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Stuffed Artichokes

Ninetta Virga is ready to delight us with Stuffed Artichokes, so named because they are stuffed with egg and then fried in a pan to seal the filling inside. The filling consists of a mixture of parsley, minced onion, breadcrumbs, grated pecorino cheese (or Parmesan), salt, and pepper, all bound with beaten eggs and then cooked in tomato sauce. An easy-to-prepare dish where mopping up the sauce is a must.

Ingredients for 4 people:

  • 2 eggs
  • 8 artichokes
  • 8 tablespoons of breadcrumbs
  • 4 tablespoons of grated Pecorino or Parmesan cheese
  • 1 white onion
  • A sprig of parsley
  • Salt and black pepper
  • Extra virgin olive oil
  • 1 liter of tomato sauce


Clean the artichokes by removing the outer leaves, leaving the heart intact, soak them in cold water with the juice of one lemon for 4 minutes. Rinse them with clean water and squeeze them well.

Prepare the filling with 8 tablespoons of breadcrumbs, 4 tablespoons of grated cheese, finely chopped raw onion, and add finely chopped parsley, salt, and pepper to taste. Beat eggs and add salt and pepper.

Fill the artichokes with the prepared mixture and cover them with the beaten eggs. Take a pan, add 2 tablespoons of oil, and sauté the artichokes. In a pot, add a drizzle of oil, finely chopped onion, sauté it, and add 1 liter of tomato sauce, salt, and pepper to taste, and let it cook for 5 minutes from boiling, add the previously sautéed artichokes and let them cook for at least 10/15 minutes, always covered.
Serve them piping hot.

FROM 20 TO 28 APRIL 2024

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