Stuffed Artichokes

Name: Stuffed Artichokes
Yield: serves 6
Ingredients: Juice from 2 lemons; Zest of 1 lemon; 6 large artichokes; 1 1/2 cups fine dry bread crumbs; 1/2 cup grated Grana Padano or Parmigiano-Reggiano; 1/2 cup toasted pine nuts, coarsely chopped; 1/2 cup plus 2 tablespoons chopped fresh Italian parsley; 1/2 cup plus 3 tablespoons extra-virgin olive oil; 2 large hard-boiled eggs, finely chopped; 3/4 teaspoon kosher salt; 1 cup dry white wine; 1/8 teaspoon peperoncino

December 14, 2011

Italians love their artichokes in a thousand ways, and stuffed with seasoned bread crumbs is a favorite. This recipe is an Italian American rendition, much richer and with more stuffing and ingredients than the one found in Italy. It was often an appetizer on the menu of Italian American restaurants in the 1950s, ’60s, and ’70s, and most likely the first way that many Americans tasted artichokes Italian-style. And I am sure the charm of it was the discovery of how to eat this curious thistle with not much pulp but lots of flavor.

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