A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Thursday, February 28, 2008

Stuffed Artichokes (Carciofi Ripieni)

These are an Italian classic. At first they might seem difficult, but remember difficult is not the same thing as time consuming. Though these take a few minutes to trim, the stuffing is ready in seconds and they are a great make ahead dish. Cook them fully then reheat them when you are ready to serve.

4 large (Globe Artichokes)
1 Lemon cut into thin slices

Fill a large bowl at least halfway up with water and add the lemon slices. Set aside. Trim about 2” off the top of an artichoke with a serrated knife. Peel off the first outer layer of green leaves and using a paring knife and vegetable peeler, trim the stem area of the artichoke. Repeat with all of the artichokes, placing them in the water once you finish.

To remove the choke from the artichokes, pry the leaves apart slightly and using your paring knife, scrape out the “choke”. Repeat with all of the artichokes, and place back in the water until you are ready to stuff.

4 Slices of white bread torn into chunks
3 medium cloves of garlic, peeled
1 heaping tablespoon of capers

Place all of the ingredients in food processor and pulse about 7 times to incorporate.

To cook-
2 Tablespoons olive oil
¾ cup white wine

Preheat oven to 400
Place the oil and wine in the bottom of a baking dish large enough to fit all of the Artichokes. Drain the artichokes then gently fill the center cavity and some of the other spaces with stuffing (divide stuffing among the 4 artichokes) Place the stuffed artichokes into the prepared baking dish and cover tightly with aluminum foil. Bake for about an hour- 1hour 15 minutes or until tender.