Artichokes stuffed with peas: a traditional Apulian recipe.

Stuffed artichokes with peas are one of the masterpieces of traditional Apulian cuisine, a unique dish that celebrates the perfect marriage of seasonal vegetables and the culinary wisdom of our grandmothers. This historic recipe from Gargano transforms simple and genuine ingredients into a gastronomic experience that embodies all the flavor and tradition of our land.

The secret of these stuffed artichokes lies in the quality of the filling, prepared with stale breadcrumbs, grated Pecorino cheese, fresh parsley, and olives, all bound together by our Cristalda e Pizzomunno extra virgin olive oil, which gives the mixture that characteristic softness and flavor that makes every bite unforgettable. The traditional cooking technique, with the artichokes arranged "standing" on a bed of fresh peas, allows the flavors to blend harmoniously during the long, slow cooking.

The Cristalda e Pizzomunno extra virgin olive oil from Oleificio Fratelli Vieste not only enriches the filling during preparation but is also used for the final creaming, enhancing the natural flavors of the artichokes and peas. This traditional Apulian peasant dish is perfect as a main course for Sunday lunches or special dinners, where each stuffed artichoke becomes a small treasure chest of authentic flavors.

Preparing stuffed artichokes with peas requires patience and care, but the final result rewards every effort: tender vegetables, a tasty filling, and a fragrant sauce that tells stories of family and culinary traditions handed down from generation to generation.

Preparation time: 30 minutes
Cooking time: 40 minutes
Difficulty: Medium
Servings: 4-6 people

INGREDIENTS

4-6 artichokes (8 if small)
1 lemon (juice)
150 g finely crumbled stale breadcrumbs
80 g grated Pecorino cheese
1 clove garlic
1 bunch parsley
40 g pitted black or green olives
1 egg
1 fresh spring onion or ½ white onion
500 g fresh shelled peas
extra virgin olive oil
salt
pepper

PREPARATION

Clean the artichokes by removing the harder outer leaves and cutting off the thorny tips. Gently spread the central leaves with your fingers to create space for the filling and remove any "beard" inside by scooping it out with a teaspoon. Place the artichokes in a bowl with water acidified with lemon juice to prevent them from blackening.

Clean the artichoke stems, cut them into small pieces and set aside.

In a large bowl, combine the slightly softened and squeezed breadcrumbs, grated Pecorino cheese, minced garlic, parsley, and olives. Season with salt and pepper and drizzle with a little oil. Add the egg and knead with your hands until you get a moist and compact mixture; if it's too dry, add more oil or a drop of water.

Drain the artichokes, dry them, and fill them with the prepared mixture, pressing well so that the filling penetrates between the leaves and forms a nice dome on top.

Pour a generous drizzle of oil into a high-sided pot, large enough to hold the artichokes standing close to each other. Add the chopped onion and the artichoke stems cut into pieces and let them brown, then add the shelled peas; season with salt and pepper.

Place the stuffed artichokes "standing" on top of the bed of peas, nesting them together so they don't tip over.

Pour water (or broth) gently along the edges of the pot, until the peas are almost completely covered (the water should reach about half the height of the artichokes; do not submerge them completely, the filling should steam). Season each artichoke with a drizzle of raw oil on top of the filling.

Cover the pot and cook over low heat for about 30-40 minutes. Check for doneness: the peas should be tender and a fork should easily penetrate the base of the artichoke. If the sauce dries out too much, add a little hot water. Serve hot, drizzled with raw oil.