Vegetarian Stuffed Artichokes

Name: Vegetarian Stuffed Artichokes
Prep time: 30 min
Cook time: 38 min
Total time: 68 min
Yield: 8
Ingredients: Artichokes 8; Cottage cheese ¾ cup; White bread loaf 2.8 oz; Walnut kernels 1.5 oz; Chopped hazelnuts ¼ cup; Eggs 1; Lemon peel 1; Marjoram to taste; Vegetable broth 1 cup; Extra virgin olive oil 2 tbsp; Salt to taste; Black pepper to taste

it de es fr br

Vegetarian

Difficulty: Very easy
Prep time: 30 min
Cook time: 38 min
Makes: 8 pieces
Cost: Low

PRESENTATION

Recipe by
Nicola Sorrentino

Vegetarian stuffed artichokes are, honestly, a beloved part of food traditions in Lazio, especially around Rome, where people really know how to make vegetables shine. And look, with this easy stuffed artichoke recipe, you get a mix that’s something special: creamy cottage cheese, crunchy walnuts, and just the right punch of pecorino for that salty kick. Add lemon zest and a handful of hazelnut granules, and the filling ends up light and moist, with layers that are a bit tangy and fresh. Really good stuff. Instead of heavy meat, the bread and cheese combo is hearty but not overwhelming. Seriously good. You can enjoy these artichokes as a main or a solid side. And the best part? Baking them creates a crisp topping that pairs perfectly with the soft inside—making each bite different. It’s no wonder this dish is such a hit at family gatherings or Sunday dinners. People appreciate simple, healthy artichoke recipes that don’t compromise on flavor.

So here's the thing: In Lazio, these vegetarian stuffed artichokes are kinda like a cousin to the famous ‘carciofi alla romana,’ but with a creative twist, thanks to the extra nuts and cheese. Sometimes, you’ll see folks swapping in hazelnuts for walnuts or using rustic bread. But really, it sticks to that Roman idea of celebrating what’s fresh and local. This style of baked stuffed artichokes is one of those golden, tender appetizers everyone grabs first. Which is great. Or serve them as a stand-alone meal for something lighter yet filling. For sure. The filling soaks up the artichoke’s flavor and gets extra moist while baking, so every mouthful feels satisfying. These are the kinds of artichoke stuffing ideas that make you appreciate just how much you can do with simple ingredients. Pretty much. Whether sharing with friends or just making dinner for yourself, these Mediterranean stuffed artichokes fit right in for spring or fall and always bring a touch of Lazio’s kitchen to your table, giving you a taste of authentic Italian cuisine. I mean, no question.

How to prepare Vegetarian Stuffed Artichokes

To prepare vegetarian stuffed artichokes, first focus on the How to clean artichokes. Remove the stem 1, take off the outer and tougher leaves 2, and cut off the tips 3.

Slightly open the leaves 4 and as you clean them, immerse the artichokes in acidulated water 5. Take the stems, remove the harder final part, and peel them 6.

Then slice them into thin rounds 7. Cook the artichokes 8 and the stems 9 in salted boiling water for 15 minutes.

Drain everything and cool in ice water 10, then place the artichokes on absorbent paper to dry them 11. Meanwhile, prepare the filling: drain the stems and transfer them to a food processor 12.

Add the sliced bread 13 and walnut kernels 14, then blend until you obtain a homogenous mixture 15.

Transfer the mixture to a bowl and add the cottage cheese 16, hazelnut crumble 17, and grated pecorino 18.

Adjust with salt and pepper 19. Then add the lemon zest 20 and a few marjoram leaves 21. Mix to combine the ingredients.

Add the egg 22 and mix once again. Stuff the artichokes with the obtained filling 23, then place them in a baking tray and drizzle the surface with oil 34.

Moisten with vegetable broth 25 and bake in a static oven at 392°F (200°C) for 20 minutes. After this time, switch to grill mode at 446°F (230°C) and continue cooking for 3 minutes 26. Finish with a few marjoram leaves 27 and serve your vegetarian stuffed artichokes!

Storage

Vegetarian stuffed artichokes can be stored in the refrigerator, in a closed container, for 2 days. Before serving, reheat them in the oven at 356°F (180°C) for about 10 minutes.