Sicilian Stuffed Artichokes - Rossella's Cooking with Nonna

[@bobbieditcharo-roland608]

Sicilian Americans here in the New Orleans area do not make stuffed artichokes this way. My Nonna (from Sicily) would have beat me with a broom if I wasted all of those wonderful artichoke leaves. Each one of those leaves would have been stuffed with the stuffing mix. That bowl of stuffing mix would just have filled one of my Nonna's artichokes. We make an entire meal from one artichoke alone. Also, we grate all of the cheese and then include it in the breadcrumb mixture. We steam the artichokes (not bake) because baking tends to dry them out. To check to see if the artichoke is done, we remove an inner leaf and see if the base is tender enough to scrap with the teeth (for eating).

[@vitorago2186]

Everyone has their own way! This is Nonna Angelina's! :)

[@joeanddianeroberts1101]

+Bobbie Ditcharo-Roland Looks like your family and mine originated from the same part of Sicily. I don't remember any outside leaves being thrown away except for the very small ones . Like yours, each long leaf could hold a lot more stuffing for a meal, scraping each one with our teeth. I remember my folks would first bang the artichoke on the counter to break those tiny points on the end, then stuff!

[@skiadikt]

+Bobbie Ditcharo-Roland agree. obviously there are many ways to "stuff" an artichoke but i turned this off when i saw them tearing off the leaves. learned from my grandfather nunzio - also from palermo (he'd be 124 today). each leaf packed with yummy goodness. add salad and you'd have a wonderful meal.

[@jocastiglione640]

As someone said 'to each his own'. But tossing the outside leaves is a sin in our house! I stuff every leaf and add a shaved piece of pecorino romano. Can also precook, cut in half, drizzle w/ evoo and grill them...soo good!

[@MissBehaving888]

+Jo Castiglione guys wouldn't the larger outter leaves be too tough to eat? or not, I'm going to try this for the first time, but also don't want to waste beautiful bounty :)

[@gensmith7532]

When I was first married, my husband newly from Ischia, his family taught me to make artichokes. They kept it simple by taking off the very bottom leaves, pound the artichoke open on the counter and cut the points off with a scissor. With the leaves open we stuffed slices of garlic down into the leaves, drizzled olive oil down into the leaves, add salt, pepper and sometimes parmesan cheese. Put these in a pot with water with lemon juice, olive oil, salt 1/4 the way up the pot. Cover and steam for about 45 minutes. Test with a fork. Later on in our life we started added the breadcrumb stuffing but the artichoke steamed very simply with garlic, oil, salt and pepper is very tasty and carb free!

[@DayanAnderson]

I agree, Nonna doesn't need a translater-plus I found all the reaching in front of Nonna and speaking over her very distraction. Artichokes look great tho!

[@lambertguimond2227]

She needs to let grandma talk and do her work, seems she's always in the way. You can read Grandma's frustration as ours.

[@ladycarizza47]

There’s no artichoke left! Wow the leaves are full of goodness!

[@laurienicosia3870]

That's what I said. All they left was the choke.:-) :-) :-)

[@sallyrenna4088]

I agree!! she threw away all the outer leaves,the best leaves!! I would stuff all those leaves!

[@megkelly2568]

The leaves are only good closer to the heart. Especially if you have those with digestive issues. No one I know eats the tips of the choke leaves. It’s usually the hearts

[@marieleotta2501]

@@megkelly2568 Meg we eat the flesh of the outer leaves by scraping them with our teeth. I use a meat stuffing that my Sicilian mother in law showed me. Delicious.

[@megkelly2568]

@@marieleotta2501 that’s what I was saying that’s exactly how we eat them

[@ktancrelle7312]

I am loving all these recipes! Reminds me of cooking with my Sicilian Nona when little! The recipes are great and come out as I remember. Love this channel!

[@theeyesehaveit]

Nonna replies “I think you,re the boss.” O so true. Roselle was a way too loud and pushy. Did not enjoy watching.

[@melodyjones5305]

I thought she was the guest she should of been allowed to be just that, an share an teach us her receipe!!Ro hate to say it to pushy an yo sound like (Fran !)I enjoyed your guest what little she you let her speak.Great receipe.!!

[@anitafontana6403]

My sicilian nona taught me to cook...I just started to watch you and our recipes are the same...people pray to get invited to dinner in my house

[@dezign2the9z58]

This was my first time watching your channel and I'm so glad I found it. I grew up in New York with mostly Sicilans and really miss the food. so now I can try recreating some of the dishes. Nonna Angelina, you are the best.

