Stuffed Artichokes Fontecchio


Preparation info

  • 4

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

These meaty stuffed artichokes were a specialty of our Italian chef. They are good hot or cold.


  • 4 large artichokes, trimmed
  • Juice of 2 lemons
  • ½ cup best-quality


  1. Trim the stems of the artichokes so that they will sit upright. Bring a large pot of salted water to a boil. Add the lemon juice, drop in the artichokes, and cook until a few leaves pull out with only slight resistance, 20 to 30 minutes. (You will cook the artichokes again later in the recipe; do not overcook them now.) Drain the artichokes, invert them, and cool complet