Nonnas Artichokes Food
NONNA'S ARTICHOKES
This is my Italian mother-in-law's recipe for artichokes. Large artichokes are stuffed with a delicious bread crumb mixture and then simmered in a white wine sauce until tender. Use a nice crusty bread to soak up the remaining sauce!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks
Time 1h25m
Yield 2
Number Of Ingredients 10
Steps:
- Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
- Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
- Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
- Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.
Nutrition Facts : Calories 805 calories, Carbohydrate 66.1 g, Cholesterol 30.9 mg, Fat 31.6 g, Fiber 10.9 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 2548.8 mg, Sugar 6.3 g
NONNA'S ARTICHOKES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Butter a 9-by-13-inch flameproof baking dish. Set aside. Bring a large stockpot of salted water to a boil over high heat. Rub the cut sides of the artichokes with the lemon halves. Squeeze the juice from the lemon halves into the water and add the lemon shells. Add the artichoke halves, cover and cook until just tender, 15 to 20 minutes. Drain in a colander, stem sides facing upwards, to allow any excess water to drain out from the leaves. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, 2 to 3 minutes. Remove the garlic and discard. Remove the pan from the heat and let the oil cool slightly. Whisk in the anchovy paste until smooth. Return the pan to the heat and place the artichokes, cut-side down, in the pan. Cook for 6 minutes. Turn the artichokes over and cook until tender, 6 minutes longer. Remove the artichokes and reserve the pan juices. Preheat a broiler. Arrange the artichokes, cut-side up, in the prepared baking dish. Sprinkle with the salt, pepper, olives and capers. Mix together the cheese and breadcrumbs in a small bowl and sprinkle on top. Spoon the reserved pan juices over the breadcrumbs. Broil until golden brown, 2 to 3 minutes.
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- Clean the artichokes by removing the harder outer leaves, trim and unpeel the stem and cut the top part of the leaves as they may have thorns. The remaining leaves should be pale green. Wash and drain the artichokes well.
- In a bowl, mix the cheese, bread crumbs, eggs, 3 tablespoons of extra virgin olive oil, garlic, parsley, salt & pepper as desired. If the mix is too hard, add a little milk. The mix should have a soft consistency but not runny.
- In a baking pan, add the peas at the bottom together with the onion and the pancetta. Salt and pepper as desired.
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Lightly oil a ceramic baking dish. In a skillet, heat 1/2 cup of oil. Add the garlic and cook over moderately high heat until golden, 4 minutes; discard the garlic.
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- Squeeze the juice from 1 lemon half into a bowl of water. Working with 1 artichoke at a time, discard the dark green outer leaves. Cut off the top 1 inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke. Rub with the remaining lemon half and add to the bowl of lemon water.
- Preheat the oven to 400°. In a saucepan of simmering water, cook the artichoke halves until barely tender, 7 minutes. Drain well and pat dry.
- Lightly oil a ceramic baking dish. In a skillet, heat 1/2 cup of oil. Add the garlic and cook over moderately high heat until golden, 4 minutes; discard the garlic. Add the anchovies and stir until dissolved. Add the artichokes cut side down and cook until crusty on the bottom. Flip them and cook until lightly browned, 3 minutes; transfer the artichokes cut side up to the baking dish. Let the garlic-anchovy oil cool slightly.
- In a bowl, mix the bread crumbs and cheese. Stir in the garlic-anchovy oil and season very lightly with salt and pepper. In another bowl, mix the olives and capers with a pinch of pepper. Fill the artichoke halves with the olive mixture and top with the bread crumbs. Bake for 12 minutes, until the topping is browned and crisp and the artichokes are tender. Let stand for 5 minutes, then serve.
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