This was by far my favorite vegetable to eat as a child, and it is definitely a treat to have it now as well! Maybe it’s the decadent bread stuffing that makes these artichokes irresistible. I have wonderful memories of sitting around the dinner table with everyone licking our fingers and tossing their artichoke leaves into a common “compost” bowl. I remember introducing stuffed artichokes to my roommate for the first time years ago, and he fell in love with them immediately. This braising method takes a while, but it’s worth it and results in a beautiful, tender choke with the leaves just falling off the base. Be sure to allow plenty of time for these babies to cook – the larger the artichokes are, the longer they’ll take.
Source: Adapted from Mom and The DePalma Cousins Cookbook
1/2 cup bread crumbs
1/4 cup chopped parsley
1/4 cup freshly grated Parmesan cheese
2 medium garlic cloves, minced
2 medium artichokes
1 1/2 cups dry white wine
Mix together crumbs, parsley, grated cheese, garlic and 1/4 cup of olive oil (or enough to make the mixture stick together slightly). I do this in my food processor. Season to taste with salt.
Prepare the artichokes by cutting the stem and the top third of each off (Note: use a very sharp serrated knife to do this). With scissors, trim the top 1/2 to 1/3 of the remaining leaves off. Scrape out the chokes in the center (optional). Beginning at the outside of each artichoke and working toward the center, pack the stuffing in between the leaves. When each artichoke is amply filled, press down on the tops to secure the stuffing.
In a large nonreactive pot, heat 1 tablespoon of olive oil over high heat. Set the artichokes in the pot, and sear the bottoms, about 2 minutes. Turn off the heat, and drizzle 1 1/2 to 2 tablespoons of olive oil over each artichoke, and sprinkle them with 1/2 cup of the wine. Pour the remaining 1 cup of wine into the pot, and add enough water to reach 1 inch up the sides of the artichokes. Bring to a boil, cover, and simmer gently over low heat until tender, 45 minutes to 1 hour depending on the size of the artichokes (larger artichokes can take up to 2 1/2 to 3 hours). Check to see that there is enough liquid in the pot during cooking, adding more water as necessary. Test for doneness by pulling off an outside leaf. When they come off easily, and are tender to the bite, the artichokes are done. Serve hot or at room temperature.