Serena and I just can’t agree about this: thistles … tasty, yes or no? Okay, maybe I’m being a bit harsh by calling them thistles, they’re actually called carciofi, but to me they’ll always just be big thistles, certainly to be admired for their impressive foliage and wonderful purple flower heads, but as a kid growing up in the English countryside, thistles, like stinging nettles, were to be left well alone!

this …

… should become this …

… but instead it becomes this … now does that seem right to you?

Speaking of those impressive flower heads, if Serena has her evil way with the poor things they never get to flower … because they end up on her plate (not mine). Yes, the main edible thistly bit is actually the flower head before it has had a chance to fulfil itself by blooming. Pretty cruel if you ask me.

Now, I’ll just have to take Serena’s word for it that carciofi do actually taste of something. In fact, according to her they’re wonderful … and I guess I’ve just come to accept it as an ‘Italian thing’, to be added to the long list of national eccentricities. So before I put you off for life I think I’d better hand over to my dear wife and eater of big thistles, Serena for … a wonderful recipe!!!

Carciofi ripieni = Stuffed artichokes

Preparazione = Preparation

Clean the artichokes following the instruction I gave you in my previous post: Come Pulire i Carciofi, but without cutting them into quarters. Remove the stalk high up near the head, so as to form a flat base in order to be able to stand them upright. Peel the tender part of the stalks and cut it into 3-5 cm lengths. Put the artichoke heads and stalks in a bowl of cold water along with the juice of half a lemon.

In the mean time prepare the stuffing: put breadcrumbs, Parmesan cheese, finely chopped parsley and garlic, salt, pepper, and two tablespoons of olive oil in a bowl and mix together well.

Shake the water off the artichokes, then open the tops, and with a small spoon remove the fluffy ‘wool’ from inside. Carefully stuff the artichokes with the breadcrumb mixture, pressing it firmly down. Put the stuffed artichokes upright in a baking pan. Insert the stalks in the spaces in between the heads to help keep them upright. Fill the baking pan with acqua acidulata (water mixed with the juice of half a lemon) until it reaches 2/3 of the way up the artichokes. Drizzle a little olive oil over them, cover the baking pan with foil or a lid, and bake in a preheated medium oven, 160° C (320° F) for about 35 minutes. Uncover the artichokes and leave them to brown for about another 10 minutes. Remove them from the oven, and leave to cool for a while before serving. They’re also great served cold.