Grape Gourmet – Cucina Dello Zio

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Artichokes (stuffed)

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#Stuffed #Artichokes #CucinaDelloZio - garnish with fresh parsley!

Artichokes (stuffed)
Carciofi Ripieni
by James Belardo

Artichokes are very popular around the Mediterranean. They’re flavorful and highly nutritious too. They can be made into in dips, used in sauces, and eaten straight-up (marinated or cooked). Stuffing artichokes are one of the most popular methods of preparing these edible flowers.

Artichokes are very healthy and include lots of fiber, help reduce cholesterol (cynarin and sesquiterpene-lactones), include folic acid, Vitamin C and other anti-oxidants such as silymarin, caffeic acid and ferulic acid. Not to mention Vitamin K (bones) , B Complex (niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, potassium, copper, iron, calcium, phosphorus and maganese! Whew!

Ingredients
4-6 medium sized artichokes
1/2 Cup of Italian-style seasoned Breadcrumbs
2-3 cloves of finely chopped garlic
1-2 Tablespoons of finely chopped Italian parsley
olive oil
salt and pepper to taste

Preparing the Artichokes
Bang artichokes on counter (leaves down) to loosen leaves. Rinse in cold water. Remove stems. Peel and put aside. Remove and discard small tough leaves from bottom. Use scissors to remove sharp tip from each leave.

Stuffing
In a bowl combine bread crumbs, garlic, parsley, salt and pepper with enough olive oil to moisten mixture.

Directions
1. Stuff mixture between the artichoke petals enough to cover the top. Place artichokes close together in the top part of a steamer pot with 2-3 inches of water.
#Stuffed #Artichokes #CucinaDelloZio - boil in water

2. Simmer covered over medium to low heat until leaves pull away easily. (About 30-45 minutes) Replace water if needed.

You can also use a cast iron pot (Dutch oven) without a double boiler. Place pot directly into oven to brown tops. 

3. If you like, you can brown the tops by putting the pan in the oven (broil).
#Stuffed #Artichokes #CucinaDelloZio - pop 'em in the oven on broil to brown the tops!

Tip: After eating the leaves, be sure to remove the “hair” around the heart of the artichoke. Your efforts will be rewarded when you eat the “heart of the artichoke!”

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

August 29, 2013 at 2:18 PM

One Response

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  1. […] artichoke. I love ‘em in salads, on pizza, stuffed and as a dip. Here’s our take on the Stuffed Artichoke, enjoy and feel free to […]

    Artichokes | Grape Gourmet

    August 29, 2013 at 2:29 PM


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