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Italian stuffed artichokes

Italian stuffed artichokes

February 24, 2023
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Grandma Lina often prepared this dish, which reminded her of her land kissed by the sea, Liguria. To fill the artichokes, my grandmother used the ingredients that she found at the market or had on the balcony and often only used garlic, oil and parsley, proving that this simple dish, thanks to its unique and genuine aromas, adapts to any circumstance. Here we offer the Italian stuffed artichokes in a version with mushrooms and chard, but, as mentioned, you can also use just chopped aromatic herbs and garlic. Artichokes, which nourish our microbiota thanks to the prebiotic substances they contain, are then cooked in tomato sauce, a precious source of lycopene, a powerful anticancer agent. Here is a nutritious, satiating, healthy and delicious recipe, made only with genuine ingredients and which can be varied according to your needs and what you have at home, a true traditional peasant dish!


4 large artichokes

1 egg

100 grams of wholemeal breadcrumbs

100 grams of champignon mushrooms

Beets, a couple of stalks

Grated Parmesan cheese

400 grams of tomato pulp

1 clove of garlic


1 lemon



Extra virgin olive oil

Clean the artichokes by removing the hard outer leaves, cut the tip of the artichokes and cut the stem at the base. Using your fingers, open the leaves in order to extract the internal beard. Dip the artichokes in water acidulated with lemon juice. Now start preparing the filling. Clean the chard and cut it into coarse pieces. Cook the chard in boiling salted water for about ten minutes, then drain and set aside. Clean the mushrooms with a damp cloth and cut them into slices. Heat a drizzle of oil in a pan and add the mushrooms. Cook for five minutes, stirring often, when there is one minute left, add the chard. Blend with a blender the mushrooms and chard together with a teaspoon of parsley. In a bowl, arrange the breadcrumbs soaked in water and squeezed, the mushrooms and chard, the egg and a spoonful of Parmesan. Add salt and pepper. Take the artichokes, dry them and with your fingers, gently, widen the central cavity. Distribute the filling inside the artichokes. In a large saucepan, brown the garlic in extra virgin olive oil, add the tomato pulp. Arrange the artichokes with the base facing down and cook for about 30 minutes or until tender. Alternatively, you can fill the artichokes with just chopped parsley, garlic and oil, distribute the mixture in the center and here and there among the leaves, just like grandma used to do.

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