Posted By Mary Freeland on June 9, 2010

Artichokes are part and parcel to many of the great Italian country style meals you’ll find in Tuscany. Though they can be a bit labor intensive, the final result is well worth it. With a nutty and earthy flavor they are a mellow compliment to any table. Their floral appearance is decor in and of itself. Today we share with you a simple, yet classic, stuffed artichoke dish.

Carciofi Ripieni
(stuffed artichokes)

Ingredients:

4 large artichokes
2 tbsp Parmesan cheese (freshly grated)
1 tbsp Pecorino Romano cheese (grated)
1 cup dried bread crumbs
1-2 minced cloves of garlic
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tsp chopped fresh oregano
1 tablespoon chopped capers
Red pepper flakes to taste
Coarse salt and fresh cracked black pepper to taste
1/4 cup Olive oil
Additional Parmesan cheese for garnish

Preparation:

Proper trimming of an artichoke is a key skill in any recipe that uses this wonderfully favored ingredient. In a large bowl of water add the juice of one half of a fresh lemon. This helps to keep the vibrant color in the leaves. With kitchen shears or a very sharp knife cut off the stem. Starting from the bottom, peel off the outer layer of leaves. Using a serrated knife cut off the top portion of the artichoke. Gently separate the top leaves and look into the bottom of the artichoke to find the fibrous choke in the center. Use a spoon with a serrated edge or a melon baller to scoop out the choke. With the remaining half of your lemon, rub the cleaned artichoke and place it in the water until ready to use.

Cooking:

Start by preheating your oven to 375 degrees. In a medium mixing bowl, combine the bread crumbs, cheeses, garlic, herbs, capers, red pepper, salt and pepper. Slowly add in olive oil to to moisten the mixture. Spoon the stuffing into the center of the artichokes until filled to the top. Place them into a shallow baking dish. Fill the dish with water to cover the bottom halves of the artichokes. Cover the dish with foil and bake 1 hour. Your artichokes are fully cooked when you can easily remove a leaf by gently pulling.

At this point you’ll need to remove them from the oven and increase the heat to the broiling stage. Remove the foil and top each artichoke with a teaspoon of Parmesan cheese and a drizzle of olive oil. Place under the broiler until the topping is browned, about 2 minutes.

Serve on an elegant dish or Al Fresco style on a platter surrounded by olives, halved lemons and shaved Parmesan. Your guest can peel and eat them with a spoon or you can cut them in half lengthwise for serving.

Gradire! (Enjoy)

Categories: Italian Recipes, Kitchen, Uncategorized
Tags: Italian, Italian Recipes, Tuscany