‘Big Fred’s’ Sinfully Stuffed Artichokes

Written by Judy Vig and Joy Paoletti
Thursday, 26 April 2012 11:23

Spring is the time for artichokes.Spring is finally here....bring on the warmer weather!! Warm balmy nights, outdoor dining and trendy new cocktails are awaiting us!

We can begin to enjoy all of the wonderful produce popping up and we are thinking artichokes. Even though they are available year-round now, they are still best in the spring.

Artichokes are delicate. Two weeks of storage is stretching it, and after that time, they lose their best flavor. Any darkening at the tips of the artichoke is an indicator of a less-than-fresh artichoke. Look for a bright green color and a firm stem.  

Joy’s father-in-law — we call him “Big Fred” — always made the most wonderful tender stuffed artichokes. The stuffing was sinfully rich with oil and parmesan, pungent with garlicky crumbs and fragrant herbs are to die for. A splash of wine in the pan steams and softens the fibers while infusing a delicate bouquet right at the tender heart. A crisp white wine is always chilling along with a perfect red pairing for us to enjoy. 

This is a perfect starter to any meal. So get out the patio furniture, light a few candles and let’s enjoy the outdoors!!

Preparing the artichoke is pretty easy, so don’t shy away. It is worth the time effort! Enjoy.

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Sinfully Stuffed Artichokes

4 large artichokes

1-2  lemons, in half

2-1/4 cups plain bread crumbs

1/3 cup grated Parmesan cheese

1/3 cup chopped fresh parsley

 8 garlic cloves, minced

1-1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/3 cup extra virgin olive oil, for drizzling

1/2 cup dry white wine

Use a heavy, sharp knife to cut top 1-1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works wonderfully) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub lemon half over cut parts of artichoke. Repeat with remaining artichokes. Squeeze remaining lemon juice over top of artichokes.

Get out a deep pan, large enough to hold four artichokes (like your large sauce pot).

To prepare stuffing: in a large bowl combine, bread crumbs, Parmesan, chopped parsley and garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Toss and taste crumbs. Re-season if necessary. Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. 

Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.  Add water to just about 1/4 way up the artichokes. At this point you can throw in more peeled cloves of garlic to flavor even more.  Add wine and more salt and pepper to water. 

Bring to a boil, reduce heat to  medium and cover pan. Cook artichokes 40-60 minutes, depending on size. 

Be careful, the water can evaporate and the bottoms will burn. Add a bit more water if you need additional time until the hearts are tender.

They are done when tested when a knife slides right through the heart.

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