Stuffed Artichokes - Italian style

Growing up as a child in an Italian household, my mother would make stuffed artichokes monthly - we loved them! Over the years, Laura has also mastered making them and today, she shares her recipe with you. Hope you enjoy it :)
0:00 introduction
0:14 preparing the broth
1:08 how to clean an artichoke
5:56 preparing the stuffing
11:01 stuffing the artichokes
13:19 baking the artichokes
14:55 how to eat an artichoke
Laura’s Stuffed Artichokes - Italian style
Ingredients
• 4 large Artichokes
• 1 ½ liters of water
• Juice from 1 lemon
• Salt
• Extra virgin olive oil (EVOO)
Stuffing ingredients:
• Stems from Artichokes, pealed and chopped into tiny pcs.
• Bread, cut up into small 1/4-inch cubes (about 4 - 5 cups worth)
• 1 - 2 TSP oregano
• 1 - 2 TSP parsley
• 1 garlic clove, minced
• ½ tsp salt
• Extra Virgin Olive oil (EVOO)
• Water (from artichoke pot)
Process
• In a pot, add 1 ½ liters of water, lemon juice, ½ tsp salt and 1 TBSP EVOO. Bring to a boil, leave lid on and set aside, keeping water hot
• Clean your artichokes by cutting off bottom stem (reserve the stems). Place on counter cut side up, and apply some pressure to the artichoke, while rolling it around - this will loosen the leaves. Remove the tough bottom layer of leaves. Then cut off all the “sharp tips”, off every remaining leaf (scissors work well). Open the artichoke from the top/middle and inside, remove the “fuzzy” part right in the middle, on the bottom, and discard that part.
• After cleaning, wash the artichokes and then place them in the pot of pre-boiled water (which still needs to be hot) and let them soak for 30 minutes with lid on. (Note: we will also need to use this water later)
• Meanwhile, preheat your oven to 350 degrees, and let’s make your stuffing.
o For your stuffing, put chopped stems, oregano, parsley, garlic, salt in a bowl. Add ½ cup of water, taken from your hot pot with the artichokes in it, and mix till combined.
o Add the chopped bread to the bowl, and mix everything together. Add another ½ - ¾ cup of water (again, form your artichoke hot pot), enough to make your bread moist and almost stick together. Now drizzle EVOO over the bread and mix in again. Set aside
• Remove artichokes from the pot and begin to stuff them with the bread crumb mixture. Stuff the leaves all around with a bit and then fill the middle completely to the top.
• Take a deep oven dish (like a casserole dish) and rub some oil on the bottom and sides. Place your artichokes in the deep dish, cut side down (i.e. the cut stem side down)
• Now pour in some water from the hot pot that the artichokes came out of - you will want enough water to fill the bottom of your casserole dish, about 1 inch deep.
• Cover the artichokes and place into your preheated oven - bake for 45 mins with lid on. Remove lid and continue to bake for 10 - 15 more minutes
• Remove and enjoy while hot
Tips on eating the Artichokes
• Remove each leaf and scrap each leaf, between your top and bottom front teeth. There will be a tender part on the inside of the leaf, that will be eating, along with any breading.
• As you get close to the middle, the leaves will be come smaller and more tender - at this point, you will be able to eat the whole leaf, as opposed to just scraping them.
• Then, of course, you can eat all the stuffing in the middle, and you can also eat the base of the artichoke 😊 (if there are any “fuzzy” parts left on the bottom, just remove them and then you can eat the base)
• These are delicious and “fun” to eat
My Kitchen Gear
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"My Bread Book" by Jim Lahey
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Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
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Thank you!

[@sociophiles221]

This is the recipe I've been looking for! And you did it so well! My mother used to cook these and when she did she would call my sister and me over and we'd all feast over this recipe. I always said it was my favorite dish. After she died, I tried to make them but it just wasn't the same. I think I made errors in the preparation - not loosening the leaves enough to put the stuffing in. I am so glad to have found this exact same recipe. Thanks for the video!

