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Artichokes with Parmesan Cheese

Carciofi con Parmigiano Reggiano


Grana Padano is the cousin of Parmigiano Reggiano and comes from the Emilia Romagna marsh lands of the Pianura Padana. It is called grana because of its grainy texture. The process for making this cheese is similar to Parmigiano Reggiano in that it is cow's milk cheese, but Grana Padano is make from all skim milk, whereas Parmigiano is part skim; both come from an evening and morning milking mix. Cows for Grana Padano graze on different grasses too and are allowed to eat corn stalks. Either cheese can be used in this recipe.


4 cooked artichokes, trimmed, tough outer layer of leaves removed, cut in half and choke removed

2 cloves garlic, minced

2 tablespoons Filippo Berio extra virgin olive oil plus extra for baking pan

1/4 cup thyme leaves

1 1/2 cups bread crumbs

2/3 cup grated Parmigiano Reggiano cheese

1/2 cup chicken or vegetable broth

Juice of 1 lemon


Boil the whole artichoke in salted water until tender. 20 minutes or so.

Halve, scoop out choke.

Preheat the oven to 350F.

Heat the olive oil and flavor it with the garlic. Stir in the thyme and bread crumbs and combine well. Add salt and pepper to taste.

Transfer the mixture to a bowl and stir in the cheese.

Fill the artichoke halves with some of the mixture; place the artichokes in a baking dish and drizzle them with olive oil.

Mix the broth and lemon juice together and pour it into the side of the baking dish. Cover the dish with foil and bake for 30

May be served hot or at room temperature.

This recipe is featured in show 1702 — Favorite Cheeses and Wines.


  1. Barbara's avatar


    I this recipe it does not have the fact that you cook the artichokes before stuffing them and also Mary in the video shows that the garlic and cheese and tyme goes in a bowl
    in the printed recipe one heats the oil and the garlic stir in the tyme and bread crumbs then
    transfer the mixture to a bowl and add the cheese so what is the video right or the recipe
  2. Paul Lally, Executive producer's avatar

    Paul Lally, Executive producer


    The printed recipe is the correct one. When we produced the video, we had to compress some steps for timing reasons.


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