Carbinartichoke: Artichoke Hearts Stuffed with Fresh Linguini in Carbonara Sauce

Culinary Arts student Michael Turzilli wins a second virtual market basket challenge with his spin on a stuffed artichoke.

Each week that our campuses are closed, we host a voluntary, virtual market basket challenge on Instagram @iceculinary. This week, Los Angeles campus student Michael Turzilli developed an original recipe with a working title: Carbinartichoke or Starichoke, it's the new stuffed artichoke.

For this week’s market basket challenge, our must-use ingredient was artichokes. In thinking of a way to use both the delicious leaves and the tender hearts, I decided to make a stuffed artichoke with fresh linguini in a carbonara sauce with artichoke hearts. On the side, I made a lemon aioli to dip the leaves in. Other focus ingredients that I was able to incorporate included pork, shallots, garlic, eggs, peas, lemon, flour and pecorino Romano cheese.


A post shared by Michael Turzilli 🔪 (@chefboymt) on


Michael Turzilli's Carbinartichoke: Stuffed Artichoke Recipe


  • 2 whole artichokes
  • 2 lemons
  • Cold water
  • Salt and pepper

For the lemon aioli:

  • 8 ounces sunflower oil
  • 1 egg yolk
  • 1 ounce lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon white vinegar
  • 3 cloves garlic
  • Olive oil, to taste
  • 1 anchovy filet
  • Salt & pepper

For the carbonara sauce:

  • 12 ounces fresh pasta of choice (I used linguine)
  • 3 egg yolks
  • 1 whole egg
  • 1/2 cup grated Pecorino Romano cheese, plus more for topping
  • 1/4 cup sweet peas
  • 2 thick-cut strips pork fat, chopped (I used bacon)
  • 1 small shallot, diced
  • Diced hearts from artichoke


  1. Scoop out the choke of both artichokes. Cut the first one into quarters, leaving stem trimmed and intact. For the other, scoop out the heart as well and leave in oil, salt and pepper for later.
  2. Keep artichokes in a cold bowl of water with juice of 2 lemons to keep from browning.
  3. Blanch both artichokes in salted water for 5 minutes and put directly into an ice bath.
  4. Let dry, then roast in at 425 F for 30-35 minutes.
  5. For the aioli, poach cloves of garlic in olive oil until fork tender. When finished, smash 3 cloves, as well as the anchovy filet, into a paste.
  6. Whisk all other ingredients, except oil, together in a bowl. While mixing, slowly drizzle in oil. Add in garlic paste and refrigerate until ready.
  7. For the pasta: Bring a pot of salted water to a boil. Cook pasta a little less than al dente. Save 1 cup of pasta water.
  8. For the sauce: Saute bacon. When almost crispy, add in shallot, peas and artichoke hearts, and sauté for another minute. Lower heat and mix in cooked pasta. Place everything in a large heated bowl.
  9. In a separate bowl, whisk eggs, cheese and a generous amount of pepper together. Quickly mix egg mixture into pasta mixture, incorporating as much pasta water as needed to make sauce creamy. Carefully scoop into hollowed artichoke and serve immediately.

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