Thursday, June 20 2024

Artichokes with egg are a variation of the classic stuffed artichokes made with ground meat.

In this case, in fact, the artichokes, after being carefully cleaned, are stuffed with breadcrumbs, cheese and eggs.

The preparation is quite simple but the result will be very special and will appeal to all artichoke lovers who like to eat them in many different variations.






  • 4 artichokes
  • 1 cup of breadcrumbs
  • 3 eggs
  • A sprinkle of Parmigiano Reggiano cheese
  • 2 cloves of garlic
  • A sprinkle of pine nuts
  • A sprinkle of extra virgin olive oil
  • salt and pepper to taste
  • parsley to taste
  • 2-3 large potatoes (optional)



To begin the preparation of artichokes with egg you have to start with the artichokes themselves.

These, in fact, will first have to be stripped of the stem, then of the outermost leaves and finally the remaining leaves will have to be cut in half so as to remove the thorns as well.

Using a well-sharpened knife, hollow out the central part of your artichoke so as to also remove the smaller leaves, which also contain thorns, and any beard that may be present inside your artichokes.

At this point in a frying pan heat some extra virgin olive oil, add the garlic and breadcrumbs and let it go for a few minutes.

Add the pine nuts at this point and turn off the flame when the breadcrumbs start to brown.

Add when the mixture is cold also the grated cheese and mix everything together, adjusting salt and pepper if necessary.

With that done you can stuff your artichokes with the filling you have just made.

Separately in a bowl work together the eggs, salt and pepper and also add some finely chopped parsley.

Mix everything well and at this point move to the stove.

Take a large nonstick frying pan, add some extra virgin olive oil and heat.

Only at this point take back your artichokes, finish stuffing them with the egg mixture you just created and immediately flip them over the pan so that the egg thickens nicely.

At this point, if you want, add the potatoes.

Continue in this way until you have stuffed all your artichokes with the egg and continue cooking, covering with a lid.

After a few minutes lay the artichokes on their side or move to a high-sided pot and arrange them on the stem and add more oil or vegetable stock if necessary to allow your artichokes to cook evenly.

Let the cooking continue for about 15 minutes.

Once ready and well tender, your artichokes with egg can be served to your guests accompanied by the sauce that they will have released in the meantime during cooking.

Artichokes with egg will keep for at most a couple of days in an airtight container stored in the refrigerator.

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