Italian-Style Stuffed Artichokes
Carciofi Stufati
Artichokes, in an abundance of colors and sizes, are a springtime fixture in markets across Italy, and cooks there do wonderful things with them. This classic antipasto, in which full-size globe artichokes are stuffed with a mixture of garlic, Pecorino Romano, and bread crumbs and baked until tender, is one of our all-time favorites.
4 large artichokes
1 lemon, halved
1¾ cups dried bread crumbs
1 cup freshly grated Pecorino Romano
1/3 cup chopped flat-leaf parsley
2 tsp. kosher salt
1 tsp. freshly ground black pepper
8 cloves garlic, minced
5 tbsp. extra-virgin olive oil
Serves 4
1. Using a serrated knife, cut off the artichoke stems to create a flat bottom. Cut the top third off each artichoke, pull off the tough outermost leaves, and trim the sharp tips of the leaves with kitchen shears. Rub the cut parts with the lemon halves. Open the artichoke leaves with your thumbs to make room for the stuffing; set aside.
2. Heat the oven to 425°F. In a large bowl, combine the bread crumbs, ¾ cup cheese, parsley, salt, pepper, and garlic. Working with 1 artichoke at a time over a bowl, sprinkle one-quarter of the bread crumb mixture over the artichoke and work it in between the leaves. Transfer the stuffed artichoke to a shallow baking dish and repeat with the remaining artichokes.
3. Drizzle each artichoke with 1 tbsp. oil. Pour boiling water to a depth of 1 inch into the baking dish. Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover the artichokes with the foil (oiled side down), and secure the foil tightly around the dish with kitchen twine. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove the foil, sprinkle the artichokes with the remaining cheese, and heat the oven to broil. Broil until the tops of the artichokes are golden brown, about 3 minutes.
Know Your Artichokes
Scores of different artichoke cultivars are grown around the world. Pictured and described are nine of our favorites that are commercially available in the United States.
1 Developed in the mid-1980s by a California grower, the big heart is aptly named. It is endowed with a large, fleshy base and weighs in at over a pound. Excellent for stuffing.
2 The classic green globe, sometimes called just the globe, has a buttery-tasting heart and bottom and an ample amount of meat at the base of the leaves. This artichoke, which ranges in size from three to five inches in diameter, was originally brought to California from Italy.
3 The two-inch-wide fiesole artichoke has a fruity flavor and a deep wine color that does not fade with cooking. Bred from the violetta de provence, a purple variety native to southern France, the fiesole has a comparatively tender stalk that can be quickly steamed and eaten.
4 The oblong siena, about four inches in diameter and born of a breeding program in central Italy, has a small choke and a wine-red color. Slow to mature and still grown in relatively small quantities, this petite artichoke usually weighs less than a pound and has a heart tender enough to be eaten raw.
5 The four-inch-wide lyon is classically shaped and has a maroon tint to its leaves. A versatile, all-purpose artichoke.
6 Light red and roughly one inch in diameter when fully grown, the purple baby anzio is a relative of the romanesco artichoke of the Lazio region of Italy. Like many baby artichokes, baby anzios can be eaten whole.
7 The dense and rotund omaha is less bitter than many artichoke varieties. Great for stuffing.
8 The chianti, a wide green artichoke with a touch of maroon on the leaves, is tender and a good choice for boiling.
9 The vividly colored king has green spots on the tips of its leaves. Relatively small, it has a soft heart that makes this a great choice for steaming or grilling.
