Carciofi Ripieni

Name: Carciofi Ripieni (Stuffed Artichokes)
Yield: For 4
Cuisine: Italian
Ingredients: zest of ½ lemon; 3 anchovy fillets, finely chopped; 1 small garlic clove, very finely chopped; 2 tbsp chopped flat-leaf parsley; 1 kg (2¼ lb) very fresh young artichokes; 300 g (10½ oz) fresh breadcrumbs; small sprig of mint, roughly chopped; olive oil; salt and pepper; salt and pepper; 3 tbsp extra-virgin olive oil; 25 g (¾ oz) salted capers, soaked in water for 10 minutes, then drained and roughly chopped

Stuffed Artichokes

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

It’s essential to use very fresh and tender artichokes for this recipe.

Ingredients

1 kg (2¼ lb) very fresh young artichokes
300 g (10½

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean

Method

Discard the tough outer leaves of the artichokes until you reach the tender leaves, then slice off the top. Cut off the stems so they will stand upright. Remove the choke from the centre with the help of a melon bailer, leaving a cavity.

Soak the breadcrumbs in a little water to cover, then squeeze out the excess moisture. Mix the breadcrumbs with