Tessa Kiros

Carciofi ripieni

Stuffed artichokes

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000Twelve: A Tuscan Cookbook
Twelve

By Tessa Kiros

Published 2003

  • About

These artichokes accompany a roast lamb beautifully.

You may use meat or chicken stock in place of the vegetable stock here, depending on what you will be serving with the artichokes.

Ingredients

  • 12 medium globe artichokes
  • 1 medium bunch of parsley, chopped
  • 4 garlic cloves, peel

Method

Rinse the artichokes. Trim away the tough outer leaves. Those you leave will be the ones you will eat, so make sure they are not tough.

Cut away about a third of the top spear of each artichoke. Cut away the stem completely so that it is in line with the artichoke bottom.

Put each artichoke bottom-side-up onto a wooden board, and push gently against the artichoke with your hand