• 6 medium – Artichokes
  • 1 Lemon
  • 6 tablespoons – Finely minced fresh rosemary
  • 6 tablespoons – Finely minced fresh sage
  • 1 Dried red chile, minced
  • Salt and pepper [to taste]
  • Olive oil


  1. Snap the bottom outer leaves off each artichoke and discard.
  2. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring.
  3. Using a small sharp knife, trim the stems to theirtender corres and cut the tops off the leaves.
  4. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon.
  5. To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil.
  6. Divide the mixture evenly and pack it in the artichokes.
  7. Stand them in a single layer in a baking pan filled to 1 inches height with equal amounts of water and
    olive oil.
  8. Sprinkle olive oil liberally over the tops.
  9. Heat the oven to 350°F and bake until tender, about 45 min.
  10. Serve hot, at room temperature, or cold.


6 people

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