Homemade Italian Stuffed Artichokes
Introduction: Homemade Italian Stuffed Artichokes
Follow along as we show you how to make the most delicious stuffed artichokes! This is how both my mother and grandmother make their stuffed artichokes. It does take some work and a little bit of time, but it is worth the effort to enjoy this delicious meal!
Ingredients:
* 4 Whole Artichokes
* 1/2 cup - 1 cup Italian Bread Crumbs
* Day-Old French Bread Loaf
* Green Onions
* 6-8 Garlic Cloves
* 2 Lemons
* Fresh Parsley
* Fresh Basil
* Fresh Oregano
* Salt
* Pepper
* Olive Oil
* Parmesan Cheese
* Reggiano Cheese
* Romano Cheese
* Red Wine Vinegar (Optional for Serving)
Kitchen Tools:
* Food Processor
Step 1: Clean Artichokes
Clean the artichokes by rinsing them and removing any dirt. Be careful as there can be small thorns on the top of the leaves as well as the top of the artichoke.
Step 2: Trim Artichokes
There are three different spots that need to be trimmed: the stem, the top of the artichoke and the top of the leaves. Cut the top of the artichoke flat to remove any thorns and to make it easier to stuff. I cut about 1/4"-1/2" off of each of the leaves to remove the thorns and to make them easier to stuff as well. Since we will be steaming the artichokes in a pot, I only cut the stem flat and left it a little longer.
Step 3: Spread Leaves
There are two ways we spread the leaves: flipping the artichoke upside down and hitting it against a cutting board and by using our hands to help open the artichoke. In the photo you can see the difference between an opened artichoke and one that has only been trimmed.
Step 4: Prepare Bread Crumbs & Cheese
I purchased a loaf of french bread the day before I planned on making this recipe, and I used a food processor to make the bread crumbs. I purchased grated parmesan cheese and grated both a block of Romano and Reggiano cheese.
Step 5: Chop Remaining Ingredients
Mince 6-8 garlic cloves and chop the entire green onion. Finely chop your fresh parsley, basil and oregano. You can use dry ingredients if you do not have access to fresh ones. The amount of fresh herbs you choose to chop/use will depend on your taste.
Step 6: Mix Filling
Combine all of the ingredients from the list in a larger bowl, minus the red wine vinegar. 265
The mixture is done when the taste is to your liking and the mixture, when pressed, stays together.
We had 4 smaller artichokes, so the ratio of bread crumbs and herbs listed at the outset was great for what we were making. We personally find it better to make more filling than less. If there is filling leftover, you can always buy another artichoke to stuff or freeze the mixture for a short time.
Step 7: Stuff Artichokes
Starting at the bottom of the artichoke, stuff the leaves one row at a time. Once you get to the top of the artichoke and have stuffed as many leaves as possible, stuff the center. The artichokes will really grow in size and take a lot of the filling.
Step 8: Prepare for Stove Top
Tightly pack your artichokes in a pot, standing them on their stems. Having a tightly packed pot helps keep the artichokes standing upright; I could only fit three in the pot I had, so I cooked the fourth artichoke in a saucepan.
Drizzle olive oil over the tops of all of the artichokes and fill the bottom of the pot with water. You do not want the water to be as high as the leaves, only as high as the stems.
Step 9: Steam
Place a lid on the pot, bring the water to a boil and then lower the heat so that the water simmers. Every few minutes check your pot to make sure the water has not evaporated. If the water looks low, simply add some more to the pot. The three artichokes in the larger pot took right at an hour to steam while the artichoke in the saucepan only took 45 minutes. I knew my artichokes were done steaming when I removed a leaf and the bottom of the leaf was soft and tender. If you over steam your artichokes, they will become fragile and won't stay together.
Step 10: Enjoy!
Now it's time for the best part: eating the artichokes! 195