Nonna's Carciofi Ripieni al Forno (Stuffed & Baked Artichokes)

Carciofi Ripieni al Forno (Stuffed & Baked Artichokes)

Artichokes are beautiful to look at and divine to eat – if cooked properly and Nonna’s recipe is my favourite. The combination of parmesan, artichokes and breadcrumbs  sealed with golden olive oil is pretty special. Many Italian carciofi recipes add tomatoes – Nonna Rosa’s doesn’t so the carciofi flavour remains dominant.

 Many people are intimidated by artichokes – please don’t be. You do not know what you are missing out on and they are so very good for you. Give it a go.





NOTE: For a  Homemade Seasoned Breadcumb recipe 



Serves 6 


6 large globe artichokes

5 cups Homemade Seasoned Breadcrumbs

2 medium potatoes slightly boiled and cut into wedges (optional)

Salt, pepper

1 1/2  cup olive oil


To prepare the breadcrumbs, add 1/2 cup of olive oil. The texture is to be quite moist and crumbly - so if you need to add more olive oil - don't hold back.




  1. To prepare the artichokes, cut off stems. Then peel off coarse outer skin  and cut in half.  When stem removed, peel away the outer  hard leaves and coarse skin around where the stem was.  Cut approximately one centimetre off the top so head is flat. Place in bowl filled with cold water whilst you work through all the artichokes. This prevents them from turning brown.
    1. Fill large to medium pot with water and bring to boil. Add one tablespoon of salt. Add artichoke and stems and boil for 10 minutes or until artichoke leaves are tender and edible. Remove and drain well.  DO NOT DISCARD WATER

        1. Prepare a deep baking dish that will fit 6 artichokes snuggly. To stuff the artichoke spread the leaves and fill in between with seasoned breadcrumb mixture. Pack it in so nice and full. Place each upright in baking dish. Fill any gaps with the stems and boiled potatoes.  Pour water you boiled the artichokes in to cover approximately 2 centimetres  from base. Spread any leftover breadcrumbs over the top and  drizzle a bit more oil.
          1. Place baking dish on stove over medium – low flame. Allow to cook for 5 -8 minutes, ensure that it does not dry out. The aim is for the flavours to be fully absorbed throughout the dish.
          1. Finally, bake in moderately heated oven (350 degrees celsius)  for approximately 20 minutes or until breadcrumbs become golden.


          Serving suggestion.

          Serve as main with the potatoes on the side 

          Or with as a pasta dish . Use juice from baking tray,  as a pasta condiment – linguini is recommended. Place in pan, add pasta  and mix in extra parmesan …so yummy