Lidia!! This was my first attempt ever cooking artichokes. And this was my first time ever eating artichokes (besides spinach and artichoke dip). The only change I made was I omitted pine nuts. I also had homemade white wine in the fridge but my husband told me (while I was making this for the second time) that I was actually using moscato. This was so delicious! Where has this been all my life?! What hasn't anyone ever told me how fun and delicious it is to eat it?! For me I doubled the stuffing mixture. I also assemble the stuffing first to help slow down the oxidation. Then as soon as I cut the tops off I rub it with a halved lemon and then I stuff it. I stuff the outer leaves first and work my way through to the middle. Making sure each and every leaf had a ton of stuffing. This is my second time making this this week! Thank you so much!
Lidia You are a great cook, I am from Sicilian and live in Utah, my grandmother past away a long time ago. Thank you for being the grandmother I've never had and teaching me how to cook artichokes .
I have always steamed my artichokes on top of the stove but I will definitely try your recipe and cook them in the oven. I also add a little garlic for flavoring.
I haven't had these since my girlfriend's mom made them back in the early 80's and that was my first taste of Italian Artichoke, it was amazing and I've loved them ever since! Thanks for posting this, your recipe has a couple more things I can now add to the way I make them!
Go Lidia. This is EXACTLY how my Italian family makes the stuffing. & this is the reason I don't make it. It takes a lot of time but is soo delicioso. I don't make it, BUT I sure do enjoy it when I go to my relatives homes. Most have passed away. But I still got my sister ;) U R a joy to watch Lidia & bring back wonderful memories of my childhood ! THANK U :)
Thank you Lidia! Your recipe looks so deliciouso!!! I do make artichokes but.....have never tried stuffing them. I have only steamed them with good olive oil, chopped fresh garlic, freshly squeezed lemon and a little "good" white wine. However, I will have to make your recipe for our Easter dinner. ❤️. "Tutti mangiani....".
I think her time is a little off. Anytime I baked them raw they get too dry. So I steam them in a pot first for about 25. Then stuff them and then bake. At 400 0r 425 usually for 30-45 But be careful not to over steam or they will fall apart on you.
Hi Lidia! I have been cooking with you for years and plan my weekly menus always including a meal from your books I have collected. I'm home now creating restaurant quality dishes during this tragic Covid crisis and had a craving for stuffed artichokes. Your recipes have given us the comfort food we need to make us feel better. And while shopping is challenging with our Instacart here in Miami, I can't wait for tonight's meal where these will be front and center. We have a mutual friend by the way. Bob Bruno. I have known him for years. Be well and grazie mille!
Hi Ian, when you are choosing wine to pair with your meal, simple rules apply. After you have planned your menu and are familiar with the tastes of that menu, you can begin choosing the wine. Identify some main characteristics of the meal: is it light or full of bold flavors? Is it acidic or rich? Is it fatty or lean? Is it spicy? Acidity is usually higher in white wines and tannins are higher in red wines. Pair mild wines with mild food, acidic wines with lighter flavor, like fish and fatty foods. On the other hand, bold flavored foods, like steak and braised beef, pair well with big-flavored wines, such as Barolo, Zinfandel and so on. If a food is rich and complex, try to match it with a big and rich wine. Buttery sauces go well with chardonnay. If you are having an acidic dish with lemon or vinegar, think of high-acid wines, or wines with some sweetness. But if the objective of your occasion is to enjoy some great, rare wines, you certainly don’t want to overshadow them with assertively flavorful, aromatic, highly acidic, or intensely spiced foods. On such occasions, spicy tomato-based sauces are not appropriate, nor are vegetables like artichokes, fennel, and asparagus-all high in mineral content. If the food is to be dominant, the accompanying wines should be submissive. For example, if you serve a risotto with white truffles, or a wonderful foie gras, the character of the food should take precedence, with the wines you serve playing supporting roles. They should be of the finest quality, but of a character that doesn’t upstage the meal’s starring players. Wines strong in tannins, acidity, bouquet, or fruitiness should not be permitted to contend for dominance with richly flavorful or subtly aromatic foods. As a general rule, one powerful palatal or olfactory sensation should be clearly experienced, not obscured by another.
Florrie Goldman The cut off parts can be cooked in the pan to intensify the flavor. The softer edible parts can be chopped into the stuffing. She is showing how to make a more elegant version for dinner guests. Rather than the typical "rustic version."
A lot of the artichoke if you get it fresh is too fibrous to eat. If you buy it frozen or canned, you are buying smaller ones that are processed so all the fibrous stuff is minimal and removed before processing. I grew up in California and it wasn't until I was an adult that I ate any processed artichokes. We always had a big pile of scraped leaves and the choke left on the plate after eating. I just had a fresh boiled one tonight.
