Stuffed Artichokes
Growing up, this dish was in high demand on special occasions. I remember her always asking what we would like her to make.
Equipment
- 1 stockpot 6-quart
- 1 baking dish 9 x 11
- 2 mixing bowls Large
- 1 heavy plate
- 1 chef's knife
- 1 saute pan 8-inch
- 1 cutting board
Ingredients
- 4 large fresh artichokes
- 4 cups Italian-style breadcrumbs
- 2 cloves garlic Freshly grated
- 1 1/2 cups Parmigiano-Reggiano Freshly grated, plus 4 tablespoons for the tops
- 11/2 tsps black pepper Freshly ground
- 2 tbsps pine nuts Toasted
- 6 sun-dried tomatoes Finely chopped
- 1/4 cup golden raisins
- 6 slices Prosciutto Julienned
- 1/4 cup Italian flat-leaf parsley Finely chopped
- 1/2 cup *E.V.O.O. More if necessary
- 1 cup Good dry white wine
- 2 lemons Juiced (save the juice for the water)
- water
Garnish:
- 2 tbsps Italian flat-leaf parsley Finely chopped
Instructions
- Instructions for Preparing the Artichokes:Start by pulling off some of the outer leaves from the bottom. Take kitchen scissors and trim the tips (the pointy, sharp part) of the leaves. Next, cut the stems so the artichokes will lie flat in the dish.Fill a 6-quart stockpot 1/2 to 3/4 way up with water. Cut 2 lemons in half, and squeeze the juice into the water. Throw them into the water too. This prevents the artichokes from turning brown and/or oxidizing.As you can see, I trimmed the stalks (stems) down quite a bit. I did throw the stalks into the pot because they're edible. To keep the artichokes submerged in the boiling water, place a plate on top to weigh them down.Over medium-high heat, bring the artichokes up to a boil. Adjust the heat to keep the water boiling but not so high that it boils over. Cook the artichokes for 45 minutes or until fork-tender. Transfer the artichokes and the stems to a plate to cool. Prepare the filling while the artichokes are boiling.Instructions for the Toasted Pine Nuts:In a dry sauté pan over medium-low heat, add the pine nuts. Move the pan around over the heat until you smell the aroma of toasted nuts; then you know they're ready. Transfer to a bowl to cool.Instructions for the Filling:In a large bowl, add Italian-style bread crumbs, grated garlic, grated Parmigiano-Reggiano cheese, toasted pine nuts, sun-dried tomatoes, golden raisins, freshly ground black pepper, Italian flat-leaf parsley, and julienned Prosciutto. The prosciutto and cheese add saltiness to the filling; no extra salt is needed. Finally, add the *E.V.O.O., and stir to combine. You want the consistency of wet sand. You may need to adjust the oil based on the type and amount of breadcrumbs used....Continued Instructions:Once cooled, remove the choke in the center of the artichoke. This is where the thistle is located and is not edible.Gently pull the leaves apart until the center is exposed. Take a tablespoon and dig out the thistle. It looks like a circular hairy piece, called the choke. Continue scraping out the choke until the center of the artichoke is completely hollowed out. Repeat this process for the remaining artichokes. For reference, refer to the pictures above.To stuff the artichokes, start at the bottom and work your way around, pulling the leaves apart gently with your fingers. Continue until you reach the center. Stuff as much filling as possible between each row of leaves.Preheat oven to 350°F.Place the stuffed artichokes and their stems in a large baking dish. Add a cup of white wine. Top each artichoke with more cheese. Drizzle each one with a good amount of *E.V.O.O.Bake for about 30 minutes, or until the filling is hot, the cheese is golden brown, and the artichokes have absorbed almost all of the wine.When you're ready to eat the Stuffed Artichokes, pull each leaf off using the leaf as a natural spoon to get all that deliciousness. As you make your way to the center, you'll find the best surprise of all: the artichoke's heart. The heart is the tenderest part of the whole artichoke. Don't forget about the stems too, YUM!Garnish with fresh Italian flat-leaf parsley and freshly grated Parmigiano-Reggiano cheese. This dish is a show-stopper at any dinner party. Serve hot or at room temperature.There you have it, my Stuffed Artichokes.
Notes
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.