Stuffed Artichokes - {Carciofi Ripieni}

By á-174942

Ingredients

• 4 quarts water
• 8 lemons juiced
• 2 cups white wine
• 5 garlic cloves thinly sliced
• 1 1/2 bunches thyme divided
• 4 jumbo artichokes 1 layer of leaves
• removed, cut in half, chokes removed
• 4 tablespoons extra-virgin olive oil
• 1 large baking potato cut into 1/4" dice
• 2 pounds favas shucked and peeled
• 2 scallions thinly sliced
• 1/2 cup fresh bread crumbs
• 1/4 pound salami cut into 1/8" dice
• 1/4 cup coarsely-chopped Italian parsley
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup white wine

Details

Servings 8

Preparation

Step 1

In a large saucepan, combine 4 quarts of water, the lemon juice, white wine, garlic, and 1/2 bunch of the thyme and bring to a boil. Add the artichokes and blanch in the acidulated water for 20 minutes, until tender. Drain, cool and set aside.

Preheat the oven to 375 degrees.

In a 12- to 14-inch saute pan, heat the oil until almost smoking. Add the potatoes and cook until soft and light golden brown, about 10 minutes. Add the fava beans and scallions and cook for 4 to 5 minutes. Remove from heat and add the bread crumbs, salami and parsley, and mix well to combine.

Season each artichoke with salt and pepper and stuff each with the potato mixture. Place the artichokes in a shallow baking dish, add the wine and remaining 1 bunch thyme and cook for 30 minutes. Remove and serve immediately.

This recipe yields 8 servings.