[@CookingwiththeCoias]

So happy to hear that you enjoyed this episode and that it brought back some great memories for you 😊😊

[@fredfable5655]

We eat them the same way...probably l put a little more punch to the stuffing . But basically is the same recipe. Good job ! Congrats.

[@maronily]

Toll erklärendes Video. Jetzt verstehe ich das erste Mal, wie man Artischoken isst. DANKE!

[@marieseguna964]

Scrumptiosly delicious - stuffed globe artichokes are my staple food during Lent and a family favourite too. Thanks for sharing and as always well done!!! ✔

[@kathleenpoole1372]

This looks amazing! Can’t wait to try this with my son, artichokes are one of our favorites!! Now Laura, you should have the hubby do a taste test for the foods. 😉 Thanks for your wonderful explanation of the proper way to clean the artichoke too, you taught me a couple of things I had never heard before. Be Safe and Blessings. 🌹🌹🌹🌹🌹 (*almost forgot - New Sub to this channel!) 😊

[@cheryljackson5364]

I love stuffed artichokes and make them all the time

[@Jocantral]

Yes certainly a surprise to see Laura away from her quilting studio. Great presentation - they look so good.

[@janetrothwell4448]

I’ve never cooked artichokes before but you make it look so easy!

[@maryg3143]

You make this look so easy and good! You're a natural teacher, I think. Thank you for showing how to do this, I've always wondered how to eat those things.

[@sandalo43]

I have made stuffed artichokes for a very long time and learned so much watching your technique. I like putting them in water that has boiled instead of just cool lemon water. I softens them a little. I like adding the spices, oil and warm water to the mix first then adding the bread. We have always done our bread as you do. I don't understand why practically all other recipes use breadcrumbs. Too mushy for me. We put grated cheese in the mix but I do like it on top as well. Thank you.

[@CookingwiththeCoias]

So glad you enjoyed this episode and thanks for sharing your feedback with us 👍👍

[@joyscranfield5527]

Looks very good. I've never fixed fresh artichokes, but will try a couple of these. TY Laura for wonderful cooking lesson

[@doreensherk287]

They do look delicious, I have always like Artichokes but never had them stuffed.

[@1meanelf]

Oh? Laura was not expecting you but what a wonderful surprise.😁 I have never stuffed them or cut the tips off. I only cut the bottom off and a few layers of the bottom leaves and steam them and mayonnaise in a bowl and use it as my dip. But after watching this I will have to try it. Thank you for sharing this. :)

[@1meanelf]

I finally tried it and it tasted pretty good and will have to make it again when my artichokes grow up as of now they are only the size of golfballs.

[@swankybohemia5810]

This is absolutely delicious and perfect

[@therealwardfamily23]

Ty ma'am. My hubby loved this recipe

[@CookingwiththeCoias]

That's fantastic 👍👍 Thanks for writing in and letting me know ☺️

[@jjiacobucci]

I love when the artichoke comes c longer stem as the stem are good eating after they are peeled

[@shekibakabul3834]

Dankjewel schat ❤❤❤

[@marciasanguinetti3900]

What a joyful video ! Thank you so so much !!!!! This looks so delciousioso ! LOL however that is spelled. Cheers !

[@CookingwiththeCoias]

LOL 🤣🤣

[@doreensherk287]

I am glad you waited until is has cooled, Evo eats it out of the oven, I don’t know how he does that……….

[@doreensherk287]

In quilting we want our points

[@shareideas614]

I learned something new but seems to be very different from another video. Way too much handling to prepare. I have always just washed and put in cold water olive oil garlic and steam for 20-30 minutes. When done pull the leaves off and eat the meat. Never trimmed the leaves before or removed a choke before steaming. Leaves are discarded once the meat at end is eaten. Is it ok not to trim beforehand?

[@CookingwiththeCoias]

You can certainly decide not to trim, but the tips are typically pointy and not pleasant, so removing them is best 😊