Carciofi Ripieni (Stuffed Artichokes)

Carciofi Ripieni (Stuffed Artichokes)

Carciofi Ripieni (Stuffed Artichokes)

History:

Carciofi Ripieni is a classic Italian dish, particularly popular in regions like Lazio and Tuscany, where artichokes are abundant in the spring. Stuffed artichokes are a versatile and satisfying dish, traditionally made with a mixture of breadcrumbs, garlic, herbs, and sometimes anchovies or cheese. The filling is usually seasoned to complement the earthy flavor of the artichoke, and the stuffed artichokes are then baked or braised until tender. Carciofi Ripieni is often enjoyed as a side dish, appetizer, or even as a light main course.

The combination of tender artichoke hearts and the savory, flavorful filling makes it an iconic dish in Italian homes, often prepared for family gatherings or special occasions.

Detailed Recipe (Step-by-Step)

Ingredients:

• 4 large artichokes

• 100g breadcrumbs (preferably grissini crumbs or homemade)

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, finely chopped

• 50g Parmigiano Reggiano, grated

• 1 tbsp fresh thyme, chopped (or dried thyme)

• 1/4 cup pine nuts (optional, for added crunch)

• 4 anchovy fillets (optional)

• 1/2 cup olive oil

• Salt and freshly cracked black pepper, to taste

• Juice of 1 lemon

• 1/2 cup vegetable or chicken broth (for braising)

Instructions:

1. Prepare the Artichokes:Begin by trimming the artichokes. Remove the tough outer leaves and cut off the top 1/3 of the artichoke. Use a spoon or your fingers to remove the inner choke (the fuzzy center), leaving a well in the heart of the artichoke for the stuffing. Rub the cut parts with lemon juice to prevent browning.

2. Prepare the Filling:In a bowl, combine the breadcrumbs, minced garlic, parsley, thyme, pine nuts, and Parmigiano Reggiano. If using anchovies, finely chop them and add to the mixture. Drizzle in olive oil and mix until the breadcrumbs are well-coated, and the mixture holds together. Season with salt and pepper to taste.

3. Stuff the Artichokes:Gently open the leaves of each artichoke and stuff the breadcrumb mixture into the space between the leaves. Press the filling down to make sure it's packed in tightly. Continue filling each artichoke until all the mixture is used.

4. Cook the Artichokes:Place the stuffed artichokes in a baking dish or a wide pan. Pour the vegetable or chicken broth into the bottom of the dish and drizzle the artichokes with a little extra olive oil. Cover the dish with aluminum foil.

5. Bake or Braise the Artichokes:Preheat the oven to 180°C (350°F). Bake the artichokes for about 45 minutes to 1 hour, or until the artichokes are tender when pierced with a fork. If the artichokes seem dry during cooking, you can add a little more broth or water. For extra flavor, you can also finish the artichokes under the broiler for a few minutes to crisp the top of the stuffing.

6. Serve:Remove the artichokes from the oven and let them cool for a few minutes before serving. Drizzle with a bit more olive oil and garnish with fresh herbs, if desired. Serve warm with slices of crusty bread.

Wine Pairing

1. Frascati SuperioreFrascati, a white wine from Lazio, complements the delicate flavors of the artichokes and the savory stuffing. Its refreshing acidity and light citrus notes balance the richness of the stuffing and the tender artichokes.

Top Producers:

• Fontana Candida: Known for producing crisp, elegant Frascati wines.

• Casale Marchese: A refined producer of Frascati, offering a slightly mineral finish.

• Tenuta di Pietra Porzia: Known for producing fresh, well-balanced Frascati wines.

2. Pinot GrigioA light, crisp Pinot Grigio from northern Italy is an excellent choice to pair with the artichokes. Its refreshing acidity and subtle citrus flavors complement the richness of the dish without overpowering the delicate artichoke.

Top Producers:

• Santa Margherita: A renowned producer known for its high-quality Pinot Grigio.

• Alois Lageder: Known for their minerally, well-structured Pinot Grigio wines.

• Jermann: A prestigious producer from Friuli-Venezia Giulia.

3. Verdicchio dei Castelli di JesiVerdicchio offers fresh acidity and subtle almond and citrus notes, making it an ideal pairing for the earthiness of artichokes. The crisp nature of the wine balances the richness of the breadcrumbs and Parmigiano in the stuffing.

Top Producers:

• Umani Ronchi: Known for vibrant, mineral-driven Verdicchio wines.

• Pievalta: A biodynamic winery that creates elegant Verdicchio with great complexity.

• Fazi Battaglia: A historic producer known for producing fresh, crisp Verdicchio.

Chef Tip:

For extra richness, you can add a small spoonful of truffle oil or finely chopped truffle into the breadcrumb mixture. This will elevate the dish with a deep, earthy flavor that pairs beautifully with the artichokes. If you prefer a more complex flavor, you can also add finely diced pancetta or prosciutto to the stuffing for a savory, meaty twist.

By Master Chef Gianluca Deiana Abis.