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Stuffed Artichokes




Source of Recipe


ROCCO’S ITALIAN-AMERICAN, page 82.


Recipe Introduction


You can add crumbled, raw sweet pork sausage, toasted pine nuts, raisins or currants, or all of the above to the stuffing if you like those flavors.



List of Ingredients




Serves 4
1/2 cup bread crumbs
1/2 cup grated Parmigiano-Reggiano
2 cloves garlic, peeled and chopped
1 tbsp fresh Italian flat-leaf parsley, chopped
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 teaspoons chopped fresh or dried oregano
1 slice parcetta, chopped (optional)
4 artichokes
2 cups white wine


Recipe



For the filling: combine the bread crumbs, Parmigiano-Reggiano, garlic, parsley, olive oil, lemon juice, and oregano in a medium bowl. Add the pancetta now if you want to use it.

Trim the stems off the artichokes and pull off the outer leaves. Make sure the bottoms are flat so the artichokes can stand up. With your fingers, spread the leaves apart as much as you can while you stuff the bread crumb mixture between them. Put plenty of the filling on top.

Put the artichokes in a sauce pot with high enough sides that you can stand the artichokes up. Pour the wine into the pot. Place the pot over medium heat and simmer for 30-45 minutes, covered. The artichokes are done when you can easily pull the leaves off and the meaty bit on each one is tender. The artichokes will darken as they steam.