Stuffed Artichokes-P

By vgaven

Combination of Carmine's recipe and Soprano's recipe

Ingredients

• 8 medium artichokes
• 3/4 cup plain bread crumbs
• 1/4 cup chopped flat leaf parsley
• 1/2 tsp. dried oregano
• 1/4 cup freshly grated pecorino romano or parmigiano-reggiano cheese
• 1 garlic clove, finely chopped
• salt and pepper
• 1/4 about 1/4 cup olive oil
• black olives, chopped
• pignoli nuts
• lemons
• chicken stock-at least 3 cups
• (Ingredients from Soprano book)

Details

Servings 8

Preparation

Step 1

Stuffing
Mix together the bread crumbs, parsley, oregano, garlic, cheese, black olives, pignoli nuts to taste and salt and pepper to taste.Mix with a little olive oil to moisten the crumbs evenly. Set aside.
Will prob need to double or triple this recipe depending on the amount of artichokes you are making.

Artichokes
Optional-Keeping the stem and finely chopping to add to the stuffing mixture. Peel off the tough outer skin before doing this.
Cut the stem close to the base of the artichoke so the artichoke can sit flat.
Hold the artichoke on its side and using a serrated knife, cut off the first 3 inches from the top.
Peel off the small leaves around the base of each artichoke.
With scissors, trim the pointed tops off the remaining leaves.
Open up the artichoke with your hands to expose as much of the heart as possible. With a soup spoon, cut into the thistle(or choke) that sits on top of the heart and remove it. It is inedible.
Fill a bowl with water and squeeze the lemon quarter into it. Rinse the artichoke and then submerge it in the acidulated water to keep it from darkening.
Lift the artichoke from the water and turn it upside down to drain for several minutes on paper towels until it is well drained.
Stuff the Artichoke
Work from the bottom row of leaves up to the top of the artichoke. Push the stuffing into each leaf until they come partially away from the artichoke without separating from it. Do this until the entire artichoke is stuffed including several spoonfuls into the center of the artichoke on top of the heart.
Cook
Put the artichokes in a pot that easily holds it upright without tipping.
Pour the chicken stock into another pan and warm it over medium heat. When it is warm, pour it into the saucepan with the artichoke. Careful to not knock out the stuffing. Drizzle oil over the top of the artichoke so that all the leaves and stuffing are moistened.
Bring the liquid to a simmer over med heat. Do not let the stock boil. Cover the pan with a lid or foil and cook for about 45 minutes or until the leaves are easy to pull off and the artichoke is very tender.
Put the artichokes on a platter and spoon the broth around it and sprinkle with more cheese if desired.