Carciofini Ripieni Napoletani (neapolitan-style Stuffed Artichoke Hearts)

Carciofini Ripieni Napoletani, or Neapolitan-style Stuffed Artichoke Hearts, is a classic dish from the vibrant city of Naples. This recipe features tender artichoke hearts stuffed with a flavorful mixture of breadcrumbs, cheese, and herbs, creating a delicious and satisfying dish that is perfect for a special occasion or a cozy family dinner.

Carciofini Ripieni Napoletani (neapolitan-style Stuffed Artichoke Hearts)

Ingredients

  • 4 large artichokes
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the artichokes by removing the tough outer leaves and trimming the tops. Cut off the stems and scoop out the choke to create a hollow center.
  2. In a bowl, mix together the breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, salt, and pepper.
  3. Stuff the breadcrumb mixture into the hollowed-out artichoke hearts, pressing gently to pack the filling.
  4. Place the stuffed artichokes in a large pot and add enough water to cover the bottom by about 1 inch. Drizzle with additional olive oil and season with salt.
  5. Cover the pot and cook the artichokes over medium heat for 30-40 minutes, or until the leaves are tender and the filling is golden brown.
  6. Serve the Carciofini Ripieni Napoletani hot, garnished with additional Parmesan cheese and a drizzle of olive oil.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
15g
Protein
10g
Fat
18g

Supplies

Large pot Bowl

Tools

Knife Cutting board Spoon

Serving suggestions

Serving suggestions: Serve the Carciofini Ripieni Napoletani with a side of crusty Italian bread and a fresh green salad.

Tips & tricks

Tips: Be sure to choose large, firm artichokes for this recipe, as they will hold the stuffing better and provide a generous portion for each serving.

Cost

$15