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

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    Oct 01, 2009
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    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
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    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
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    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

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