[@deepeastart8272]

I couldn’t even finish watching this much less tasting it, the way Nona was pushed to the side. And that was your guest? Oh my.

[@LindyS1830]

Loved this recipe. My mother made a similar one. Can't wait to try this. Thank you Nonna

[@thechronic4728]

why is she translating for her granny? She speaks english.

[@patrose9950]

The Chronic: No disrespect to Rosella" But it looked as though Nonna felt uncomfortable having Rosella change her wording? Frankly, Nonna doesn't need an interpreter! Nonna's sweet personality wasn't allowed to come through! she kept her eyes cast downward! Nonna is quite capable of handling HER show on her own! BUT Rosella could start her own cooking show??

[@debbiedeal5937]

Agree. Nonna is the only one that has a clue, and Rosella grabs all the attention by over stepping good taste and boundaries. I won't be watching this channel again. I cannot take this girls desperate need for attention. I wish Nonna had her own channel, sas the other mouthpiece.

[@erzsebetnilsson580]

Self advertise and stressing the other to death.... she more like the arab females in the UK.... unberable

[@annastaciaparker2902]

I loved this video!!!! Lots of love and experience can be heard in her voice!!! I was actually making this dish while listening to video....hearing her voice took away the anxiety of new dish cooking. Nona said they will be Good...and they came out Marvelous!!!! Just like she said!!!❤❤❤ THANK YOU, NONA!!!!

[@jennifermelvin8038]

Love her!! She is so sweet!! Her grandchildren are lucky to have a Nonna like her!!🧡🧡🧡

[@richardpetrey2010]

I'm from New Orleans and the best Stuffed Italian artichokes were from the Central market. Yummmmmmmmm! The

[@MsAnet99]

Loved this recipe and think Nona Angelina is the BOSS!

[@gailparisi6690]

Excellent! My country Sicilian! The Best!

[@marlak1104]

Thank you Nonna and Rosella. Good lesson, easy steps, and looks delicious.

[@karenluihn7175]

Your non s is adorable! She reminds me of my own Sicilian grandma Enjoy every moment you have with her ❤️

[@josephfiorenzo1268]

They look great but a lot of waste including my favorite part ...the stem. When cooked right the stem come tender like the heart.

[@maryb6872]

My Sicilian grandma used to dice the stems and add to the bread crumbs. Yesterday I made artichokes and just added them whole into the pot. Sprinkle with a little salt and yes, it tastes a lot like the heart. :)

[@nysavvy9241]

They do look good..Nice job with the filling

[@yankeechef3979]

That makes me want to cry... I remember my mom used to make these all the time... I have to make them this week.... Thank you!!

[@cookingwithnonna]

+Christine Christine Now is your turn to make them!

[@ezekielamaterasu3462]

As the son of a Singaran (living in Western Australia), my dad would grow fresh artichokes, broad beans, peas (among others). Dad would stuff the artichokes with a meatball stuffing mix and stew in a based with onion, broad beans and peas.

[@LIVEANDLOVEART]

Omg yummy. Thank you Nonna!

[@joejessey2392]

Where can I buy a cooking pot like that one used in this video.

[@Veritas21000]

A wonderful recipe, and a healthy addition to any meal.

[@cookingwithnonna]

+Veritas Rex You will love them!

[@oksanaangel4813]

I do like this recepy. Will try. You have made very inspiring video 😃❤👍. Well done !

[@mikedimonte9745]

great job, my family is from the northern part of Italy and your mother reminds me of my dear grandmother that passed away many years ago. i make mine a little different but i'm sure i will try your way the next time i make some.

[@cookingwithnonna]

I hope you like them!

[@bigjake55555]

I love your videos and how you present them! I feel your love for all. Plus wanted to tell you how much my husband loves his Nonna Knives! We have very expensive knives Yet as you’ve said multiple times a “Nonna Knife” is all a respectable cook desires!! He looks for one of the set and only uses them 👍🏼👏🏼👏🏼🥰

[@marie42ify]

Oh so delicious! This is almost the same as dad taught me to make artichokes except he did'nt add the almonds or bake them. I will try this. Thank you dear Nonna Angelina & Rossella :)

[@rhondagillespie6031]

Looks delicious! I've never taken the leaves off like that but I will try it. Great Job Nonna

[@sociophiles221]

Almonds in it? Wow, never heard of that but sure would like to try it. I usually leave as many leaves on as possible as I enjoy starting with the bare meat and anticipating going inward to where it gets meatier. Love this recipe and Nona and Rosella!

