Baked Stuffed Artichokes

Carciofi Ripieni al Forno

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Another recipe from the Ritella Restaurant in Matera. This one is for delicious stuffed artichokes with a filling of bread, eggs, cheese and capers. They make a fantastic starter for any meal and look very impressive.


  • 12 medium artichokes, cleaned
  • a littlelemon juice
  • 7 eggs


Pre-heat the oven to gas mark 3, 325°F (160°C).

Cut the stalks off the artichokes and discard. Pull the artichokes open so that they form little cups and leave them floating until required in water to which you have added a little lemon juice.

Beat together 5 of the egg