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Carciofi Ritti (Upright Stuffed Artichokes)

These stuffed artichokes are a celebration of spring. And of the simplicity of Tuscan cooking. Each artichoke is gently opened and filled by hand with a bright herbal stuffing. Slowly baked until tender and fragrant, they bring the flavors of the season to the table in a way that feels both rustic and satisfying.
Once you learn how to prepare artichokes the Italian way, you’re likely to serve them more often. Trimming the artichokes before cooking makes them easier to eat and more enjoyable.  
Course: Appetizer
Servings: 4

Ingredients

  • 4 small artichokes
  • 1 lemon
  • ¾-1 cup breadcrumbs
  • ¼ cup grated Parmesan or pecorino cheese
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 teaspoon chopped fresh mint
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon red pepper flakes
  • olive oil
  • salt and fresh ground black pepper
  • ½ cup white wine
  • ½ cup water

Instructions

  • Preheat oven to 350°F.
  • To clean each artichoke, fill a bowl with cold water. Squeeze half a lemon into the water. Cut the stem flush with the bulb. Using a serrated knife, cut the top third of the artichoke to expose the inner leaves and choke. Rub the cut surfaces with the cut lemon. Peel off the remaining tough outer leaves. Then use a paring knife to trim around the bottom of the artichoke.
  • Soak the trimmed artichokes in water for 20 minutes.  
  • While the artichokes soak, prepare the stuffing. Combine the breadcrumbs, cheese, garlic, herbs, and red pepper in a bowl.  Drizzle with 2 – 3 Tablespoons of olive oil until well moistened. Season with salt and pepper.
  • Drain the artichokes.  Press down on the side of each one to loosen the leaves. Pack each one with some of the breadcrumb mixture, pressing it generously between the leaves and packing it on top. 
  • Place the artichokes in a skillet deep enough to hold them. Add the white wine and water. Drizzle more olive oil over each artichoke.  Cover with aluminum foil and the lid, and bring to a simmer.
  • Transfer the covered skillet  to the preheated oven and braise the artichokes until tender, for 1 ¼ to 1 ½ hours, depending on their size.
  • Serve immediately. These stuffed artichokes keep refrigerated for up to 2 days. Reheat at 350°F.