Stuffed artichokes

06/11/2026

Stuffed artichokes are an ancient recipe from the rural tradition, born from a simple yet flavorful cuisine. In Apulia, this dish tells the story of a culture built on using and enhancing local ingredients: stale bread becomes the base of the filling, enriched with a typical cheese such as caciocavallo and with capers that grow spontaneously in the Apulian countryside.

Today this preparation also represents an example of sustainable cooking, capable of transforming simple, genuine ingredients into a delicious and authentic main course. What makes it even more special is the extra virgin olive oil produced in the lands of Fasano, with its slightly peppery flavor, which pairs perfectly with the Brindisi artichoke IGP, appreciated for its delicate taste and tender texture.

A meeting of simple flavors deeply connected to the land, which makes stuffed artichokes a symbolic dish of Apulian tradition and which today is presented to us by our Cesarina Angela from Fasano, a town in the hinterland of the province of Brindisi.

“This recipe tastes like my grandparents’ home and will allow you to bring to the table a dish that even children—who often don’t like vegetables—will enjoy.”

Stuffed artichokes

A simple, authentic main course rooted in rural tradition

DifficultyMedium

Preparation time30m

Cooking time45m

Servings6

€

CostLow

Ingredients

6 artichokes
200 g caciocavallo cheese
100 g stale bread
1 egg
100 g parmesan
20 g desalinated capers
Parsley, salt and pepper to taste
3 medium yellow-fleshed potatoes
50 g extra virgin olive oil

Method

Clean the artichokes by removing the tough outer leaves and place them in water with lemon juice to prevent oxidation.
Blanch them in salted water with plenty of extra virgin olive oil for 15 minutes until they soften. Set aside the cooking water.
Peel the potatoes and cut them into chunks, then blanch them in the same water used for the artichokes for about 8–9 minutes.
Prepare the filling with an egg, chopped stale bread (previously softened in water), grated cheese, capers, parsley, salt and pepper.
Gently open the artichokes (which will have cooled by now) and place pieces of caciocavallo and the prepared filling in the center.
Arrange the previously blanched potatoes in a baking dish, place the artichokes on top, add a little of the artichoke cooking water and a drizzle of olive oil.
Bake in the oven at 180°C (350°F) for 20–25 minutes.