Stuffed artichokes

Stuffed artichokes

Total: 1 hr 10 min. | Active: 1 hr
vegetarian, gluten-free
Nutritional value / people: 378 kcal
, Fat: 25 g
, Carbohydrate: 22 g
, Protein: 21 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 litre water
1 organic lemon, sliced
8 artichokes
1 tbsp salt


2 tbsp walnut kernels, coarsely chopped


2 tbsp olive oil
1 spring onion incl. green part, cut into thin rings
150 g carrots, diced
250 g celery, diced
½ tsp paprika
½ tsp salt
a little pepper
½ bunch parsley, finely chopped
200 g Asiago, grated
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One shallow baking dish (holding approx. 2 l), greased

How it's done

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Pour the water and lemon slices into a large pan. Break the stem at the base of the artichokes, snap off all the rows of leaves from the head, right up to the artichoke heart. Place the artichokes in the lemon water immediately, bring to the boil, season with salt. Reduce the heat, simmer for approx. 30 mins. Remove, drain, remove the fuzzy centre with a spoon.


Without adding any oil, toast the nuts in an uncoated frying pan until golden brown.


Heat the oil in the same pan, briefly sauté the spring onion, add all of the ingredients up to and including the paprika, cook for a further 5 mins., season. Stir in the nuts, lemon zest, lemon juice, parsley and half of the cheese. Stuff the artichokes with the mixture, transfer to the prepared dish, sprinkle with the remainder of the cheese.

To bake

Approx. 10 mins. in the upper half of an oven preheated to 220°C.


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