Italian Stuffed Artichokes

by Sandy
(Webster, NY, USA)

INGREDIENTS


  • 8 medium-large artichokes, cleaned (see note)
  • 2 c. unseasoned breadcrumbs
  • 2 c. Italian cheese (Parmesan-Reggiano)
  • 5-6 garlic cloves, minced
    chopped artichoke stems, reserved
  • 3/4 c. olive oil
  • salt & pepper

    PREPARATION

  • In a medium sized saucepan boil water and season with salt.
  • Carefully submerge cleaned artichokes into boiling water, and place a clean dish over top to keep submerged.
  • Lower temperature and blanch artichokes for approximately 5 minutes. Drain, but reserve 3-4 cups of the artichoke water to use later.
  • In small saute pan, heat oil and add minced garlic and chopped artichoke stems, saute until golden (do not over cook garlic) just enough to flavor oil. Set aside.
  • In a small mixing bowl, mix together the breadcrumbs,Italian cheese, season with salt & pepper.
  • Take a cooled artichoke and gently pull apart leaves creating pockets between each leaf. With your hands or with a spoon, carefully fill with breadcrumb mixture.
  • Place each filled artichoke back into cleaned saucepan, setting each on their base.
  • Use reserved artichoke water to fill bottom of pan up to 1/2 the height of the artichokes (use just enough to create a steam bath for the chokes to continue cooking).
  • Spoon the oil and garlic mixture evenly over each artichoke top to moisten the breadcrumb mixture, topping each with 1-2 T. of remaining artichoke water to moisten.
  • Cover saucepan and steam cook over medium heat for 25-30 minutes, or until fork inserts easily into center of each artichoke.
  • Gently remove each from saucepan and place onto serving dish.

    Yields: 8 stuffed artichokes

    Approximately 1 hour


    To clean artichokes: cut 1/4-1/2" off tops, peel off tough outer leaves and discard. Cut stem off base, peel rough skin off stems and chop fine to use in recipe

  • Comments for Italian Stuffed Artichokes

    Average Rating starstarstarstarstar

    Click here to add your own comments

    Oct 01, 2009
    Rating
    starstarstarstarstar
    my calabrian artichokes
    by: Marisa in australia

    Sandy, I'm in Australia and I've been making this for years with a few differences I add small pieces of anchovies in the stuffing and I also put potato wedges in between the artichokes they come out fantastic because they absorb all the flavours I'm italian but I was born in England and now I live in Melbourne australia my parents are from calabria in italy.

    Sep 28, 2009
    Rating
    starstarstarstarstar
    Looks delicious!
    by: Michele

    Just found this recipe today but will make it ASAP. Looks delicious! (And I appreciate the tip for dealing with the artichoke--I find the choke a bit intimidating!)

    Sep 28, 2009
    Rating
    starstarstarstarstar
    Enjoy!
    by: Sandy V

    This is a recipe passed down through generations, and has always been a menu favorite at Holidays (especially Easter). I hope it becomes a favorite with your family as well!- Sandy

    Click here to add your own comments

    Join in and write your own page! It's easy to do. How? Simply click here to return to “Submit Your Recipes“.


    Twitter Buttons

    Mia Cucina Pazzo
    book
    Downloadable E-book

    Eat Like An Italian
    book
    Paperback to be released Mid-September 2014

    Italian Christmas Cookies
    book
    Downloadable E-book

    Beautiful Art Print
    By Phillip J. Speciale
    book