Stuffed Artichokes
Lorraine Bocca
Breadcrumb stuffed artichokes cooked in White Wine
ingredients
- 1/2 cup bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 2 cloves garlic, peeled and chopped
- 1 Tbsp. fresh Italian flat-leaf parsley, chopped
- 3 Tbsps. Extra Virgin Olive Oil
- Juice of 1 lemon
- 2 tsps. chopped fresh or 1 tsp. dried oregano
- 1 slice of pancetta, optional
- 4 Artichokes
- 2 cups White Wine
directions
- 1
For the filling: Combine bread crumbs, cheese, garlic, parsley, olive oil, lemon juice and oregano in a medium bowl. Add pancetta if using, at this time.
- 2
Trim the stems off the artichokes and pull off the outer leaves. Make sure the bottoms are flat so they can stand up. With your fingers, spread the leaves apart while stuffing the bread mixture between them. Put plenty of filling on top.
- 3
Place artichokes in a sauce pot with high sides so that the artichokes are upright. Pour wine into the pot and place over medium heat and simmer for 30-45 minutes, covered. The artichokes are done when you can easily pull the leaves off and the meaty end on each is tender.
Source: Lorraine
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