Artichoke Cheese Panzerotti Recipe – Italian Panzerotti with Ricotta and Caciocavallo

Artichoke Cheese Panzerotti Recipe

This Artichoke Cheese Panzerotti recipe brings together the flavors of creamy ricotta, nutty caciocavallo, and tender artichokes in a golden, deep-fried pastry. Featured on Bonacini’s Italy, host Michael Bonacini demonstrates how to make this classic Italian snack that’s perfect for appetizers, lunch, or casual entertaining. With a crisp exterior and a rich, flavorful filling, these panzerotti are sure to impress both family and guests alike.

The Inspiration

Panzerotti are a beloved Italian street food, originating from Southern Italy, especially Puglia and Campania. These small, stuffed turnovers are traditionally fried and filled with savory ingredients such as cheeses, vegetables, and cured meats.

Michael Bonacini’s version highlights artichokes, a classic Italian ingredient that brings tender, earthy flavors to the filling. By combining ricotta with caciocavallo cheese, the recipe balances creaminess with a slightly salty, nutty bite, reflecting the Italian passion for simple yet bold flavor combinations. These panzerotti exemplify Bonacini’s approach: taking traditional Italian recipes and refining them for home cooks while preserving authenticity.

Ingredients

• 1 tablespoon (15 ml) butter
• 1 garlic clove, minced
• 1 small onion, diced
• 1 cup (240 ml) chopped artichoke hearts (freshly cooked or canned)
• 1 tablespoon (15 ml) chopped fresh oregano
• 2 cups (470 ml) grated caciocavallo cheese (or substitute with mozzarella)
• 1 cup (240 ml) ricotta cheese
• 1 egg, whisked
• Salt and pepper
• 1½ pounds (680 g) pizza dough, store-bought
• Vegetable oil, for deep-frying

Method

• Heat butter in a skillet over medium heat. Add garlic and onion and sauté until soft and fragrant. Add chopped artichoke hearts and oregano and cook for another couple of minutes. Remove from heat and set aside.
• Add grated caciocavallo, ricotta, whisked egg, salt and pepper to a bowl and mix to combine thoroughly.
• Cut pizza dough into 8 pieces and roll each piece into a ¼-inch (6 mm) thick circle. Add 1/4 to 1/3 cup (60-80 ml) of filling to centre of each circle, then fold dough over to create a crescent shape. Seal edges together firmly by rolling and pressing with your fingers or crimping with a fork.
• Heat vegetable oil in a large saucepan to 375 F (190 C). Fry panzerotti in batches, turning periodically, until golden brown. Transfer to paper-towel lined platter. Allow to cool for a few minutes before serving.
• Buon appetito!

Serving Suggestions

These Artichoke Cheese Panzerotti are ideal as appetizers at parties, brunch, or a casual family meal. Serve them warm to fully enjoy the crisp pastry exterior and creamy, cheesy filling. Pair them with a simple tomato sauce or marinara for dipping, which enhances the flavors of the artichokes and cheeses.

For a festive spread, serve alongside a variety of Italian antipasti such as marinated olives, roasted peppers, or cured meats. They also pair well with a light, crisp white wine like Pinot Grigio or Verdicchio. These panzerotti are perfect finger foods for entertaining, allowing guests to enjoy a taste of Italy in every bite.

Final Thoughts

This Artichoke Cheese Panzerotti recipe is a celebration of Italian street food and home-style cooking. Michael Bonacini’s version elevates a classic snack by combining artichokes with the creamy richness of ricotta and the nutty depth of caciocavallo cheese. The result is a golden, crispy pastry with a luxurious, flavorful center that’s perfect for sharing.

Whether serving at a casual family dinner, a festive gathering, or a brunch spread, these panzerotti showcase the best of Italian culinary tradition. The combination of textures—from crisp exterior to creamy, cheesy filling—makes this dish memorable, while the approachable preparation encourages home cooks to experiment with other vegetables or cheese blends.