Stuffed Artichokes in Sauce - Carciofi Ripieni con Sugo ___

Stuffed Artichokes in Sauce - Carciofi Ripieni con Sugo


For the Stuffing:

  • 6 medium sized fresh artichokes
  • 0.5 cup olive oil
  • 3 large eggs
  • 1 cup grated Parmigiano Cheese
  • 0.5 cup plain bread crumbs
  • 2 cloves garlic, finely minced
  • fresh parsley
  • salt & pepper

For the Sauce:

  • 28 ounces crushed tomatoes
  • 0.25 cup extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely minced
  • 5 basil leaves
  • salt & pepper
  • 1 pound spaghetti
  • 0.5 cup vegetable oil for frying


Sauce Preparation:

  1. In a saucepan put a 1/4 of EV olive oil and let it heat up.
  2. Add chopped onions and let saute` for 1 min.
  3. Add chopped garlic and cook for an additional 2 mins.
  4. Add crushed tomatoes, parsley and basil.
  5. Cook sauce for 20 mins.

Stuffing Preparation:

  1. In a mixing bowl, put 1 cup of grated Parmigiano and 1/2 cup of plain bread crumbs.  Mix well.
  2. Add 2 cloves of finely chopped garlic and fresh cut parsley. Mix well.
  3. Salt and pepper to taste.
  4. Add 3 eggs and mix until all the ingredients are well amalgamated into a soft consistency.

Cook the Artichokes:

  1. Remove artichokes from water and squeeze any excess water from them.  Gently open the centers so there is enough room to place 1/3 cup of the stuffing into each artichoke.  
  2. In a frying pan, heat ½ cup of vegetable oil.  When the oild gets hot place each artichoke face down (stuffing hits the oil first) and fry for approx 1 minute or until the tops are browned.  This will solidify the stuffing so it does not separate once placed into the sauce.
  3. Place artichokes in sauce and cook for 30 minutes.
  4. While artichokes are simmering, cook spaghetti.
  5. In a platter, place spaghetti in center of dish and spoon sauce over.  Place artichokes around the pasta.  Garnish with basil.