • Bread crumbs
  • oil, salt and pepper to taste
  • White wine
  • lemon
  • Roman mint (if you can find it)

First, put on gloves and clean the artichokes by cleaning the stem and base with a sharp knife, removing the outermost (hard) leaves until you reach the soft heart, removing the innermost leaves that sting with scissors and removing them from the heart. . There is only one rule that he has always taught me and which can be applied to every recipe: when cleaning artichokes you must be merciless, one less leaf is better than one more. Soak everything in water acidulated with lemon.

Prepare the filling by placing the breadcrumbs, chopped parsley (and mint if you like), 2 chopped garlic cloves, salt and pepper and a grated lemon zest in a bowl. Add a little oil and mix until you get a crumbled dough.


Start with the artichokes, cut the stem at the base so that if you place the artichoke on a surface it stands up well, and cut the rest of the stem into small pieces. At this point, gently, with both hands, spread the artichokes a little, as if you want to open them slightly and salt them lightly. Slits will be created into which you will insert the breadcrumb mixture, and also into the central part of the artichoke (there should be quite a bit). Do the same with all the artichokes.



Prepare a pan with half an inch of extra virgin olive oil and a little pepper and a dressed clove of garlic. Heat it up and place the artichokes on the heat (medium heat) to brown with the stuffed side facing down. Let them cook for a few minutes until a light crust forms.


At this point, turn the artichokes over in the pan, placing the padded part upwards and placing them on the base (which you cut in the previous step) and fill the empty spaces with the stems. Add more oil and a little white wine and lemon juice (or alternatively water and lemon juice) until you reach a cooking bottom of at least 1.5 cm. Leave to cook over a low heat with the lid on, checking that the cooking juices do not run out (if necessary, add more water or wine) until the artichokes are soft if you try to pierce them with a fork.


Et voilà here are the stuffed artichokes… you will see that they are irresistible!



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