Carciofi ripieni: stuffed artichokes with seitan, garlic and parsley
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Stuffed artichokes (carciofi ripieni)
A vegetarian take on stuffed artichokes, with a filling of seitan, garlic, parsley and the tender artichoke hearts. The same filling works for peppers, zucchini and other vegetables.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegetarian
Ingredients
- 6 medium artichokes
- 100 g (3½ oz) seitan (wheat protein), minced in a food processor
- 1 egg
- 50 g (½ cup) breadcrumbs, plus extra for coating
- 2 garlic cloves, chopped
- A small bunch of parsley, chopped
- Salt and pepper
- Olive oil
- Vegetable stock (or water)
- A little flour (optional, for croquettes)
Instructions
- Trim the artichokes: remove the tough outer leaves, scoop out the hairy choke and hollow out the middle. Finely chop the tender inner leaves you remove.
- Mix the chopped artichoke with the seitan, egg, breadcrumbs, garlic and parsley, and season with salt and pepper.
- Fill the artichokes and dip the filled ends in breadcrumbs.
- Brown gently on all sides in very little oil, then add a little stock and cover.
- Cook for 10–15 minutes, until the artichokes are tender, checking the liquid and adding more as it evaporates.
- Use any leftover filling to make croquettes: add a little egg and flour only if it needs more binding, shape into balls, roll in breadcrumbs and add them to the pan for the last 5 minutes.
Notes
The filling makes delicious, substantial croquettes in their own right! Form balls, roll in breadcrumbs and shallow fry in hot olive oil.
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