Stuffed Artichokes with Ground Beef and Parmigiano

Stuffed Artichokes (Carciofi Ripieni)

Category: Main Course
Servings: 8

Ingredients:

Instructions:

1. Prepare the Artichokes
   Start by preparing a pot of salted water that will be used for boiling the artichokes. Bring the water to a boil while you prepare the artichokes. Next, remove the tough outer leaves of each artichoke until you reach the more tender, lighter-colored leaves. Trim the top of the artichokes by cutting about 1 to 2 inches off.

   Carefully remove the stem of the artichoke, leaving just enough to support it while cooking. You can also trim the bottom to create a flat base for easy placement in the baking dish. Gently spread open the leaves with your fingers, creating space in the center of each artichoke for the stuffing.

   Once your artichokes are ready, submerge them in a bowl of cold water mixed with lemon juice to prevent them from turning brown.

2. Make the Stuffing
   In a large mixing bowl, combine the ground meat (beef, or a mix of beef and pork works well) with the grated Parmigiano Reggiano cheese. Add in the breadcrumbs, a pinch of fine salt, and freshly cracked black pepper to taste.

   Peel and finely chop the garlic, then add it to the mixture along with the finely chopped fresh parsley. Pull the leaves from the thyme sprigs and add the leaves to the meat mixture. Crack the egg into the bowl and mix everything thoroughly until the stuffing has a smooth consistency.

3. Cook the Artichokes
   Bring the pot of salted water to a boil, then add the prepared artichokes. Allow them to simmer for about 10 minutes, or until the artichokes are tender yet firm. You can test the tenderness by pricking the bottom of the artichoke with a fork. Remove the artichokes from the boiling water and allow them to cool slightly.

4. Stuff the Artichokes
   Once the artichokes are cool enough to handle, carefully scoop out the hairy “choke” (the inner fuzz) from the center of each one, taking care not to damage the delicate leaves.

   Gently fill the hollow center of each artichoke with the prepared stuffing, pressing it down lightly but firmly. Continue stuffing until all the artichokes are filled.

5. Bake the Artichokes
   Arrange the stuffed artichokes in a baking dish or casserole dish, placing them side by side to keep them upright. Pour the vegetable broth over the artichokes, ensuring that some of the liquid seeps into the stuffing.

   Sprinkle the tops of the stuffed artichokes with the additional breadcrumbs and Parmigiano Reggiano cheese. Drizzle a bit of olive oil over the top to enhance the flavor and help with browning.

6. Bake to Perfection
   Preheat your oven to 180°C (350°F) and bake the stuffed artichokes for approximately 30 to 40 minutes, or until the top is golden and crispy, and the artichokes are fully cooked through. The stuffing should be hot and slightly crispy on top, while the artichokes remain tender and flavorful.

7. Serve and Enjoy
   Once the artichokes are perfectly baked, remove them from the oven and let them cool for a few minutes. Serve the stuffed artichokes hot, garnished with a little extra parsley if desired. These make an excellent main course or a hearty side dish for a special meal.

Enjoy this savory and rich dish, full of bold flavors from the combination of fresh herbs, tender artichokes, and the deliciously cheesy, meaty stuffing. Perfect for family dinners, special occasions, or as a comforting meal any time of year.

Nutritional Information (per serving):

This recipe not only provides a rich and savory taste but also offers a balanced nutritional profile, making it a delicious and hearty option for any meal.