Stewed stuffed artichokes

10 min

70 min



  • 4 artichokes
  • 2 slices of stale artisan bread
  • 50 g pecorino cheese
  • 50 g edam-type or mozzarella stringy cheese
  • 30 g parmesan cheese
  • A few sprigs thyme
  • A few leaves parsley
  • A few leaves mint
  • to taste extra virgin olive oil
  • 1 clove garlic
  • to taste salt and pepper


1. For starters, eliminate the tough outer leaves of the artichokes and clean the inside using the tip of a knife to remove the fuzzy choke and fuzz at the bottom.

2. It’s now time to prepare the filling: remove the crusts and mince the bread in a blender along with cheese, exfoliated thyme, parsley and mint.

3. At this point, stuff the artichokes pressing firmly to compact the filling.

4. Turn on the stove and set a roomy casserole on the fire.

5. Time to add a few spoonfuls of extra virgin olive oil, garlic clove and a few sprigs of thyme: also position the artichokes to ensure that the filling does not come out during cooking.

6. Now add salt and pepper and cook on medium-low heat for 1 hours, stirring on all sides with the lid.

7. If necessary, add a ladle of water to help artichoke cook. Serve piping hot.

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