Carciofi Ripieni

Make Ahead and Storage

Keeps for 2 days in the fridge. Serve warm or at room temperature.

Making Carciofi Ripieni

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1. Trim the artichokes: pull off the tough outer leaves, cut off the top third and trim the stalks. Rub with the lemon. Scoop out the chokes.

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2. Mix the breadcrumbs, garlic, parsley, Parmesan, 2 tablespoons of the oil and the salt.

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3. Press the stuffing between the leaves and into the centres.

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4. Stand the artichokes snugly in a pan, pour in the wine, water and the rest of the oil.

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5. Cover and cook gently for 45 minutes, until the base is tender when pierced.

   Mark done Start 45 min timer

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A Few Pointers

• Rub the cut surfaces with lemon at once.
• Scoop out the hairy choke.
• Pack the pan snugly so they stay upright.

Serving Ideas

Crusty bread · Dry white wine · Lemon wedges

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.