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  • Writer's pictureRosangela Atte

Stuffed Artichokes Alla Napoletana

These artichokes are not only delicious and beautiful, but hold such sentimental value to me since my oldest aunt who passed away last year was the only one who could make them so well.

I didn't have the opportunity to see her and ask her for the recipe before she passed, so this is my version of Zia Consiglia's stuffed artichokes, I hope she's proud of me.


-12 artichokes

-8 free range eggs

-2 cups of grated Pecorino Romano

-1.5 cups of 1/2" diced salame Napoletano

-1.5 cups of 1/2" diced smoked mozzarella or caciocavallo

-1 tsp salt

-2 tsp black pepper

-1/4 cup EVOO


1.Trim 1/2 inch from every artichoke stem

2. Remove tough outer leaves until you reach the lighter colored leaves

3. Trim stem of outer fibrous part

4. Trim about 1" off the top of the artichoke

5. Cut artichoke in half and gently remove the choke with a small spoon

6. Place artichokes in lemon water until a pot of water comes to a boil

7. Once all artichokes are clean, boil in salted water for 5 minutes

8. While the artichokes are cooking dice the salame and cheese

9. Drain artichokes on paper towel

10. Beat eggs, salt, pepper and Pecorino until well combined and pour them in a pitcher so it's easier to pour

11. Once artichokes have cooled, place them on a baking tray

12. Fill them with a few pieces of cheese and salame and fill each cavity with the egg mixture

13. Bake at 375F° for 25 minutes or until lightly brown on the top

14. Sprinkle with fresh parsley and serve as an appetizer, side dish or as part of a brunch!

Buon Appetito!

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