Ready for something “different” as a side dish, when I spotted beautiful globe artichokes at the market, I said YES! And sure, I could have just steamed them, or simmered them in acidulated water – those are about the most simple methods to cook them, but I wanted to do something different. Remembering a stuffed artichoke I had at someone else’s house once, I went directly to Lynne Rossetto Kasper’s cookbook, The Italian Country Table: Home Cooking from Italy’s Farmhouse Kitchen. Sure enough, she has a great recipe for them. These were just scrumptious. Absolutely delicious! I was grateful I had all the ingredients on hand, too.
The artichokes needed to be trimmed (the top third off, using a good, strong serrated knife), then using scissors I trimmed off the sharp points on all the leaves around the outside. I used a serrated tomato corer, actually, to remove all the center, including the fuzzy choke. With one of these beauties it was simple (took about 2 minutes max) but with the other one it must have taken me at least 10 minutes. Some part of the interior was a little deformed and it just clung to its choke. Finally I got it accomplished, though. I used a lemon half to rub over the cut edges (keeps them from turning brown and ugly). Then I made a filling – some salami, pancetta, fresh garlic, Italian parsley and some fresh mint – all minced up, with a little pepper and a smidgen of salt. The filling was lightly stuffed into the center and some in between the leaves (as best I could – these were young artichokes and were very firm and tight – making them hard to stuff anything much between the leaves.
Kasper’s recipe doesn’t call for bread or croutons in her filling, but I had some delicious garlic salt enhanced croutons from my Green Panzanella Chicken and Pasta Salad the other night. I crushed them up a bit and added them in on top and tried to stuff a few pieces in between leaves where I could pry them apart.
A bit more lemon was squeezed over, into a pan they went (just a bit larger than they were), some olive oil was drizzled over the top – to sink down into the crevices – and some white wine poured into the pan. They baked for a long time – nearly 1 1/2 hours – covered tightly. Every 20 minutes I basted the artichokes with the wine broth in the bottom of the pan.
Do test the base – not just the stem – but the heart – with a sharp knife point to determine if they’re cooked through. Then they’re left to sit for awhile to cool down. I cut them in half and we ate just a half of one as a side dish to a grilled steak. They were absolutely divine. Kasper’s recipe suggests this could be a complete meal if you eat the whole thing. It might have done, but I’m glad we had just a half along with something else. If you like artichokes – you’ll love this preparation. You can make these a day ahead too – just bring them to room temp before serving, with the left over wine broth drizzled over the top. Do note, there’s no cheese in this dish. You could add it if you like – it might be a really delicious addition.
Roasted Roman Artichokes
Recipe By: Adapted from Lynne Rossetto Kasper’s cookbook, The Italian Country Table
Serving Size: 4
NOTES: Kasper’s recipe does not include the bread/croutons. I had some home made garlic croutons left over from another meal – they’d been drizzled with olive oil, sprinkled with seasoned garlic salt and toasted in a 425° oven for about 5-7 minutes until golden brown. They added a really nice crunchy texture.
3 medium garlic cloves
2 tablespoons Italian parsley — [packed measure]
2 tablespoons fresh mint — [packed measure]
2 tablespoons hot salami — like soppressata or coppa, minced
2 tablespoons pancetta — minced salt and freshly ground black pepper to taste (go easy on the salt)
2 large artichokes
1/2 large lemon
1/2 cup croutons — lightly crushed
1/3 cup extra virgin olive oil
1 cup vermouth — or other dry white wine
1. Mince together the garlic, herbs, salami and pancetta. Season with salt and pepper.
2. Trim off the top third of the artichokes. With scissors, snip off the top third of the remaining outer leaves. Rub all the cut surfaces with lemon as you go. Pull open the centers of the artichokes and using a sharp small grapefruit spoon or teaspoon, scoop out the fuzzy choke. Rinse the artichokes.
3. Preheat oven to 350°. Oil a baking dish that is just large enough to hold the artichokes (approximately) in one layer. Divide the filling between the artichokes, stuffing some in the center, then adding some between the leaves, if you can separate them enough to do so. Add the crushed croutons to the center section. If you have enough, add small bits of the croutons in between the leaves as well.
4. Arrange the artichokes on their sides (not tipped over, though, or the filling will fall out) in the baking dish. Drizzle the olive oil over each cut artichoke, then pour the wine into the baking dish. To save time, heat the wine to boiling before pouring into the baking dish. Sprinkle with freshly ground black pepper and a little bit of salt. Cover the dish securely with foil, and bake, basting every 20 minutes with the wine/juices for one hour, or up to 1 1/14 hours, until you can easily pierce the artichoke base with a knife. Remove dish from oven and allow to rest for several hours before eating. Cut each artichoke in half to serve. A half-artichoke will amply serve one person if it’s accompanying a meal. Pour the pan juices over the artichoke to serve.
Per Serving: 333 Calories; 20g Fat (69.0% calories from fat); 6g Protein; 15g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 375mg Sodium.
A year ago: Gateau Crepes a la Florentine (a Julia Child, complicated recipe)
Two years ago: White Gazpacho Soup
Three years ago: Asparagus (everything you’d ever want to know about it)

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