Thursday, July 11, 2013

Italian style artichokes filled with garlic, parsley and breadcrumbs.

I love artichokes, yum!! Usually I like to cook them alla romana, with garlic and parsley
(you can find the recipe, which featured in Cuisine Magazine, by clicking here)

So here are my artichokes, cut and cleaned with water and lemon, then stuffed with chopped garlic, parsley, salt and olive oil, ready for the pot.

Then I remembered my friend Enza from Io da Grande who posted a Sicilian recipe on an Italian Food Forum...but I could not remember the name of the recipe, just that it was very similar but with the addition of (I think) breadcrumbs. And so I did.

I simmered the artichokes slowly, adding water little by little to the bottom of the pot, until the outer leaves were easy to pull off by hand. We ate them with gusto!

And as I had a few leftovers in the pot I scraped off the tender flesh form the outer leaves and mixed it with the soft artichokes hearts and their stock (the water from the artichokes makes a wonderful stock) and made a lovely sauce to dress pasta the day after.

The same sauce can be spread on crostini.

Photos and Recipes by Alessandra Zecchini ©


  1. I've only ever eaten artichokes a couple of times - but this looks and sounds so good I'll try to hunt some down!!! Particularly like the idea of using the stock for pasta sauce!! Hope your week has been great!!!

    1. Really? I thought that they were quite common in Australia, but maybe only where there are lots of Italians?

  2. Alessandra, me diste una buena idea para una buena comida con amigos el fin de semana. Te mando un abrazo muy grande desde Montevideo a ti y tu maravillosa familia. Margo

    1. Querida Margo, gracias y saludos a todos en Montevideo!

  3. Hey estas hablando español Alessandra!!
    We really love artichokes and we always make and one year I plant in my yard!
    I love an artichokes pie that is récipe of my Mom!!!
    Love these!!


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