Carciofi Ripieni (Stuffed Artichokes)
The farmers market at the bottom of our hill, (off Sunset Boulevard, so glamorous haha) was full of artichokes yesterday. Artichokes are wonderful and delicious however you cook them. They’re actually flower buds, did you know that?
In Italy, they’re cooked all sorts of ways, including deep fried, like potato chips. This recipe is a memory from my childhood. I may be getting it wrong, but it’s still really good.
4 artichokes
1 1/2 cups breadcrumbs
1/3 cup olive oil
1 clove garlic
2 anchovies
Trim the artichokes. Cut the stems close to the bottoms so they have a flat surface to stand on. Cut an inch off the top with a sharp chef’s knife. Use a scissors to cut off the needles from the tips of all the leaves. (It doesn’t take that long.)
Boil them in a large pot of water (salted if you like) for 35 minutes.
Drain them upside down until they are dry. Then squeeze them until any water is gone.
Heat the olive oil with the garlic until the oil is hot. Take the garlic out. Add the anchovies and mash them in. Add the breadcrumbs and fry them golden. (If you really love garlic, mince that clove you took out and mix it with the crumbs. Salt too, if you eat it.)
Spread the artichoke leaves open and stuff them with the breadcrumb mixture. Drizzle olive oil over them. Put them on a baking sheet in a 350 oven for 1/2 hour.
Let them cool down a bit before you serve them. With your favorite wine.
Enjoy!
Angelo Funicelli
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