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


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