Mamme ripiene recipe
A traditional recipe from our chef Antonella, who runs cookery holidays in Venice. Go learn to cook on an Italian cooking holiday and discover the gastronomic delights and secrets of Italy.
Mamme ripiene – ‘stuffed artichokes’
• 4 “Mamme” artichokes
• 8 slices of pancetta ham
• 2 garlic cloves
• 1 bunch of parsley
• 8 Tbs olive oil
• Salt and pepper
• ½ cup water
• 1 lemon
Clean the artichokes by pulling off the harder outside leaves, cut off about 2 cms at the top and then cut off (and save!) the stem so that the artichoke stands upright on its end.
Chop finely the pancetta, garlic parsley, lemon rind and the stem of the artichoke and mix together in a bowl. This makes the “ripieno”, which means “stuffing”. Salt and pepper as required.
Pull apart slightly the leaves ot the artichoke to create an opening in the centre and then push in the stuffing.
Place the olive oil in a saucepan or non-stick fry pan, then on top place the stuffed artichokes, with the leaves facing upwards, so that they are sitting on their base, add the water, cover and let cook over a low flame for an hour.
This Italian cookery holiday in Venice is no longer available to you can view our full range of Italian cookery holidays here.