Italian Stuffed Artichokes
Italian stuffed artichokes filled with breadcrumbs, cheese, herbs, and salami.
How to Select an Artichoke at the Store
When selecting an artichoke at the store there are a few things to keep in mind. You want to make sure they have closed heads with compact leaves. The artichoke should also feel heavy in your hand and should be firm. The leaves should look plump, not shriveled.
How to Prepare the Artichoke for Stuffing
Artichokes have leaves with thorny tips, so you want to take care not to eat them. Start by washing your artichoke, then trimming the stem so that the artichoke will stand up on it’s own. It’s ok to trim a few leaves at the base to ensure that they lay flat. Next you will turn the artichoke onto its side and slice through most of the tips (about halfway through the artichoke). You can then leave the other tips as is or if they are thorny trim each individual one with a pair of kitchen scissors. Once that’s done sit the artichoke up and loosen the leaves a bit so you can fit some of the stuffing into it.
The Artichoke Stuffing
It’s amazing how a few simple ingredients can make the most delicious stuffing.
Italian bread crumbs-If needed you can use Gluten-Free breadcrumbs.
Parmesan Cheese-use a good quality grated cheese.
Hard Boiled Egg-This is a bit different than the usual stuffing recipe and can be omitted but I highly recommend keeping it in.
Genoa Salami-You will only need a few slices. Soppresata can be used instead, just make sure it’s sliced thin.
Shredded Mozzarella Cheese
Fresh Parsley
Salt & Pepper
Olive Oil
Stuffing The Artichoke
Once you have the stuffing prepared you slightly loosen the leaves around the artichoke and using your fingers gently stuff in between all the leaves until they are full.
Cooking the Stuffed Artichokes
Place the artichokes in a large pot and fill halfway up with water. Cover and simmer about 45 minutes or until the leaves release easily and are tender to taste.
How to Eat an Italian Stuffed Artichoke
It takes a few minutes to get the hang of eating an artichoke. Simply pull each leaf and gently pull on the fleshy part at the base of the leaf with your teeth until all the leaves are removed. A fork is helpful to eat the filling but not necessary. Once all the leaves have been have been eaten you will be left with the artichoke heart. Gently take a spoon and scoop the spiny choke from the middle and discard it. You will be left with the heart, I think this tastes best with just a sprinkling of salt.
Italian Stuffed Artichokes
Materials
- 2 Artichokes
- 1/4 cup Italian Breadcrumbs Gluten-Free if needed
- 2 tbps Grated Parmesan Cheese
- 1 Hard Boiled Egg, Diced
- 2-3 slices Genoa Salami, chopped into small pieces Can sub in Sopressata (thinly sliced)
- 1 tbsp Fresh Parsley, minced
- 3/4 cup Mozzarella Cheese
- 1/8 tsp Salt
- 1/4 tsp Black Pepper
Instructions
Prepare the Artichokes
- Rinse and cut the stalk at the base of the artichoke so it will lay flat with the leaves pointing up. If necessary you can remove a few of the leaves to get it to stand on it's own. Next turn the artichoke on its side and slice through it to remove the thorny tips, approximately halfway down the artichoke. (See photos) If the remaining tips are thorny you can cut each one with scissors.
Prepare the Stuffing
- In a medium size bowl add the Italian breadcrumbs, parmesan cheese, diced egg, Genoa salami, mozzarella, fresh parsley, salt and pepper. Mix well.
Stuff The Artichoke
- Stand the artichoke up and gently loosen the leaves all the way around so you can add the stuffing. Once the leaves are loose fill in all the spaces with the stuffing mixture, turning the artichoke as needed until all the mixture is used up. If the artichokes are full you can simply add the remaining stuffing on top of the artichoke.
- Drizzle each artichoke top liberally with olive oil.
- Once the artichokes are stuffed place them in a dutch oven and fill with water about halfway up the artichoke. Cover and simmer for about 45 min. Check periodically to make sure there is still water in the pot, if needed you can add more water.
- Test the artichoke for doneness by gently pulling on a leaf, it should release easily, if it does not continue to cook for several more minutes. Once leaf releases taste the artichoke leaf for tenderness, if it's tender then they are done.
How to Eat The Artichoke
- Place artichoke on a plate and gently pull on each leaf, scrape the bottom half of the artichoke with your teeth.
- Once you reach the center of the artichoke, discard the fuzzy center by scooping it out with a spoon. You can then eat the bottom of the artichoke with a sprinkling of salt.