La Cipollina Recipe

Stuffed Artichokes

yields 4 servings


  1. 4 Large Artichokes
  2. Chicken Stock
  3. White Wine
  4. Whole Garlic
  5. Olive Oil
  6. Pancetta chopped finely
  7. Pignoli Nuts
  8. Parsley- flat leaf
  9. Grated Parmigiano Reggiano
  10. Seasoned Bread Crumbs

Prepping List:

  1. Tongs
  2. 1 sauté pan
  3. 1 large sauce pot
  4. Rinse the artichokes, cut base of the stem off- do not throw away
  5. Trim the top points off of each artichoke
  6. Hold the artichoke on its side and slice off the very top-about 1"
  7. Peel stem of first hard layer
  8. Serving Plate

Cooking Directions:

  1. Fill a large pot ¾ full with water and 2 ladle's of chicken stock; bring to a boil; blanch the artichokes for 8 minutes
  2. Saute garlic in olive oil, until golden brown
  3. Place the bread crumbs in a large bowl and pour the olive oil and garlic into the breadcrumbs. Add finely chopped parsley, Parmigiano cheese, salt and pepper.
  4. Toast pine nuts,  until golden brown. Finely chop the nuts and add to bread crumbs
  5. Sauté pancetta in olive oil, then add to bread crumbs
  6. Finely chop the artichoke stems, and then add to bread crumbs.
  7. Begin stuffing the artichoke from the bottom of the artichoke by holding a leaf back.
  8. Once finished stuffing artichokes, place in a large sauce pot.
  9. Fill sauce pot with 1 cup of white wine, and 3 ladels of the blanching broth.
  10. Cover the pot and let simmer for 30 minutes. After 30 minutes have passed, baste the artichoke, every 30 minutes for 1.5 hours

Serving Suggestion:

  1. Serve the artichoke on a large plate.
  2. Serve a side bowl for the leafs.
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