"As kids, we always loved these. They were something that we had on holidays, especially Easter. All our aunts and our moms and our grandmother made ’em exactly the same way—stuffed with bread crumbs and grated cheese, and sometimes with pignoli nuts to make ’em a little fancier. They took a long time to make and called for a good amount of prep, but for special occasions, it was really worth it. So worth it that we named our pizzeria after the things. In the beginning, we wouldn’t even open the doors to the store if the stuffed artichokes weren’t ready and on the counter. After all, the name of the place is “Artichoke”—how could we not have the best stuffed artichokes in the city? We needed at least two big trays’ worth because they went so fast. No one had ever sold ’em like that before, like fast food, and people went nuts for ’em. No kidding!" - Francis Garcia and Salvatore Basille, authors of Staten Italy
Excerpted from the book Staten Italy by Francis Garcia and Salvatore Basille. Reprinted with permission from Grand Central Life and Style. All rights reserved.
Preheat the oven to 425 degrees F.
Mix the bread crumbs and pignoli nuts in a medium bowl until well blended. Set aside.
In a separate bowl, combine the chicken broth, olive oil, garlic, and parsley. Reserve1 cup of the mixture in a separate bowl.
Trim the stems off the bottom of the artichokes and trim about 3 inches from the top (so almost half is trimmed off).
Stuff the bread crumb mixture between the artichoke leaves as tightly as possible.
Arrange the artichokes in a deep baking dish or roasting pan and then pour the chicken broth dressing into the bottom of the pan. It should come about halfway up the sides of the artichokes.
Cover the dish with foil and transfer to the oven. Cook for 1 hour, then remove the foil and cook, uncovered, for 15 minutes more, or until the artichokes and stuffing are golden brown. Before eating, ladle a little of the reserved stuffing over the artichokes. Serve with lemon wedges.