Old-Fashioned Italian Stuffed Artichokes

👩‍🍳 Instructions

1. Prepare the Artichokes: Fill a large bowl with cold water and squeeze the juice from your lemon wedges into it. To trim an artichoke, use a sharp knife to cut off the top 1 inch. Use kitchen shears to snip the thorny tips off the remaining outer leaves. Peel the stem, then cut it flat so the artichoke can stand upright. As you finish each one, place it in the lemon water to prevent browning.

2. Make the Savory Stuffing: In a medium bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, parsley, oregano, and red pepper flakes (if using). If you’re using any optional add-ins like anchovies, lemon zest, or pine nuts, add them now. Pour in the ¼ cup of olive oil and mix until the mixture resembles wet sand. Season with a pinch of salt and black pepper.

3. Stuff the Leaves: Gently spread the artichoke leaves open like a flower. Using a small spoon, carefully stuff the breadcrumb mixture between the leaves, working from the outside in. A little tip: Tap the artichoke gently on the counter to help the stuffing settle deep into the leaves. Be generous and pack the remaining stuffing into the center.

4. Cook to Perfection: Place the stuffed artichokes upright in a deep, heavy-bottomed pot that holds them snugly. Pour the white wine (or water) and about 1 inch of additional water into the bottom of the pot, around—not over—the artichokes. Drizzle the tops of the artichokes with a little more olive oil.

5. Simmer and Steam: Bring the liquid to a boil, then reduce the heat to low. Cover the pot tightly and let the artichokes simmer for 1 hour to 1 hour and 15 minutes. They are done when a knife easily inserts into the base (the heart) and an outer leaf pulls away with little resistance.

6. Serve with Love: Carefully remove the artichokes from the pot and let them cool for a few minutes. Serve warm with lemon wedges on the side for squeezing over the top.

💡 Nonna’s Tips

• The Perfect Bite: To eat, pull off one leaf at a time. Scrape the soft, stuffed part and the tender flesh at the base of the leaf through your teeth. Discard the remaining tough part of the leaf. The ultimate prize is the tender, fully stuffed heart at the center.

• Make it a Meal: These artichokes are a magnificent antipasto or a side dish for roasted chicken or leg of lamb. For a true Italian feast, serve them alongside pasta.

• The Steam is Key: The water in the pot creates steam that cooks the artichokes through, making the leaves tender while the stuffing turns golden and crisp on top.

Savor every leaf, and share the tradition. Buon Appetito!