Italian Stuffed Artichokes

Stuffed artichokes are a cherished Italian appetizer, a testament to culinary dedication and a celebration of flavor. Artichokes are meticulously trimmed, filled with a garlicky breadcrumb mixture, and baked in a buttery lemon and white wine sauce until tender. While this dish requires time and effort, the reward is an exquisite culinary experience.

An Artichoke’s Allure: More Than Just a Vegetable

Artichokes hold a unique appeal, whether enjoyed as part of an antipasto platter, blended into a creamy spinach artichoke dip, or savored in their purest form. But the stuffed artichoke stands apart as the king of appetizers for several reasons:

A Labor of Love: Receiving a stuffed artichoke is a sign of deep affection. The preparation process, from trimming the leaves and removing the choke to carefully distributing the stuffing, is a true labor of love, often reserved for special occasions.
An Interactive Experience: Eating a stuffed artichoke is an adventure. Each leaf is gently removed, the tender flesh scraped off with one’s teeth, revealing a flavorful breadcrumb treasure. As you work your way inward, the leaves become more tender, culminating in the grand prize: the heart, an exquisite delicacy.
A Family Tradition: For many, preparing stuffed artichokes is a way to connect with their heritage, passing down cherished family traditions through generations.

Crafting Culinary Masterpieces: A Step-by-Step Guide to Stuffed Artichokes

(Refer to the numbered photos in the original article for visual guidance.)

Preparation:

Preheat and Prep: Preheat the oven to 400°F and position the rack in the middle. Slice off the bottom stem of each artichoke (save the stem for later, as it’s delicious too).
Trim the Top: Cut off the top third of the artichoke with a sharp knife or serrated bread knife.
Remove the Choke: Scoop out the inner leaves and the fuzzy choke section using a spoon. This may require some force.
Trim the Leaves: Use kitchen scissors to trim any pointy leaf tips. Trim the bottom of any hard leaves with a paring knife, ensuring the artichoke sits flat.
Prepare the Stems: Shave the stems with a vegetable peeler, removing the tough outer layer to expose the tender interior.
Prevent Oxidation: Place each prepared artichoke in a bowl of water with 2 tablespoons of lemon juice to prevent browning.

Creating the Stuffing:

Combine the Ingredients: Mix together breadcrumbs, grated garlic, Sicilian oregano, minced parsley, grated Pecorino Romano cheese, lemon zest, red pepper flakes, dry white wine, kosher salt, and extra virgin olive oil. Taste and adjust seasonings.

Stuffing the Artichokes:

Spread and Fill: Gently spread the artichoke leaves apart. Place some stuffing in the center cavity, then spread the leaves and sprinkle breadcrumbs between the layers, working outward.

Baking the Artichokes:

Arrange and Add Liquid: Place the stuffed artichokes in a baking dish. Pour in water, white wine, lemon juice, salt, minced garlic, and parsley. Drizzle with olive oil and spoon some of the sauce over each artichoke. Add butter and any leftover breadcrumbs.
Cover and Bake: Cover the dish tightly with foil to create a steaming effect. Bake for 50 minutes, then uncover and continue baking until tender (another 20-30 minutes or more). Check for doneness by pulling a leaf; it should detach easily.

Serving and Enjoying:

Serve with Sauce: If desired, create additional sauce by simmering the pan juices with water and wine, then enriching it with butter. Serve the artichokes in shallow bowls with the sauce for dipping.

How to Eat Stuffed Artichokes:

Remove an outer leaf and use your teeth to scrape off the breadcrumb mixture and the tender “meat” at the base.
Repeat with the outer leaves, working your way inward. The inner leaves become more tender and can often be eaten whole.
Once all the leaves are removed, enjoy the heart, cutting it into pieces if desired.
The shaved stem, if tender, can also be eaten.

Tips for Success:

Selecting Artichokes: Choose firm, bright green artichokes with minimal browning.
Alternative Choke Removal: Parboil or steam the artichokes for 7-10 minutes to make choke removal easier.
Flavorful Breadcrumbs: Ensure the breadcrumb mixture is well-seasoned.
Secure Foil: Tightly cover the baking dish with foil for optimal steaming.
Cooking Time: Adjust cooking time based on artichoke size and tenderness.
Extra Sauce: Make additional sauce using the pan juices, water, wine, and butter

Tender artichokes stuffed with a garlicky breadcrumb mixture and baked in a buttery lemon and white wine sauce for a deliciously savory dish.

Prep Time: 20 minutes | Cook Time: 1 hour 20 minutes | Total Time: 1 hour 40 minutes

Servings: 4

Ingredients

Artichokes:

4 large artichokes, trimmed, stems removed
2 tbsp lemon juice
¼ cup extra virgin olive oil

Seasoned Breadcrumbs:

10 cloves garlic, grated
2 cups plain breadcrumbs
1 ½ tsp dried Sicilian oregano (or Italian oregano)
½ cup parsley, minced
1 ¼ cups Pecorino Romano, grated
2 tbsp lemon zest
½ tsp crushed red pepper flakes
¼ cup dry white wine
½ cup extra virgin olive oil
1 tsp kosher salt (plus more to taste)

Sauce:

2 ½ cups water
1 ½ cups dry white wine
2 cloves garlic, minced
1 tsp kosher salt
4 tbsp butter
3 tbsp lemon juice
¼ cup parsley, minced
3 tbsp seasoned breadcrumbs (optional)

Instructions

Preheat oven to 400°F (200°C) and position the rack in the middle.

Trim and clean the artichokes by removing the stems, shaving the bottoms, trimming pointy leaves, and scooping out the fuzzy center. Place them in a bowl of water with lemon juice to prevent browning.

Prepare the seasoned breadcrumb mixture by combining breadcrumbs, garlic, oregano, parsley, Pecorino Romano, lemon zest, red pepper flakes, white wine, olive oil, and salt. Taste and adjust seasoning if needed.

Gently spread apart the artichoke leaves and stuff the mixture into the center, working outward to fill each layer without overpacking. Arrange the stuffed artichokes in a large baking dish along with the cleaned stems.

Pour the sauce ingredients into the baking dish, stirring to combine. Drizzle each artichoke with olive oil and spoon a few tablespoons of sauce over them. Cover the dish tightly with foil and bake for 50 minutes.

Remove the foil and continue baking for another 20-30 minutes until the artichokes are tender. If desired, broil for 60-90 seconds to lightly brown the breadcrumbs.

Serve the stuffed artichokes in a shallow bowl with a ladle of sauce. Enjoy!