Stuffed Artichokes

"As kids, we always loved these. They were something that we had on holidays, especially Easter. All our aunts and...
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Stuffed Artichokes
Staten Italy

Stuffed Artichokes

"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

6
Servings
599
Calories Per Serving
Deliver Ingredients

Notes

Excerpted from the book Staten Italy by Francis Garcia and Salvatore Basille. Reprinted with permission from Grand Central Life and Style. All rights reserved.

Ingredients

  • 3 Cups bread crumbs
  • 1/2 Cup pignoli nuts
  • 4 Cups chicken broth
  • 1/2 Cup olive oil
  • 6 cloves garlic, minced
  • 1/2 bunch fresh flat-leaf parsley, finely chopped
  • 6 whole artichokes, rinsed
  • 1 lemon, cut into wedges, for serving

Directions

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.

Nutritional Facts

Total Fat
31g
44%
Sugar
7g
8%
Saturated Fat
17g
71%
Cholesterol
5mg
2%
Carbohydrate, by difference
66g
51%
Protein
15g
33%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
164mg
16%
Choline, total
23mg
5%
Fiber, total dietary
5g
20%
Fluoride, F
49µg
2%
Folate, total
125µg
31%
Iron, Fe
4mg
22%
Magnesium, Mg
61mg
19%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
174mg
25%
Selenium, Se
28µg
51%
Sodium, Na
1025mg
68%
Thiamin
1mg
91%
Water
151g
6%
Zinc, Zn
1mg
13%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.