5 from 1 vote

Carciofi ritti - Upright artichokes

Course Main
Cuisine Tuscan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2
Author Giulia


  • 5 artichokes
  • 1 lemon
  • 1 bunch of parsley
  • 2 cloves of garlic
  • 70 g of pancetta
  • Sea salt
  • Black pepper
  • 1/2 glass of extra virgin olive oil
  • 1 glass of water


  • Clean the artichokes as shown in the video, keeping aside also the stems and rubbing every piece with lemon to prevent them from blackening.
  • Chop parsley, garlic, pancetta, salt and pepper until you get the texture of a pesto.
  • Open gently the artichokes, as if they were a flower, and fill them with the parsley and pancetta pesto.
  • Arrange the artichokes in a pan, add the stems and cover them with extra virgin olive oil and water.
  • Cook the artichokes on low heat, keeping them covered with a lid, for about half an hour, until tender.
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