Introduction

Stuffed Artichokes

November 26, 2020 /

Stuffed artichokes were always a part of our holiday meals, a delicious starter to our celebratory feasts. Now, I continue the tradition with my own family of picky eaters, each who absolutely love my stuffed artichokes.

Here, I am sharing my recipe, but feel free to make changes to it by adding whatever you think you’d enjoy to the stuffing. Some traditional Italian recipes call for raisins and pine nuts. I prefer savory/salty bites throughout. If you like them, chopped anchovies are a wonderful addition. You can even change up the cooking liquid. My mom once in a while would cook the artichokes in tomato sauce and my goodness they were messy but so worth it!

Alas, my kids would never forgive me if I added anchovies or raisins to my artichokes, so below is the recipe they all agree is the best.

INGREDIENTS

  • 6 whole artichokes
  • 2 cups Italian bread crumbs (I prefer a combination of seasoned panko and regular breadcrumbs)
  • 1 cup pecorino romano cheese grated (I prefer Locatelli brand)
  • 1/3 cup fresh parsley minced
  • 6 cloves garlic minced
  • 6 cloves garlic smashed
  • 1/2 cup chopped marinated Sicilian olives
  • Salt and pepper to taste
  • Red pepper flakes to taste (optional)
  • ¼ cup lemon juice
  • 6 tablespoons olive oil
  • 4 cups chicken broth
  • 1 stick salted butter
  • 1/2 cup dry white wine

INSTRUCTIONS

1. Slice off ¼ inch straight from the top of each artichoke (the prickly part). Cut off the stem so the artichoke sits flat. Reserve the stems.

2. Using scissors, cut the tip of each leaf straight across. As you complete each artichoke, put them in a bowl of cold water with the juice of one lemon squeezed in. This will prevent browning.

3. Diced stems into small pieces.

4. For stuffing, in a large bowl, mix together bread crumbs, diced stems, grated cheese, parsley, minced garlic, chopped olives, salt, pepper and pepper flakes.

5. Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Over the stuffing bowl, fill each leaf with the breadcrumb mixture until artichokes are well packed.

6. Drizzle olive oil over the tops.

7. Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough broth to cover just to the top of the bottom row of leaves of the artichokes. Add butter, lemon juice, smashed garlic cloves and white wine.

8. Cover and let the broth come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.