Carciofi Ripieni (Stuffed Artichokes)

Carciofi Ripieni is a much-loved Tuscan recipe that showcases the region’s appreciation for seasonal vegetables and simple, carefully balanced flavours. Commonly prepared in spring when artichokes are at their best, this traditional dish features tender artichokes filled with a savoury breadcrumb mixture, filled with cheese (often Pecorino) and sometimes ham or anchovies. Served alongside meat or fish, this artichoke recipe works as a flavourful and versatile side dish.

Serves: 4 people
Cooking time: 40 minutes

Ingredients:
4 artichokes
Breadcrumbs
Salt & pepper
4 slices of cured ham
4 slices of Pecorino cheese
Oil
2 cloves of garlic 

Method:
1. Wash the artichokes, remove the greenest leaves, then trim off the pointed tips on each leaf and open up the leaves like a flower.
2. Trim the stems so the artichokes sit on a flat surface.
3. Mix the breadcrumbs, slices of ham, garlic and the pieces you removed from the bottom of the artichoke in a mixer.
4. Stuff the centre of each artichoke with the mixture, place in a tall saucepan with a little oil, season with salt and pepper.
5. Cook slowly and hot add just under half a glass of water to the bottom of the tray, cover and continue to cook slowly.
6. After 20 minutes, place the slices of Pecorino cheese on top of the artichokes. Wait a few minutes for the cheese to melt and serve while still hot.

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