[@gorillanut1]

Nonna Angelina is so cute, love her! I have to make this in my new cast iron Dutch oven!

[@leecapille]

yes let nonna have her own show

[@pattygaugler9636]

Joseph Florenzo....I chop the stems up and add them to the stuffing. Breadcrumb, olive oil, lots of cheese, garlic, seasonings. I've been cooking them in the pressure cooker. 6 -7 at a time. 14 minutes.... DONE !! Delicious.

[@teresasieminski6760]

absolutely beautiful...I am Italian an I was making these all wrong I was using all the leaves.....this way is so much better , delicious !!!!!!!.cant wait to try many more recipes I just rec'd the book Cooking with Nonna

[@despinachristakis1485]

Best recipe I have ever seen.

[@mohamedattia2084]

very nice combination with the experienced and the good looks! excellent recipe!

[@cookingwithnonna]

Thank you!!

[@Art-qy6gd]

I love you and anything Italian. What a beautiful country.

[@lanncopeland8127]

this artichoke dish I will make for sure. Looks delicious.

[@MarzNet256]

Food is love. Nobody does it better than the Italians! Ciao Bella. Personally, I steam the whole damn thing and serve it with a butter vianagrette. No muss, no fuss.

[@elizabethmarazzo7335]

Your throwing the best part of the artichoke!

[@maylien]

Love artichokes! When I make artichoke frittata and take to parties as an appetizer I tell people, "You probably won't like this" ...that way More for me!

[@cookingwithnonna]

Agreed! More for us! :)

[@Dartagnan1957]

I love stuffed artichoke and your recipe looks fabulous but I didn't see you remove the "Choke" (the little hairy things before​ the heart) before stuffing. Am I wrong but doesn't this have to be removed?

[@cookingwithnonna]

Nick Miceli thank you so much!! It could have been that these artichokes didn't have much choke, but yes you take that out of its visible

[@marierae3914]

Yes your right my mama always removed the furry bit.x

[@pattygaugler9636]

You can remove the choke AFTER you cook them. They're still delicious.

[@laurienicosia3870]

I always take the hairy part out .

[@9481325]

To each his own. Looks very good and tasty. Too much waste for my family. Also Sicilian, but with a simpler and different approach sometimes. First, we save the stems as they are pretty much the same as the heart. We only remove the very top quarter to third and tiny bottom leaves. Any points are sheared off going all around. Yes, a bit labor intensive. Then, slices of Pecorino Romano are placed between as many leaves as you can squeeze them. Place in a pot and scatter copious amounts of garlic around and on the tops. Drizzle with olive oil and water up to 2/3 's of the artichokes. Salt/pepper to taste. Bring to a boil and reduce to simmer. Also, make sure to put the stems in the liquid, they will be as luscious when when done.Cover and let cook until very tender. pull off leaves and scrape over teeth. When at the very center, carefully remove the spiky undeveloped leaves to expose the artichoke heart loaded with all the infused flavors. Generally Rosella's, Nonna recipes have mirrored my family's and are fairly easy to replicate. Love the series and am a subscriber; though I am more a Poppa doing the cooking.

[@cookingwithnonna]

9481325 everyone has a different recipe! That's the beauty of Italian cuisine! :)

[@dianewright8152]

I do mine the same way that you have described. I learned from my Mom who learned from her Sicilian mother. And I also cook the stems. Delicious.

[@cheekychicka]

What about the choke and purple fibres? Do you leave those in? I thought that they need to be removed. I’ve never cooked them before so if baking them makes the centre part edible please let me know how. Is it something in the filling or just the baking temperature that makes the choke edible?

[@deidrecoday1269]

I can't wait to try this!

[@martinknoerr8037]

The way my Momma used to make them. Delicious.

[@helenhart3433]

I just made them exactly the same except for one thing, I didn’t add the almonds, very interesting, I will try it next time👍😘❤️

[@loripatterson2126]

Beautiful Nonna this looks delicious! I'm definitely going to try to make this recipe.

[@stephanieacierno2584]

Ohhh my gosh Rosella thank you papa made artichokes now I have the recipe. I ordered from restaurant cause pandemic but not the same this is :) love you and Nonna keep cooking 💗

[@LARRY194]

o yeah!! i know what I'm making for dinner:) Thank you Rossella

[@lucyl.4356]

Looks delicious! What would you serve along with the artichokes?

