Artichoke 101

+ a braised artichoke recipe

Artichokes have been one of my favorite vegetables since I was a child. Growing up in an Italian household, having the whole vegetable (most typically stuffed and braised) was pretty common. However, in a recent conversation with some friends, I learned this was not the case for all. Many have only enjoyed artichokes exclusively as quarters or just the hearts ~ typically purchased frozen, pickled, or canned.

Here is one of my favorite ways to prepare it!! The full recipe & PDF printout are below!!

Stuffed and Braised Artichokes

Ingredients:

• 2 large artichokes, trimmed

• 1 lemon

• 1/2 cup bread crumbs

• 1/4 cup Parmigiano cheese, grated

• 2 cloves garlic, grated

• salt and pepper, to taste

• 1 tsp olive oil + 1 cup olive oil

• 2 cups chicken or vegetable stock

• parsley, chopped for garnish (optional)

Steps:

1. Begin by prepping the artichoke. Cut off the stem and 1/2 inch off the top leaves. Use a scissor to snip the sharp thorn edges of the top outer leaves and remove the tough outer bottom leaves.

2. Fill a large bowl with water and some lemon juice. Place the artichokes inside while you prepare the filling.

3. In a bowl combine the breadcrumbs, Parmigiano cheese, garlic, salt, pepper, and 1 tsp of olive oil. Mix until well combined. It should be a sandy texture.

4. Remove the artichokes from the water and tap down to spread open the leaves. Begin spooning the filling in the crevices between the leaves, making sure to well coat the artichokes.

5. Find a pot that will tightly fit your artichokes. For reference, I used a 3Q pot for 2 large artichokes. Place both artichokes gently inside. They should be close together. Add the chicken stock and olive oil to the sides of the pot so that it comes up half way up the artichoke.

6. Place the pot on the stove over medium heat. Bring to a simmer then cover and drop the heat to medium low. Cook for about 30 minutes, or until the artichoke is tender.

7. Remove from the pot, serve and ENJOY!!!

Here is a PDF printout version for you:

Stuffed And Braised Artichokes

45.7KB ∙ PDF file

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Now, if you’re interested in learning a bit more below I present you an in depth artichoke discussion filled with many questions, answers and a tutorial for cleaning this lovely and tasty immature flower bud.