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Stuffed Artichokes: Carciofe Ripieni Recipe

Stuffed Artichokes: Carciofe Ripieni

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Average Rating:

Total Reviews: 8

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  • on May 25, 2013

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    Boo to those that say too much work to eat! They are artichokes, worth the work! Messy, delicious & glorious.
    There is some prep involved, so plan accordingly. You will not be disappointed!

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  • on February 07, 2010

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    I agree with the other disappointed reviewer. A bit hard to eat - not much to it. My older guests didn't enjoy them at all. And cutting them up just made a mess - presentation was not great. I'm sticking to my wonderful, tender, flavorful grilled artichokes.

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  • on May 08, 2008

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    Wow! I've never had a stuffed artichoke. It's wonderful. First, it requires two baking dishes, not one. Cutting up 4 artichokes into quarters = 16 units of artichokes. The lemon juice in the boiling water added a nice accent to the vegetal flavor of both the artichokes and the parsley. And don't forget the salt... the parmesan alone doesn't add enough salt flavor.

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  • on October 09, 2006

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    Excellent - a little messey to eat but worth it! will do again.

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  • on July 13, 2006

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    I first saw this recipe this past weekend on a show where Mario Batali visited his family. He helped his mother make it for a reunion/family get together and it just looked yummy.
    I thought that this would be a great alternative to just boiling artichokes and serving them with a dip. We had it for dinner this evening and it was delicious!
    The prep work was easy. The most time consuming part was the baking, so be sure to time appropriately. I would definately recommend this dish.

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  • on June 02, 2006

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    Easy to prepare, spectacular looking, fun to eat, delicious.

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  • on February 22, 2006

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    I love artichoke and I love Mario. Match made in heaven

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  • on January 12, 2006

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    These came out perfect! There is a simialar version at a local resturant that we order a lot and these were sooo much better.

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