[@WolekZ]

Thank you both! Nonna was happy at the end we all learning pokory . And without Josie we would not met Nonna! Thanks women Translate from: English uThank you both! Nonna was happy at the end we all learning humility. Without Rosella we would not met Nonna! Thank women

[@hossskul544]

I watched a lot of different recipes, what I like about this one is trimming up all the leaves on the bottom leaving only the good delicious edible parts, so you can simply cut through with a fork and knife and enjoy .

[@shadow72728]

Reminds of when my Mom use to make them may she rest in peace.

[@mimicole844]

Love artichokes and made them for years but I agree...way too many leaves taken off for me because half was missing in the end. Also, you don’t have to cut half the leaves off the top...too much WASTE! Truly, once you have the inner leaves you just trim the tops and open up to clean the choke. Otherwise nice stuffing...

[@argumentfromignorance2410]

Why do you say it's a waste? . None of the edible part was discarded when she cut the top off.

[@diannt9583]

Argument: wrong.

[@cheekychicka]

Mimi Cole I am watching this quite awhile after this was filmed. You mentioned in your comment that you have been cooking with artichokes for several years. My question is when do you remove the choke? This is the second video for stuffed artichoke and neither videos removed the choke and purple strings. Do you not have to remove them when baking them or is there an ingredient being used that makes the, edible? I would love to cook these but would hate to have anyone “choke’ on the fibres.

[@teeeff8337]

Cheeky Chicka you can remove the “choke” before cooking if you want to, but if you know how to eat an artichoke you don’t have to remove it. If you don’t remove it before cooking, you remove while eating. It’s easier to remove while eating then when it’s raw before cooking. I personally grew up removing the choke while eating, and it’s kinda the fun part, plus you know once it’s removed, you’re about to eat the best part of the artichoke- the heart!

[@gailcreighton5484]

The way she broke off the bottom leaves left the edible part and the top part that was trimmed was inedible. This was a ‘company coming to dinner’ not a ‘family style’ recipe.

[@deborah8618]

Both of You Are so Beautiful - thank you for the wonderful artichoke recipe and Your love for food as love for the Soul! Happy New Year 🥂🥂

[@lidiaonisto2550]

Love you both reminds me of my mom

[@TheRoadglide08]

get out of the kitchen and let her cook you have no idea how distracting you are

[@erzsebetnilsson580]

MOST OF IT.....

[@megkelly2568]

It’s her show lol wth

[@bv459]

BEAUTIFUL!!! Mangia!

[@paulineberube1668]

These are my favorite in the world

[@krisleyvidal9372]

Nonna is the master! Love Nonna

[@anerioone]

I like to leave a lot of the leaves on the artichoke and stuff all the leaves as well as the center. It is fun to take off the leaves one by one, and scrape the stuffing and the tender base of the leaves off with your teeth.

[@diannt9583]

Yes!!

[@drunkinmaster1]

Omg, grandma has so much patience.

[@frankpmarsala7682]

My mom just cut the very tips of the leaves off. After steaming, the inside "meat" of the leaves, which becomes very tender, is scraped off through your teeth.

[@krasotador]

Nice! Thanks :)

[@edmonro3885]

I agree took off to many leaves that’s a waste all good to stuff and I also steam mach more tender not dry!👍❤️❤️🥰

[@robertbilderbck3492]

they should steam the leaves ,so they don't go to waste

[@lifeofpiguru670]

just love you Nona Angelina:)

[@venusmir5227]

nice nonna... great and tasty you make it ... thank you

[@krisleyvidal9372]

Back up Rossella, we love Italian Accent!!!

[@JPee-x4you]

My family is Sicilian and I've never heard of nuts in the stuffing. Otherwise, all the ingredients are familiar and used. Yummy. 🇮🇹

[@LARRY194]

i made the caponata recipe- delicious!!!

[@Tony-hx2fj]

Notice the artichokes today are different from the type planted in the 1980s and before. Before each fall cuttings were taken from the artichoke root /base of plant and kept in cold storage till spring and planted. Original plant may have been 60 years old or more. These artichokes had tightly packed leaves and were much heavier. Now they plant the artichokes by seed and are much lighter and the leaves are spiky . Needless to say flavor and juicyness and meatyness were given up for cheaper production. I miss the artichokes nonno grew in Castroville and Watsonville Ca from the 1940s till 1980s

[@4vrceltic]

Where is a link to purchase the gorgeous red dish you cooked these artichokes in???! Thank you

[@cookingwithnonna]

4vrceltic so sorry love! There’s no link. I got this dish at Marshall’s!

