Carciofi Ripieni con Uovo (Stuffed Artichokes with Egg)

A classic Italian dish from the regions of Lazio and southern Italy, Carciofi Ripieni con Uovo is a hearty, flavorful recipe that combines tender artichokes with a creamy egg filling. From my own personal experience, this dish is a wonderful way to elevate simple ingredients into something truly special. Let me show you how I make this delightful recipe, step by step.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour 15 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: ~230 per serving
• Cost of Ingredients: Moderate ($15-$20)
• Cuisine: Italian
• Course: Main or Side Dish

Equipment Needed

• Large pot with a lid
• Medium mixing bowl
• Knife
• Spoon (for scooping)
• Baking dish
• Foil
• Whisk
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Ingredients

• 4 medium-sized artichokes
• 4 large eggs
• 50g (1/2 cup) grated Parmigiano-Reggiano
• 2 garlic cloves, minced
• 3 tbsp breadcrumbs
• 2 tbsp chopped parsley
• 2 tbsp olive oil (plus extra for drizzling)
• 1 lemon (halved, for rubbing the artichokes)
• Salt and pepper, to taste
• 1 cup vegetable or chicken broth
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Step-by-Step Instructions

Step 1: Prepare the Artichokes

1. Trim the artichokes: Cut off the top 1-2 inches of the artichoke and trim the tough outer leaves. Using a knife, peel the stem to remove the fibrous outer layer.
2. Scoop the center: Gently open the artichoke leaves and remove the inedible choke with a spoon. Be careful to keep the artichoke intact.
3. Rub the cut surfaces with lemon to prevent browning.

Step 2: Make the Filling

1. In a medium bowl, whisk together eggs, Parmigiano-Reggiano, breadcrumbs, parsley, and minced garlic.
2. Season the mixture with salt and pepper, adjusting to taste.
3. Add 1 tablespoon of olive oil to the mixture to enhance the creaminess.

Step 3: Stuff the Artichokes

1. Gently fill each artichoke cavity with the egg mixture, ensuring even distribution.
2. Drizzle the tops with a little olive oil for extra flavor and to aid in browning.

Step 4: Cook the Artichokes

1. Place the stuffed artichokes upright in a baking dish.
2. Pour the broth into the dish, covering the base of the artichokes.
3. Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
4. Remove the foil and bake for an additional 10 minutes to allow the tops to brown.

Step 5: Serve and Enjoy

1. Let the artichokes stand for 5 minutes to absorb flavors.
2. Serve warm, drizzling with extra olive oil if desired.

Tips and Variations

• Variations: Add diced pancetta or prosciutto to the filling for a meatier version.
• Dietary Needs: Substitute the cheese with a plant-based alternative for a dairy-free option. Use gluten-free breadcrumbs for those with gluten intolerance.
• Flavor Boost: Incorporate lemon zest into the filling for a fresh, citrusy note.
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Nutritional Information Per Serving

• Calories: 230
• Protein: 12g
• Carbohydrates: 15g
• Fat: 14g
• Fiber: 6g

Notes on What to Expect

The artichokes will emerge tender with a rich, creamy filling that complements their earthy flavor. The broth infuses moisture, ensuring a melt-in-your-mouth texture. Each bite offers a delightful balance of savory egg, cheese, and fresh herbs.

Closing 

I hope this recipe guide has made making Carciofi Ripieni con Uovo seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I love hearing feedback from a real person like you, so please, leave your honest comment! 😊