Stuffed Artichokes

Stuffed Artichokes Recipe - Italian Cuisine | Ingredients: Artichokes, Olive Oil, Garlic, Celery, Onion, Oregano, Parsley, Thyme, Sun-Dried Tomatoes, Bread, Vegetable Broth, Sea Salt, Pepper

Region / culture: Italy | Servings: 4

Introduction

Stuffed artichokes are a delicious and elegant dish that is perfect for a special occasion or a fancy dinner party. The combination of tender artichoke leaves filled with a savory stuffing is sure to impress your guests and tantalize your taste buds.

History

The origins of stuffed artichokes can be traced back to Mediterranean cuisine, where artichokes are a popular vegetable. The artichoke is a thistle-like plant that is prized for its tender heart and flavorful leaves. Stuffing the artichokes with a mixture of bread, herbs, and vegetables adds an extra layer of flavor and texture to this classic dish.

Ingredients

2 fresh artichokes
2 tbsp extra virgin olive oil
1 clove garlic, minced
1 cup celery, diced
1 medium onion, chopped
1 tsp dried oregano
1 tsp dried parsley
1 tbsp fresh thyme leaves
5 sun-dried tomatoes packed in olive oil
4 cup cubed spelt or other whole grain bread (cut into 0.5 inch cubes)
0.5 cup vegetable broth
sea salt, to taste
ground pepper, to taste

How to prepare

Rinse the artichokes, cut off the bottom stem, and, if desired, snip the sharp edges off the leaves.
Place the artichokes standing up and cover the bottom with about 2 to 3 inches of water.
Bring the water to a boil, then reduce the heat to simmer.
Cover and cook the artichokes until the leaves are tender, about 45 minutes.
While the artichokes are cooking, prepare the stuffing.
Heat the olive oil over medium heat in a large skillet.
Sauté the garlic, celery, onion, oregano, parsley, thyme, and sun-dried tomatoes for 15 minutes.
Add the cubed bread and toss well to coat.
Add the vegetable broth and season with salt and pepper to taste.
The stuffing should be moist but not mushy.
Add a little more broth if needed.
Preheat the oven to 350°F (177°C).
Carefully spoon a little stuffing onto the leaves of the artichokes.
Place the artichokes upright in a baking dish.
Bake for 20 minutes or until piping hot.
Serve with a spoon to scoop up any stuffing that falls as you pull out the leaves.

Variations

For a Mediterranean twist, add olives, sun-dried tomatoes, and feta cheese to the stuffing.
For a heartier version, add cooked sausage or ground meat to the stuffing.
For a vegan option, use a mixture of quinoa and vegetables as the stuffing.

Cooking Tips & Tricks

When selecting artichokes, look for ones that are firm and heavy for their size. The leaves should be tightly packed and green.

- To prevent the artichokes from turning brown, rub the cut edges with lemon juice.

- Be sure to remove the fuzzy choke from the center of the artichoke before stuffing.

- To make the stuffing extra flavorful, consider adding ingredients like olives, capers, or grated cheese.

- If you prefer a vegetarian version, you can omit the broth and use water or vegetable stock instead.

Serving Suggestions

Stuffed artichokes can be served as a main dish or as a side dish alongside grilled chicken or fish. They pair well with a crisp white wine or a light salad.

Cooking Techniques

To check if the artichokes are done, insert a knife into the base of the artichoke. If it goes in easily, they are ready.

- To make the stuffing extra flavorful, toast the bread cubes in the oven before adding them to the mixture.

Ingredient Substitutions

If you don't have fresh thyme, you can use dried thyme instead.

- If you don't have vegetable broth, you can use chicken broth or water instead.

Make Ahead Tips

You can prepare the stuffed artichokes up to a day in advance and refrigerate them until ready to bake. Just be sure to cover them tightly with foil to prevent them from drying out.

Presentation Ideas

Serve the stuffed artichokes on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Stuffed artichokes pair well with a variety of dishes, including grilled meats, seafood, and pasta. They also go well with a glass of white wine or a light beer.

Storage and Reheating Instructions

Leftover stuffed artichokes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish, cover with foil, and bake at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed artichokes contains approximately 250 calories.

Carbohydrates

Each serving of stuffed artichokes contains approximately 30 grams of carbohydrates.

Fats

Each serving of stuffed artichokes contains approximately 10 grams of fats.

Proteins

Each serving of stuffed artichokes contains approximately 5 grams of proteins.

Vitamins and minerals

Stuffed artichokes are a good source of vitamins C and K, as well as folate, magnesium, and potassium.

Alergens

Stuffed artichokes may contain gluten from the bread in the stuffing. They may also contain nuts if added to the stuffing.

Summary

Stuffed artichokes are a nutritious and delicious dish that is rich in vitamins, minerals, and fiber. They make a great addition to a healthy diet.

Summary

Stuffed artichokes are a delicious and elegant dish that is perfect for a special occasion or a fancy dinner party. With a flavorful stuffing and tender artichoke leaves, this dish is sure to impress your guests and become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting a dear friend who lived in a quaint little village in Italy. As we strolled through the bustling market, I was captivated by the vibrant colors and intoxicating smells of fresh produce and spices.

I noticed a stall selling the most beautiful artichokes I had ever seen. They were plump and green, with tightly packed leaves that begged to be opened and explored. My friend, Maria, noticed the look of wonder on my face and suggested we buy a few to make a traditional Italian dish – Stuffed Artichokes.

Maria guided me through the process of selecting the best artichokes – ones that were firm, heavy, and had tightly closed leaves. Back at her cozy kitchen, she began to prepare the artichokes for stuffing. She showed me how to trim the tough outer leaves, cut off the top, and remove the fuzzy choke from the center. It was a meticulous process, but one that I found oddly satisfying.

As Maria prepared the filling for the artichokes, she shared the story of how she learned to make this dish from her own grandmother. She explained that stuffed artichokes were a staple in her family, especially during special occasions and holidays. The recipe had been passed down through generations, with each cook adding their own twist to make it their own.

The filling was a simple yet flavorful combination of breadcrumbs, grated Parmesan cheese, garlic, parsley, and olive oil. Maria mixed it all together until it formed a moist, crumbly mixture that clung together in a perfect balance of textures and flavors. She generously stuffed each artichoke with the filling, making sure to press it into every nook and cranny.

As the stuffed artichokes baked in the oven, filling the kitchen with a tantalizing aroma, Maria and I sat at the table sipping on glasses of chilled white wine and reminiscing about our childhoods. She told me stories of her grandmother – a formidable woman with a fierce love for cooking and feeding her family. She recalled how her grandmother would spend hours in the kitchen, teaching Maria and her siblings the art of Italian cuisine.

When the stuffed artichokes were finally ready, Maria and I eagerly dug into them, savoring each bite as the flavors exploded in our mouths. The artichokes were tender and flavorful, with the filling adding a satisfying crunch and savory depth. It was a dish that spoke of tradition and love, of family gatherings and shared meals.

I left Maria’s house that day with a full belly and a heart brimming with gratitude. She had not only taught me how to make a delicious dish but had also shared a piece of her family history with me. The recipe for Stuffed Artichokes had become more than just a culinary creation – it was a link to the past, a connection to the generations of women who had come before us.

Since that day, I have made Stuffed Artichokes countless times, each time with a sense of reverence and appreciation for the recipe and the memories it holds. I have added my own touches to the dish, experimenting with different herbs and spices to make it my own. But no matter how I prepare it, the taste of those first stuffed artichokes in Maria’s kitchen will always remain my favorite.