Stuffed artichokes

Spring brings a breath of fresh air into our lives, with its mild climate and sunny days, followed by the odd rain shower and perhaps a rainbow. The garden comes alive and the earth starts to offer forth its produce, including those slightly more unusual vegetables such as the artichoke, an important part of today’s recipe. This offspring of the mild beginnings of spring can be transformed into a single dish that will satisfy every palate, both with its simplicity and its delicious flavour that imprints itself on many of the significant dishes from this time of year. Would you like to savour the unique taste of our special recipe for stuffed artichokes, exceptional in their tenderness? Follow our suggestions carefully in our step-by-step gallery, and get ready to impress your guests who will be amazed by the exquisite flavour of this simple recipe.


  • artichokes 6 units
  • minced meat 100 grams Veal or beef
  • eggs 1 unit
  • salami One or two slices of salami
  • parsley A small bunch of parsley
  • parmesan 30 grams Grated
  • bread 30 grams Stale
  • salt
  • pepper

Start shopping

45 minutes Total time
30 minutes Active time
Serves 2 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Clean the artichokes and remove the outer leaves. With the help of a paring knife, remove the ‘choke’ in the middle. Widen them gently with your fingers and then put them in water with some lemon juice. Meanwhile, prepare the filling: mix the minced meat with the bread (previously soaked in milk then drained), the chopped sausage meat, parsley, Parmesan cheese, salt and pepper. Remove the artichokes from the water, leave them to drain for a few moments on a cloth, then fill them one by one with the filling. Take a small saucepan with high sides, briefly sauté a clove of garlic in a little oil, then place all the artichokes vertically in the pan. Add warm water until it reaches 3/4 of the way up the artichoke. Simmer, covered, for about half an hour. Serve hot.

There are many varieties of artichoke: in this case we chose the Roman ones, but as an alternative you can use those from Catania or Campania, which are smoother.
One of the most famous Latin poets, Horace, was inspired in some of his works by the Greek word for artichoke, Cynara, which he uses to name a lost love of his youth.

Step by step

**Click on the photos to access full step by step!