Stuffed Artichokes (Carciofi Ripieni)
Ingredients: 4 Servings/ 2 large Globe artichokes cleaned and placed in lemon water. Be sure to hollow out the center and remove the choke completely. Always peel away the hard, outside leaves until you see a lighter color, somewhat yellowish green. This is to ensure the artichoke will be tender when cooked. Throw away the hard leaves.
Place 2 liters of water into a large bowl with one tablespoon of salt and sliced lemon (1-2).
Place a large pasta pot of water to a boil (to blanch your cleaned artichokes
Don't panic, there is alot of waist.
Clean your artichokes by peeling away the green leaves until you see some brighter leaves underneath. The Globes turn yellowish grean as you peel away the leaves. Discard those leaves. Cut about an inch off the top. Hollow out your center and dip in lemon water. Rub some additional lemon inside the cavity. Trim your stems some until you can get your Artichoke to sit upright. When your water is at a hard boil, place your artichokes in the boiling water for 5 minutes. Remove from that water and drain. Place upright in a baking dish to cool.
Method: Into a bowl place one cup of cooked and browned sausage. You may use chicken sausage if you like or just bread stuffing if you prefer a meatless recipe. I will give you both versions. I used Pork Sausage here.
1. If your are using simple bread stuffing. Using one cup of fresh bread crumbs in a bowl, add 1/4 cup diced parsley and a few leaves of fresh mint.
1/4 cup Parmigiano Reggiano Cheese grated.
One clove of garlic diced. You may substitute onion if you prefer.
One teaspoon of salt
One teaspoon of pepper
1/4 cup extra virgin olive oil
2. If you are using sausage, you will need one cup or 2 links of Sausage, cooked and drained,
1/2 cup bread crumbs.
one teaspoon salt
one teaspoon pepper
One clove of garlic diced
1/2 cup Parmigiano Reggiano cheese
1/4 cup of diced parsley and a few sprigs of mint mixed in
Mix your ingredients until everything comes together. Gently stuff the cavity of your artichokes. Sprinkle with additional Parmigiano Reggiano cheese.
Standing the artichokes upright in your baking dish, add one cup of white wine plus one cup of water creating a bath for your artichokes. The liquid should be no more than half way up the artichoke. The liquid creates steam during the cooking process. The artichoke needs to soften while cooking.
You do not want the artichoke to topple over.
You could use a little less depending on the size of your artichoke.
Preheat your oven to 375 degrees.
Cook, covered tightly with foil for 45 minutes in a 375 degree oven. Uncover for 10 minutes. Remove the artichokes gently from the pan. Cool for 10 minutes and cut in half if serving them as a first course or appetizer. Sprinkle a few drops of olive oil over each plate. Enjoy! Buon Appetito!