Baked Stuffed Artichokes

Carciofi Ripieni al Forno

Preparation info

  • Difficulty


  • Serves


Appears in

Italian Regional Cookery

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
  • 3 lb (1.5 kg) stale white bread, grated
  • 4 oz (100 g) pecorino or Parmesan cheese, grated
  • large pinch pepper
  • 1 tablespooncapers, rinsed and dried
  • 1 teaspoonfine salt
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, peeled and very finely chopped
  • 2 fl oz (50 ml) olive oil
  • 5 tablespoonscold water


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 eggs and mix with the bread, cheese, pepper, capers, salt, parsley and garlic to form a smooth dough. Drain the artichokes and dry them carefully with kitchen paper, then fill each one with some of this mixture. Arrange them upright in an ovenproof dish. Pour the olive oil on and around them, then beat the 2 remaining eggs and pour them on top. Pour the water around the base of the artichokes. Bake for about 1 hour. Serve very hot.