Italian Stuffed Artichokes
My Grandma used to buy these from the corner Italian deli in Canarsie , Brooklyn N.Y. when I was growing up. She is the one who got me hooked on artichokes. I remember us eating them together all the time through the years. She would make her own using her recipe and you just couldn't get enough.
Some people bake their stuffed artichokes. I like cooking them on the stove with a tight fitting lid using chicken broth , white wine and a little lemon juice. But if you chose to bake them make sure to cover them as well or the leaves will get too crisp.
Servings: 4 large artichokes
Prep time: 20 min.
cooking time: 45 minutes
4 large artichokes (Cleaned and prepped, saving stems)
Ingredients for stuffing (Dry first, then add wet in a large bowl and mix till crumbly)
Dry ingredients:
2 cups Italian Bread crumbs
2 Tbs. garlic (minced)
4 artichoke stems (from artichokes minced)
1/2 cup parmigiana or Romano cheese grated finely
1/4 cup or 4oz. provolone cheese (Grated or minced)
1/4 cup parsley (fresh and chopped fine)
1/4 cup sweet onion (minced)
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
Wet ingredients:
1/2 cup of extra virgin olive oil
1/3 cup of white wine
1 Tbs. lemon juice
Ingredients for the large pot to cook the stuffed artichokes in:
2 cups of chicken stock or broth
1/2 cup white wine
1/4 cup extra virgin olive oil
1 Tbs. lemon juice
Then add:
1 cup of hot water ever 15 minutes
Drizzle some extra virgin olive oil on top of all the stuffed artichokes before cooking.
Directions:
Wash the artichokes in cold water bath. Cut off the stems and set aside for the stuffing (making sure artichokes can stand up-right). With a sharp knife cut off about 1 inch from the tops where the pointy ends are. Then using scissors or kitchen shears cut off the points on the side leaves. Peel off the lower bottom leaves that are dark in color and discard of them. Spread the leaves apart like a flower and remove the small pink leaves in the center to make a well for the stuffing. Set aside.
In a large bowl add the Dry Ingredients first then the Wet Ingredients and mix with spoon or hands. Stuffing should be crumbly, not wet or sticky. If too wet add more breadcrumbs as needed.
Loosely stuff the center of each artichoke with the mixture and then divide the rest and stuff between the leaves from the outside in. Don't over stuff. They should look like flowers that have blossomed.
Before cooking
Fill a large pot that holds the artichokes firmly with the chicken stock, wine, extra virgin olive oil, lemon juice. Stand the stuffed artichokes in the pot (Make sure the artichokes do not get any liquid in the stuffing, this would make them too sticky) Bring water to a boil, cover tightly with lid and then bring to a low boil (On an electric oven I set it on 7), Set your timer for 15 minutes and then add one cup of hot water, cover and repeat 3 times. (Adding one cup of water every 15 minutes, making sure that the cooking juice doesn't evaporate.) Depending on size Jumbo ones may need another 15 minutes and don't forget the cup of hot water. Test a leaf after 45 min. making sure the leaf comes out gently and they are tender. Serve while hot.
Half way cooked through.
Finally cooked all the way.
Italian Stuffed Artichokes cooked and served to Perfection!!!!
