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serving plate filled with stewed stuffed artichokes and vegetables
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Italian Stewed Stuffed Artichokes

Italian Stewed Stuffed Artichokes are stuffed with a savory meat, bread and cheese filling and simmered in a flavorful tomato based broth. Serve the broth with pasta as a first course and the artichokes as a main dish. A hearty, satisfying winter night's meal!
Course Main Course
Cuisine Sicilian-Italian
Keyword stuffed artichokes, Italian style stuffed and stewed artichokes,
Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Servings 4 - 6 servings
Calories 1082kcal

Ingredients

  • 6 large artichokes
  • juice of 1 lemon

For the stuffing

  • 3 cups fresh bread crumbs from day old bread crusts removed
  • 1/4 cup milk
  • 250 grams ground meat trio (beef, veal and pork)
  • 1/4 cup cured Italian sausage finely diced
  • 3/4 cup grated Parmigiano cheese
  • 1/4 cup parsley freshly chopped
  • 3 large eggs
  • 1 small garlic clove finely minced
  • 1 tablespoon olive oil
  • salt and pepper to taste

For stewing

  • 3 tbsp. olive oil for frying the artichokes
  • 1 can diced tomatoes 796 ml
  • 6 cups cubed vegetables carrots, celery, and potatoes

Instructions

  • Trim artichokes as described in text above and place in large bowl with water and lemon juice as you prepare the stuffing.
  • To prepare the stuffing combine all ingredients (breadcrumbs to salt and pepper) in a large bowl and mix well using your hands.
  • Remove the artichokes from the water and pat dry. Spread the leaves apart with your fingers and pack generously with stuffing as well as over the top of each artichoke. Repeat with the remaining artichokes.
  • Make small meatballs with any remaining stuffing and brown along with the artichokes in the sauce pan.
  • Add oil to a large sauce pan and heat on medium high heat.
  • Place the artichokes face down in the hot oil and brown for about 5 minutes. Do not overcrowd the pan, if necessary fry in batches. When browned, transfer artichokes to a plate.
  • Remove all but 2 tablespoons olive oil from the pan. Add the diced tomatoes and bring to a boil. Return the artichokes to the pot. Cover with water and bring to a boil.
  • Once the water has come to a boil, add the cubed vegetables. Add salt and pepper to taste.
  • Bring to a simmer, cover and cook for about 1 1/2 hours.
  • If desired, cook small pasta (such as shells or tubettini) in a separate pot and serve with the broth and vegetables.

Notes

  • If you wish, add peas to your tomato broth instead of carrots, celery and potatoes just as my nonna did in Sicily.
  • Don't forget to make a few meatballs with extra stuffing for those around the table who are not into artichokes!
  • Leftovers keep well refrigerated for up to 3 days.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size. 

Nutrition

Calories: 1082kcal | Carbohydrates: 127g | Protein: 53g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 204mg | Sodium: 1524mg | Potassium: 2135mg | Fiber: 29g | Sugar: 11g | Vitamin A: 14704IU | Vitamin C: 72mg | Calcium: 632mg | Iron: 13mg