It’s peak season and we’re talking artichokes! The large, heavy-leafed globes of purplish green. Specifically, Stuffed Artichokes. If you’ve never prepared a whole artichoke before, it’s simple and straightforward. If you reside in the camp of not understanding the lure of a vegetable that offers so little for the taking, you’re certainly not alone. Though, I would counter to say perhaps you’re thinking of the artichoke all wrong. A shift in perspective, perhaps. Consider the ritual and experience of the artichoke, both in preparation and in taste.
Savoring artichokes is deeply rooted in its mindful approach. The careful method of trimming the leaves and stem, rubbing the freshly trimmed parts with lemon, scooping out the choke, steaming in water and wine. Indulging takes care, too. Peeling away the leaves to nibble the small bits of flesh at the base, becoming more and more tender as you make your way to the heart. It is an undertaking that commands your attention and presence. The artichoke’s natural design, with its tough outer leaves safeguarding its delicate heart, can be deemed a metaphor for one’s inner beauty and outward strength. In any event, it’s delicious.
For me, it’s a core childhood memory. It’s a balmy afternoon in the urban backyard of my grandmother’s apartment in northern New Jersey, immersed in the ceremony of peeling back the leaves and swiping the meaty ends in my own little bowl of melted butter, garlic, and lemon. It’s an autumn evening with my younger brothers around her dining room table watching TV, each with our own small dipping bowls and buttery chins. These thistle-like bundles are among the most nostalgic for me.
Stuffing Artichokes
Artichokes are a versatile ingredient in many cuisines, but the tradition of stuffing them is particularly cherished in Italian cooking. Stuffed artichokes are often filled with a mixture of breadcrumbs, herbs, cheeses, and sometimes meats, showcasing the richness of Mediterranean flavors. This dish can vary widely from region to region, reflecting local ingredients and cooking techniques. Whether it’s the addition of chorizo in Spain, or herbs and spices in Middle Eastern variations, each rendition tells its own story.
Ancient Beginnings
Artichokes are believed to have originated in the Mediterranean region, specifically in the areas that are now modern-day Italy and Spain. The Greeks and Romans celebrated the artichoke not only for its flavor but also for its perceived medicinal properties. It was often featured in feasts, showcasing the artistic flair of chefs at the time.
As the artichoke traveled through Europe, it took on various forms and uses in different cultures. Italian immigrants brought their love for stuffed artichokes to America, where it became a symbol of comfort food—often enjoyed during family gatherings and holidays.
How to Choose an Artichoke
It’s best to choose artichokes when they are in peak season, spring and fall. Look for one that has a good weight for its size. The leaves should be tightly closed and the color should be bright green, or a mix of green with purple. Give the artichoke a gentle squeeze, if it squeaks, its fresh. If the leaves are wilted or the artichoke is loose and the leaves are partly open, choose a better one.
What You’ll Need
Ingredients
- Juice of 1 lemon
- 6 large artichokes, with stems
- 1 lemon, halved
- 3 cups loosely packed pieces 2-day old Italian bread, seasoned (store-bought will do)
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ cup chopped flat-leaf parsley
- 1 cloves garlic, finely minced (use another if it’s small)
- salt and pepper
- 1/2 extra virgin olive oil, more as needed
- 1 cup dry white wine
While my grandmother made artichokes stuffed and unstuffed, and while I observed filled pots and serving dishes in abundance, and certainly knew how to eat and enjoy them – I didn’t know how to prepare them myself when I was an adult and no longer had her to ask. It was Biba Caggiano’s simple heirloom recipe that brought this beloved staple back into my life, and for me to share it with you.
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Ingredients
- 1 Juice of a lemon
- 6 large artichokes, with stems
- 1 lemon, halved
- 3 cups loosely packed pieces 2-day old Italian bread, seasoned store-bought will do
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup chopped flat-leaf parsley
- 1 clove garlic, finely minced use another if its small
- fine sea salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup extra virgin olive oil, more as needed
- 1 cup dry white wine sauvignon blanc recommended
Instructions
- Fill a large bowl with cold water and add the lemon juice. Pull off and discard the tough outer leaves of the artichokes. Cut the stem flat so that no more than half-inch remains (this will offer stability). Rub the stem with the lemon half.
- Using a sharp serrated knife, cut off approximately one third of the top artichoke – or – use scissors or a paring knife to cut off the same until you reach the central cone of leaves. Cut off just the tips of any remaining leaves. Rub the lemon halves over the freshly cut parts of the artichoke.
- Cut off the green tip of the center cone and gently open the artichoke wide. Expose the fuzzy center and remove it completely with a spoon or melon baller, taking care not to go straight through the bottom of the artichoke. Rub again with the lemon halves. Add the artichokes to the bowl of lemon water.
- If using homemade bread, add to a food processor and pulse until finely chopped. Transfer to a bowl and add the cheese, parsley, garlic, salt and pepper. Toss to combine. Add 1/2 cup of oil over the stuffing and mix well, making sure the stuffing is well coated and has a soft consistency, add more oil if needed. Taste and adjust the seasonings.
- Working with one artichoke at a time, over the bowl of stuffing (so the excess can fall back to the bowl), generously stuff between the artichoke leaves and the hollow center.
- Place the stuffed artichokes upright in a pot that will fit them snugly. Sprinkle the remaining breadcrumbs over and around the artichokes. Add the wine and just enough water to the pot, so that it comes halfway up the sides. Bring the liquid to a full boil then cover with a lid and reduce to a medium low heat and steam for about 35-45 minutes, or until a thin knife can easily pierce the artichokes. Check periodically, adding more water only if needed. The artichokes can be prepared a few hours in advance and set aside in the liquid, covered, at room temperature.
- Transfer the artichokes to individual serving dishes. Set the pot over high heat and reduce any remaining liquid to 1/2 cup. Spoon over the artichokes and serve at room temperature.
Notes
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