Italian Vegetables Recipes


Artichokes stuffed with ricotta cheese are a quick and easy variant to prepare, which should be served still warm to be enjoyed in all their creaminess, accompanied by a few slices of toasted bread, which adds a crunchy note.





  • 8 artichokes or 1 per person
  • 8 cup ricotta cheese
  • 4 cloves garlic minced
  • 2 cup fresh breadcrumbs
  • 3 cup grated Parmigiano Reggiano Cheese
  • 3 cup chopped parsley
  • 2 T olive oil
  • 4 T butter
  • 4 T lemon juice
  • salt and pepper



Mix together bread crumbs, garlic, cheese, parsley, and salt and pepper.

Stir into ricotta until well combined.

Wash and trim your artichokes by slicing off the stem and the tops and removing as much of the choke as you can with a spoon.

After trimming, place in a bowl of water and lemon juice to keep them from browning.
Then, stuff as much of the filling as you can in between the petals and in the center.
Drizzle with oil and steam in a large pot with a steamer basket for 30 -45 minutes, or until a knife goes through the center with little resistance.
Place in a baking sheet, drizzle melted butter over the tops and place under a broiler for 5 minutes.
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