DISH RESEARCH · Main dish
Carciofi ripieni
Also known as: Carciofi ripieni PAT
GialloZafferano’s selected baked stuffed artichokes enclose a ground-beef, egg, Parmigiano-Reggiano, herb and breadcrumb filling, with vegetable broth and a breadcrumb-and-oil surface finish.
About Carciofi ripieni
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected carciofi ripieni bakes mammola artichokes around a beef filling. Parmigiano-Reggiano, herbs, egg and breadcrumbs give the filling a soft centre beneath a browned breadcrumb surface.
The hard outer leaves, stems, leaf tips and inner choke are removed, and the leaves open slightly. The cleaned heads wait in cold water with lemon juice while the filling is prepared.
Ground beef mixes with grated Parmigiano-Reggiano and one whole egg. Salt, black pepper, chopped parsley, thyme leaves, crushed garlic and the filling’s own breadcrumbs complete the mixture.
The artichokes boil in salted water, then drain and cool slightly before receiving the beef mixture. Arranged together in a baking dish, they receive vegetable broth, separate surface breadcrumbs and olive oil.
Oven cooking is followed by a short period under the grill to brown the surface. The selected version is a meat-filled main dish, with the artichoke leaves forming the edible enclosure around the filling.
Ingredients in Carciofi ripieni
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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