Stuffed Artichoke Hearts

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

If fresh artichokes are out of season, try this recipe with good-quality tinned artichoke hearts. These are not like the fresh ones, but nevertheless acceptable.


  • 12 artichokes
  • Salt
  • 2 lemons
  • 500 g (


Remove the stems, leaves and chokes of the artichokes, leaving only the hearts. Dip them in a little salted water acidulated with the juice of 1 lemon, to prevent them from discolouring.

Mix the minced beef, egg, bread soaked in water and squeezed dry, salt and pepper, thyme and grated nutmeg, and knead well.

Fill the artichoke hearts, shaping the mixture into a mound. Deep-fry