Projects: Cooking – How to Make a Stuffed Artichoke

Stark and I had an adventure in the kitchen last night. She made fresh ravioli and I made stuffed artichokes. My family used to have Sunday dinners of ravioli, sausage, meatballs, fresh Italian bread, and stuffed artichokes, and it was enough to food to kill a horse. I remember these dinners very fondly, but I always doubted my ability to recreate the culinary delights of my Italian grandma.

Last night I finally took the plunge after a thirty minute phone consultation with my mother, and I have to admit, they were really good! Just like I remembered my grandma making them! So, in effort of spreading the yum, I will share the recipe (now with photo illustrations!):

1. Choose artichokes that are green, firm and closed
2. With a very sharp knife, cut off about an inch from the pointed top of the artichoke; trim off the stems so that they will stand upright in the pot
3. With a kitchen scissor, trim off the points on the outer leaves
4. Turn the artichokes upside down, bang them on a hard surface to allow the leaves to open slightly

5. Wash the artichokes with cold water running into the leaves; let them drain upside down

Ingredients for Stuffing:
Seasoned breadcrumbs
Olive Oil
Minced garlic, either fresh or dry
Salt and pepper (hot pepper flakes are optional)
Grated fresh parmigiano reggiano and pecorino romano (expensive stuff, but absolutely worth it for this recipe)

6. Combine all the dry ingredients in a small bowl, mix, then add the olive oil slowly. The olive oil should just moisten the bread crumbs so that they are easily spooned into all the crevices of the open leaves. My mother describes the consistency as being like wet sand, when it starts to clump together. Pull open all the layers of leaves and really get the stuffing in there. There’s nothing worse than getting to a section of leaves with no stuffing.

7. Pour some olive oil over the tops of the artichokes, and grate some extra cheese on top.

8. Stand the artichokes in a pot so that they cannot fall over. If there is a space left in the pot, fit a small juice glass or jar upside down to hold the place. You can also use a ball of aluminum foil. It is crucial that the artichokes not fall over and fill with water.
9. Fill the pot with water halfway up the artichokes. Let come to a boil, then cover and lower to simmer.
10. Cook for about an hour. If you are not sure, pull out a leaf — it should come out easily.

11. Remove the artichokes with tongs. Be careful not to touch the glasses, as they will burn your skin. Let them cool off before removing them.
12. Appreciate the beauty of physics. As the water heats up, it gradually displaces the air in the glasses. As they fill, the air burbles to the surface. Resist the urge to rename your gourmet meal “fartichokes.”

13. Grate some extra cheese on top, for presentation purposes and also because there is no such thing as too much cheese. Grab a bowl to discard the leaves.

14. DINNER IS SERVED!