# Carciofi Ripieni Vegani

## Description
A sophisticated dairy-free take on the classic Italian stuffed artichokes from Rome. Baby artichokes are meticulously prepared and filled with a savory mixture of herbs, breadcrumbs, and pine nuts, then braised in white wine and vegetable broth. This labor-intensive appetizer showcases the artichoke's natural flavors while creating an impressive presentation that honors traditional Roman cooking techniques.

## Quick Facts
- Calories: 285 per serving
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 105 minutes
- Servings: 2
- Difficulty: hard
- Cuisine: Italian
- Health Score: 8.5/10

## Nutrition Per Serving
- Calories: 285
- Protein: 6g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 9g
- Sugar: 4g
- Sodium: 520mg

## Dietary Information
This recipe is: Vegan, Vegetarian, Dairy-Free

## Ingredients (2 servings)
- 4 whole baby artichokes (fresh, with tight leaves)
- 2 whole lemon (for acidulated water and juice)
- 0.75 cups fresh breadcrumbs (from day-old Italian bread)
- 3 tablespoons pine nuts (toasted)
- 4 cloves garlic (minced)
- 0.25 cups fresh parsley (finely chopped)
- 2 tablespoons fresh mint (finely chopped)
- 2 tablespoons capers (rinsed and chopped)
- 0.5 cups extra virgin olive oil (divided)
- 0.75 cups dry white wine (such as Pinot Grigio)
- 1.5 cups vegetable broth (warm)
- 1 teaspoons sea salt (plus more to taste)
- 0.5 teaspoons black pepper (freshly ground)

## Instructions
1. Fill a large bowl with cold water and squeeze juice of 1 lemon into it. Begin preparing artichokes by removing tough outer leaves until you reach pale green tender ones. Cut off top third of each artichoke and trim stem to 1 inch.
2. Using a melon baller or small spoon, carefully remove the fuzzy choke from center of each artichoke, creating a cavity. Immediately place cleaned artichokes in lemon water to prevent browning.
3. Toast pine nuts in a dry skillet over medium heat until golden, shaking frequently. Let cool and roughly chop. In a bowl, combine breadcrumbs, pine nuts, half the garlic, parsley, mint, capers, 3 tablespoons olive oil, salt, and pepper.
4. Remove artichokes from water and pat dry. Gently spread leaves and fill cavities with breadcrumb mixture, pressing down lightly. Also tuck some filling between the leaves.
5. In a heavy-bottomed pot wide enough to hold artichokes upright, heat remaining olive oil over medium heat. Add remaining garlic and sauté until fragrant, about 1 minute.
6. Arrange stuffed artichokes upright in pot. Add wine and let it reduce by half. Add warm broth to reach halfway up artichokes. Cover tightly and simmer on low heat.
7. Continue braising covered for 45-50 minutes, checking liquid level every 15 minutes and adding more broth if needed. Artichokes are done when outer leaves pull away easily and hearts are tender when pierced.
8. Transfer artichokes to serving plates. If desired, reduce remaining cooking liquid over high heat until syrupy. Drizzle over artichokes and serve warm with lemon wedges.

## Allergen Information
Contains: gluten, tree nuts

## Tags
italian, artichokes, vegan, dairy-free, appetizer, braised, roman, sophisticated, entertaining

## Source
Recipe by: CalorieGram AI

## Machine-Readable Data

### Recipe Metadata
```json
{
  "id": "f505aeff-77bf-46f4-bfc5-7dd2a03507da",
  "youtube_id": null,
  "title": "Carciofi Ripieni Vegani",
  "cuisine_type": "Italian",
  "meal_type": [
    "appetizer"
  ],
  "difficulty_level": "hard",
  "servings": 2,
  "prep_time_minutes": 45,
  "cook_time_minutes": 60,
  "total_time_minutes": 105,
  "health_score": 8.5,
  "created_at": "2025-06-24T16:41:39.000Z",
  "updated_at": "2025-06-24T16:41:39.000Z"
}
```

### Ingredients Data
```json
{
  "servings": 2,
  "ingredients": [
    {
      "name": "baby artichokes",
      "amount": 4,
      "unit": "whole",
      "notes": "fresh, with tight leaves"
    },
    {
      "name": "lemon",
      "amount": 2,
      "unit": "whole",
      "notes": "for acidulated water and juice"
    },
    {
      "name": "fresh breadcrumbs",
      "amount": 0.75,
      "unit": "cups",
      "notes": "from day-old Italian bread"
    },
    {
      "name": "pine nuts",
      "amount": 3,
      "unit": "tablespoons",
      "notes": "toasted"
    },
    {
      "name": "garlic",
      "amount": 4,
      "unit": "cloves",
      "notes": "minced"
    },
    {
      "name": "fresh parsley",
      "amount": 0.25,
      "unit": "cups",
      "notes": "finely chopped"
    },
    {
      "name": "fresh mint",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "finely chopped"
    },
    {
      "name": "capers",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "rinsed and chopped"
    },
    {
      "name": "extra virgin olive oil",
      "amount": 0.5,
      "unit": "cups",
      "notes": "divided"
    },
    {
      "name": "dry white wine",
      "amount": 0.75,
      "unit": "cups",
      "notes": "such as Pinot Grigio"
    },
    {
      "name": "vegetable broth",
      "amount": 1.5,
      "unit": "cups",
      "notes": "warm"
    },
    {
      "name": "sea salt",
      "amount": 1,
      "unit": "teaspoons",
      "notes": "plus more to taste"
    },
    {
      "name": "black pepper",
      "amount": 0.5,
      "unit": "teaspoons",
      "notes": "freshly ground"
    }
  ]
}
```

### Nutrition Data (per serving)
```json
{
  "calories": 285,
  "macros": {
    "protein_g": 6,
    "carbs_g": 28,
    "fat_g": 18,
    "fiber_g": 9,
    "sugar_g": 4,
    "sodium_mg": 520
  },
  "dietary_tags": {
    "vegan": true,
    "vegetarian": true,
    "gluten_free": false,
    "dairy_free": true,
    "nut_free": false
  }
}
```

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This recipe is from CalorieGram Recipes - Your AI-powered healthy recipe discovery platform.
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