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Artichokes stuffed with risotto

An original way to stuff artichokes

by Ada Parisi
5 min read
Carciofi cotti al forno ripieni di risotto allo zafferano

Stuffed artichokes with saffron risotto. A recipe for stuffing artichokes in an original way, with a creamy and tasty risotto. Considering that the ARTICHOKES STUFFED IN SICILIEN STYLE They are one of the most popular dishes of Italian cuisine, because they do not combine them with another traditional dish such as risotto and beloved? Artichokes stuffed with rice can be served as an appetizer or main course and are perfect for buffets. The saffron risotto is creamy with cheese, thyme and toasted hazelnuts.

The process for making artichokes stuffed with rice is simple: Cleaning the artichokes How to make normal stuffed artichokes (and find how to do step by step in VIDEO TUTORIAL on my Youtube Channel), A risotto is prepared very much in the wave and the artichoke is stuffed with the risotto. Then, Cook the artichokes in a pan with oil and a little water until they become tender. Then you garnish the artichoke with a shower of toasted hazelnuts. Obviously, You can serve these artichokes as a hearty main dish, accompanied by a mixed salad. If you substitute the oil for the butter and omit the pecorino cheese, you get a rich, tasty vegan dish.

Take a look at all my RECIPES WITH ARTICHOKES where you will find the first, seconds, appetizers and side dishes based on this extraordinary vegetable. As the CREAMY PASTA WITH ARTICHOKES, the ARTICHOKES AND SOUR or those ROMAN. Have a good day!

Carciofi cotti al forno ripieni di risotto allo zafferano


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


8 artichokes (pick a fairly soft and large type, as the Roman violets)

150 grams of Carnaroli or Vialone Nano rice

saffron pistils

extra virgin olive oil

30 grams of cold butter

one shallot

thyme or other aromatic herb

vegetable broth

50 ml dry white wine

30 grams of Roasted Hazelnuts

pecorino cheese PDO

extra virgin olive oil


Clean the artichokes removing the outer and harder leaves and the cuff (don't throw it, You can fry it or stufarlo to dress a pasta or risotto) and soak them in water acidulated with lemon juice. Blot artichokes and broadening corolla of leaves with hands, gently. Then stick a knife in the Center and turn it over to remove the goatee inside and create the space needed for the filling. Finally, prick the bottom of the artichokes with the prongs of a fork for easy cooking.

For the risotto, wither finely chopped shallot in butter. Add the rice and toast it. Deglaze with the wine and add the Saffron dissolved in a little hot water. When the alcohol has evaporated, start cooking the risotto by adding the lemon thyme and, floor plan, vegetable broth. Consider that the risotto will then have to cook further inside the artichoke, so try to keep enough back to cooking. Cream, fire off, with the butter into cubes and grated pecorino and leave to rest.

Stuff each artichoke with the risotto, pressing well to fill them enough and forming a 'dome' of rice, then sprinkle with chopped hazelnuts. Arrange the artichokes ' standing ' with the filling on top, in a roasting pan with high sides and add on the bottom a little water with a few drops of lemon.

Cover the pan with aluminum foil and cook for 20 minutes or until, by inserting the prongs of a fork at the base of the artichoke, This will not be an early. If you want to make the top of the class (thing that I appreciate most sincerely), Once the artichokes are cooked pass them under the grill at 220 degrees for 5 minutes so that the surface of the Golden and crunchy risotto. At this point I just have to tell you "Enjoy your meal!".


MATCHING: With artichokes we choose to combine a light beer, produced in Augsburg (Syracuse). The company is called "Bona" (its owner is Andrea Bona) and the beer is called Augusta: is a pils lager style, with scents ranging from floral ones malt, a dense foam, slightly bitter, with an alcohol content of 4,8% vol. All beers produced by the Sicilian company are not pasteurized and therefore are to be considered "crude".

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Hedwig February 26, 2015 - 20:39

This time step. Artichokes are not the forte of maritozzi so for me I do it boiled with a little then of olive oil and taste them so I love the taste. He also speaks of risotto and says vade retro…If it were filled with dough maybe…. a hug and good evening.

Sicilians creative in the kitchen February 27, 2015 - 00:39

Hi Hedwig, I think you have the mission to try all my dishes! But exempted you from those that are not to your taste or the taste of your husband! I love the risotto, How come there in North with your husband doesn't like? A big kiss

Giulia February 26, 2015 - 14:08

Hi Ada!!that good dish…I love artichokes and risotto! good as always

Sicilians creative in the kitchen February 26, 2015 - 14:18

Hello Giulia! Also I love them both and I perversely put together! You're a sweetheart!


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