Makes 2 artichokes
Before making this recipe, please read: Artichokes 101: How to Clean, Cook, and Eat an Artichoke. It
has step-by-step photos. This recipe was originally published on this
blog last spring. But it's so good that it's worth repeating.
There are many ways to enjoy artichokes, but none is as deliciously
satisfying as Italian stuffed artichokes. Artichokes double in size
when the leaves are stuffed with olive-oil soaked Italian bread,
olives, pine nuts, cheese, and herbs. Keep in mind that you may need
slightly more or less stuffing depending on the size of your artichokes
and on the amount of stuffing you use in the leaves. Also, the larger
the artichoke, the longer the cooking time. Stuffed artichokes are
labor and time-intensive to make but are oh-so-worth-it.
2 globe artichokes, about 1 pound each
1 lemon, cut in half (for rubbing the artichoke)
1 teaspoon plus 1 tablespoon extra-virgin olive oil
1/2 loaf stale Italian bread, torn into small pieces
1/4 cup Kalamata olives, finely chopped
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh minced parsley
1 tablespoon fresh minced basil
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon pine nuts
Salt, to taste
For the cooking pot:
1 lemon, sliced
2 tablespoons extra-virgin olive oil
1. To make the stuffing, cut stale bread into a few thick slices and
moisten with warm water, just enough to soften but not soak it. If it's
too wet, then squeeze it dry with your hands. Tear the bread into small
pieces (about 1/2 inch), and place in a large bowl.
2. Meanwhile place an artichoke on a cutting board and cut off the
stem. Using a sharp knife, remove the fibrous outer part of the stem
and discard. Cut the remaining center of the stem into long, thin
strips, then dice. Saute in a small skillet with 1 teaspoon olive oil
until lightly browned. Add to the bowl of bread. Add 1 tablespoon
extra-virgin olive oil, chopped olives, crushed red pepper flakes,
parsley, basil and cheese and mix well.
3. To toast the pine nuts, place in a small dry skillet over medium
heat for 1 to 2 minutes, or until golden brown. Shake the pan handle
gently to ensure even toasting. Add to the bowl of bread and season
generously with salt.
4. Mix the stuffing well with your hands, breaking up any large pieces
of bread. If it seems too dry or crumbly, add a little more olive oil
or water. If it's too moist, add a bit more bread. I usually taste it
at this point and adjust the seasonings as necessary. (If making the
stuffing ahead, then place in an air-tight container and store in the
refrigerator up to 3 days).
5. To clean the artichokes, cut off about 1 inch from the top of the
artichoke and discard. Using a pair of kitchen shears, trim off the
tips of the remaining leaves, until they are straight across. Rub the
leaves all over with a lemon half.
6. Using your thumbs, gently separate the leaves (the fresher the
artichoke, the tighter the leaves). Pull out the purple-tipped, pointy
leaves from the center and several surrounding yellow leaves until you
reach the fuzzy choke. Using a small spoon, scoop out the fuzzy choke
until the cavity is smooth. Then squeeze some lemon juice inside the
cavity to keep it from oxidizing, or turning brown. Repeat with second
artichoke.
7. To stuff the artichokes, begin by placing 2 to 3 tablespoonfuls of
stuffing into the cavity of each artichoke to prevent the leaves from
closing up over it. Then using your hands, fill each leaf with about
1/2 to 1 teaspoon of stuffing, starting at the outermost leaves and
working your way toward the center. Try not to overstuff the leaves
early on, in case you run out of stuffing by the time you get to the
second artichoke. You can always go back and add more.
8. To cook the artichokes, use a large, deep saucepan and fill it with
3 inches of water. Add a whole sliced lemon and 1 tablespoon
extra-virgin olive oil to the water. Place stuffed artichokes in the
pan close together so they remain upright. Drizzle each with one
teaspoon of extra-virgin olive oil. Cover tightly with a lid and bring
to a boil for 10 minutes. Then lower the heat to a simmer, keeping the
pan partially covered, and cook for 40 to 60 minutes, or until leaves
are tender.
9. To check for doneness, try pulling a leaf from the artichoke, it
should come out easily. Too much tugging means it needs to cook more.
You can also insert a long, thin knife into the center of the
artichoke; it should easily go through to the heart. Lift the knife
straight out so you don't cut the heart. Transfer cooked artichokes to
a large plate or shallow bowl and let cool for 5 minutes before eating.
Artichokes can also be kept warm by loosely covering with foil and
eating within 15 to 20 minutes.
- Recipe courtesy of Susan Russo