what's the best way to cook an artichoke italian style?

Question

i really messed it up last time, can anyone help me? IDIOT PROOF CUZ I RODE THE SMALL BUS.

Answer 1

This is the basic recipe. You can vary it to taste. You also can't go wrong just steaming them and dressing them with butter and lemon.

Stuffed Artichokes, Italian Style
6 large artichokes
2 cups bread crumbs, plain or seasoned
1/2 cup grated Pecorino Romano cheese
1 tablespoon chopped Italian parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1 clove garlic, crushed
2 cups water
1 cup red or white wine
5 tablespoons olive oil

Cut off the tops of each artichoke leaf with a scissors, removing the ends. Use sharp knife to cut the stem off each artichoke so that it stands upright.

In a bowl mix bread crumbs, cheese, parsley, pepper, salt, and crushed garlic.

To fill, gently fan the artichoke leaves outward. Over an empty bowl, fill each leaf crevice with bread crumb mixture. Place artichokes stem side down in a deep, 3-quart pan, making sure to keep them upright. (You will probably need two pans with three artichokes each.) Pour the wine and water mixture into the bottom of the two pans, dividing it evenly. Drizzle olive oil over the top.

Cover and simmer over low heat 2 to 3 hours, basting frequently. If necessary add more water and wine mixture so there is at least 1/2 inch of liquid at all times. The artichokes are cooked when a single leaf pulls away easily from the stem.

Serves six.

Answer 2

Real simple....cut about 1/3 of the way from the top, cut off the stem to make a flat bottom, trim off any sharp leaves. Place in a pot with salted water, enough to come up about 1 1/2 inch, make sure the water is nicely salty, drizzle artichokes with olive oil, sprinkle with chopped garlic about 1 clove per artichoke, and some pecorino romano cheese, bring to a boil and then cover and simmer for about 45 minutes. Its that easy..then as you get that down pat then you can start with stuffing and removing the choke etc.

Answer 3

Spinach and Artichoke Dip (italian style) Recipe #14321
A nice change of pace to the signature chain restaurant appetizer
1/4 cup unsalted butter
1/4 cup olive oil
1 cup chopped red onions
1 cup chopped yellow onions
2 tablespoons chopped Italian parsley
6 cloves garlic, chopped
1 teaspoon red peppers
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh parsley
8 ounces portabello mushrooms, chopped
2 (15 ounce) cans artichoke hearts
1 (16 ounce) packet frozen chopped spinach
2 lbs ricotta cheese
1 cup parmigiano-reggiano cheese, grated
4 tablespoons heavy cream or half-and-half (+-)

12 servings 1 large batch


45 minutes
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Artichoke and Mushroom Italian -style Recipe #90555
This is a little twist from the normal artichoke casserole we normally find because of the added tomato an pine nuts. Nice combo of flavors, makes this dish tasty.
1/2 lb mushrooms, washed,stems removed,and sliced
1 tablespoon butter
3 tablespoons white wine
2 (7 ounce) cans artichoke hearts, drained
6 slices bacon, cooked and crumbled
2 (8 ounce) cans tomato sauce
2 tablespoons pine nuts
2 tablespoons chopped parsley
3 tablespoons parmesan cheese or romano cheese

4 servings 38 minutes

Answer 4

Cut off the tips 1st. Once each individual tip is cut sprinkle with olive oil ( no cheap stuff either)oh yeah don't forget to cut the trunk off at the bottom. Stuff with Italian break crumbs. Sprinkle garlic, thyme, rose marry, or basil. You don't even have to use all those spices just somes good. My Grand fathers Italian and My Grand Mother gave me this recipe so I know its good.