Artichokes Stuffed with Pork and Pine Nuts

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 medium artichokes
  • 1 tablespoon shortening
  • ¾ pound lean pork, ground
  • ¼ cup finely minced onion
  • 1 cup soft fresh bread crumbs
  • 2 tablespoons chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon grated nutmeg
  • 3 tablespoons pine nuts, finely chopped
  • 1 egg, lightly beaten
  • 1 tablespoon lemon juice
  • Oil


    1. Prepare the artichokes for stuffing and cook until partly tender in salted water to which lemon juice has been added. Drain.

    2. Preheat oven to moderate (350°F.).

    3. Melt the shortening in a skillet and sauté the pork and onion until lightly browned. Remove from the heat; add the bread crumbs, parsley, salt, pepper, nutmeg, pine nuts and egg.

    4. Pile the stuffing into the prepared artichokes and tie them to retain their shape.

    5. Place them in a small baking dish and pour boiling water around to a depth of one inch. Add the lemon juice to the water. Brush the artichokes generously with oil. Cover with foil and bake for thirty minutes.