Italian Stuffed Artichokes with Turin Breadsticks | Carciofi Ripieni con Toma, Nocciole e Grissini Torinesi
- Aug 23
- 3 min read
Updated: 4 hours ago
These Piedmont-inspired stuffed artichokes combine Grissini Torinesi, Toma Piemontese, toasted hazelnuts, Parmigiano Reggiano, parsley and lemon. The grissini are softened inside the filling so they absorb artichoke juices without becoming pasty, while a separate dry portion is toasted on top. Servings: 4 Prep Time: 35 minutes Cooking Time: 45 minutes Total Time: About 1 hour 20 minutes
The Story
This dish stuffs tender artichoke hearts with a filling of Toma cheese and toasted hazelnuts, braised until fully tender and finished with a crumble of crushed Turin breadsticks. It's a hearty, Piedmontese take on stuffed artichokes.
Ingredients
For the Artichokes
4 large globe artichokes
1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon fine sea salt
Freshly ground black pepper
For the Filling
4 oz Grissini Torinesi (115 g)
4 oz Toma Piemontese (115 g), finely grated
1/2 cup finely grated Parmigiano Reggiano (45 g)
1/3 cup toasted Piedmont hazelnuts (40 g), finely chopped
2 tablespoons chopped flat leaf parsley
1 small garlic clove, finely grated
1 teaspoon lemon zest
1 large egg
1/3 cup whole milk (80 ml)
2 tablespoons extra virgin olive oil
For Cooking and Finishing
1/2 cup dry white wine (120 ml)
1 cup light vegetable or chicken stock (240 ml)
1 tablespoon unsalted butter
2 sage leaves
2 tablespoons crushed Grissini Torinesi
1 tablespoon Parmigiano
1 tablespoon toasted chopped hazelnuts
Preparing the Artichokes
Trim the artichokes down to their tender hearts, removing the tough outer leaves and choke, and rub with lemon to prevent browning.
Making the Filling
Combine the crumbled Toma, chopped toasted hazelnuts, breadcrumbs, garlic, and parsley with a little olive oil until evenly moistened.
Toasting the Hazelnuts
Toast the hazelnuts in a dry pan until fragrant, then roughly chop.
Stuffing the Artichokes
Gently open the artichoke leaves and pack the Toma and hazelnut filling between them and into the center.
Cooking the Artichokes
Arrange the stuffed artichokes upright in a pot just large enough to hold them snugly, add olive oil and a little water, cover, and simmer gently until fully tender, about 35 to 40 minutes.
Finishing with Grissini
Crumble the Grissini Torinesi over the tops of the cooked artichokes and warm briefly under a broiler until lightly golden and crisp.
Plating
Divide the artichokes among warm plates, finishing with a scattering of extra Grissini crumbs and a drizzle of good olive oil.
Professional Technique
For consistent professional results, work in measured stages and keep the principal ingredient at the center of the preparation. Taste and adjust seasoning at each major stage rather than only at the end.
Texture and Moisture Control
Keep the artichokes covered while braising so they steam evenly and cook through completely.
Professional Mise en Place
Have the filling made and the artichokes trimmed before starting to stuff, since the process goes faster with everything ready.
Chef Tips
Toast the hazelnuts fresh for the best aroma; pre-toasted nuts lose much of their flavor over time.
Common Mistakes
The most common mistake is under-braising the artichokes, leaving the hearts tough — give them the full cooking time.
Wine Pairing
Storage
Store covered in the refrigerator for up to 2 days; reheat gently.
Nutrition
This is a moderately rich dish, balanced by the fiber and nutrients of the artichokes themselves.
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