Carciofi Ripieni

Stuffed Artichokes

Preparation info

    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is the dish to do if you can’t find baby artichokes. Look for globe artichokes with stems as these form part of the stuffing. The preparation of globe artichokes for this dish is exactly the same as for baby artichokes; ‘rub with lemon’ is as important, but when you slice the top off you will expose the choke. This you must scrape out with a teaspoon or melon baller, and then you must remember to squeeze lemon into the cavity. Be ruthless with the outer leaves, as you must get down to the tender ones. Peel the stalk and trim leaf stubs as normal and remember, plenty of lemon. Keep in lemon-acidulated water until needed.

Ingredients

    Method