[@mirfatmagrius1451]

Very nice , thanks😍

[@WardHughes-f2q]

I think you need to let nonna do her own show

[@pattypalermo3891]

Angelina thanks for sharing your recipe I can't wait to try it. But Rossella you should let her talk If you hovered & talked over me when I was cooking I'd smack her hand. Good for Nonna @ about the 9:30 mark for speaking up. Sweetie show some respect.

[@Mary20457]

Let Nona do the talking, she has got this.

[@liberdedeum6748]

+amdg+ am eager to veganize this recipe, thanks for posting! +pax Christi!+

[@SalvatoreEscoti]

Many people dont know, but Sicilian cuisine has Jewish, arab roots...

[@yukiyu6241]

Of course, they mixed with them all for centuries--that is why they are so unique!!

[@janeray1273]

Wow! So many nasty comments! Guys get over it. If you don’t like the video, don’t watch. But keep your insulting, name-calling, rude comments to yourself. Geese!!!!

[@debra476]

What a blessing to be able to share recipes with your nonna .. I myself have been blessed with my nanna's Pizzagaina and Tortola (potatoes pie) recipes.. Cherish your time with her!! Awesome video and Happy Thanksgiving to you both

[@mimicole844]

Secondly, I have never boiled and baked as shown...I might try it but boiling with steam longer does the trick. I was wondering what she meant by “a few minutes “. I boil for almost an hour and don’t forget to remove the fuzzy choke inside and all purple spiky leaves.

[@theresacolosimo7432]

Where do you get those clay pots?

[@cookingwithnonna]

Theresa Colosimo la bella marketplace in Brooklyn!!

[@theresacolosimo7432]

Thanks

[@huongviet9321]

Looks yummy 💙

[@erzsebetnilsson580]

I prefer them boiled as it with our staffing's and let them soak in the olive oil with garlic and all the other ingredient with out bread crumbs

[@maryjemisonMaryjay1936]

Beautiful

[@meesha5267]

Power to Nonnas! You young uns need a teaching in knowing when to step back a bit.

[@debbiebrockman2943]

yes you can use a spoon to get the fuzzy out

[@BM-zl9ir]

Nonna I’m from carini too !!!! She’s is too cute 💓

[@debbiedeal5937]

If Nonna is fixing the artichokes, why is Rossella talking over Nonna and cutting her off? It would drive me wild having someone physically hover over me like this. What is Nonna's own channel-did anyone hear?

[@Storm63norm]

So the choke was cooked and eaten right?

[@cookingwithnonna]

Yes!!

[@candypal700]

For me taking too many leaves out spoils the fun. The leaves can soak up the juice but still needs a couple more of ingredients so you can dip the leaves in the juice and eat the inside....Also can use some of the stem for cooking as well...I would have used a couple more ingredients in the stuffing to make it tastier...Anyway her version is simple and nice....

[@marierizzo395]

I’m first generation from Bronte Sicily I was not familiar with using almonds in the artichokes

[@mtd0766]

I love Nonna. Shhhhhhhh, let Nonna drive for awhile

[@anerioone]

Use a grapefruit spoon to remove the center

[@messousimen4247]

Merci beaucoup

[@WardHughes-f2q]

Let nonna do the talking hell let her do the show period it's her cooking anyhow

[@debra476]

I would love to watch her make RICE BALLS and squid pie... Yummy

[@mikedimonte9745]

rice balls are very easy to make, aborio rice cooked till done add let cool a little add 2 eggs some romano cheese mix it up until it looks like sticky paste cool in fridge. meanwhile fry up some hamburger until brown drain put back in pan add some tom paste a couple tbl sp water cook until incorporated add frozen peas cook until peas are soft and let cool. cut up some mozzarella ch, your favorite into cubes size up to you. take rice and mix out of fridge wet your hands put some in one palm make a well put filling and piece of ch take more rice put on top of other rice and make like a snowball until round. before all of that take some flour in a bowl add water to make a loose paste, in another bowl have your bread crumbs. put the finished rice ball in on hand or roll ball in the flour paste then put in bread crumbs and coat. fry in oil 375 degree until golden brown. i coat all the balls before frying but you can do it any way you prefer.

[@rhondabillings1062]

What happened to the fuzzy choke part?

[@funbrothers96]

This was an excellent cooking Class and Love the team work thanks to Nonna and her discepola , i,ma so hungry Now i could eat a Camel #