Whole Stuffed Artichokes Braised in White Wine

Whole Stuffed Artichokes Braised in White Wine

Info

Rating
Calories
602.0
Protein
22.0
Sodium
1673.0
Fat
39.0

Description

In these stuffed artichokes, based on a recipe by Marie Miraglia — mother of one of our food editors, Gina — the provolone melts into each bite, and the soppressata adds more depth of flavor. Though we've given a regular-pot method in our recipe, there's nothing like the tenderness the leaves acquire in a pressure cooker — and the artichokes are done in a fraction of the time.

Ingredients

2 cups fine fresh bread crumbs from an Italian loaf (4 oz)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 1/2 tablespoons finely chopped garlic
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup minced sweet soppressata (dried Italian sausage; 1 1/4 oz)
1 teaspoon finely grated fresh lemon zest (optional)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 medium artichokes (8 to 9 oz each)
1 lemon, halved
4 thin slices provolone cheese
1 1/2 cups water
1/2 cup dry white wine
1/4 cup olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Special equipment: a melon-ball cutter; a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid

Directions

  1. Preheat oven to 350°F.
  2. Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
  3. Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
  4. Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
  5. Trim remaining artichokes in same manner.
  6. Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
  7. Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
  8. Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
  9. If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
  10. Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

Tags

    Cheese Appetizer Bake Braise Parmesan Sausage Artichoke White Wine Parsley Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
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