Comments on: Stuffed Artichokes, a southern Italian classic

By: Kristin

Kristin — Mon, 17 Sep 2012 18:13:49 +0000

Your recipe looks amazing, thank you for sharing! I love cooking with artichokes as well. I just made these http://divingintovinoagain.wordpress.com/2012/09/09/basil-vinaigrette-roasted-artichokes/

By: Rose

Rose — Tue, 07 Aug 2012 11:13:48 +0000

My mother makes these with parsley mint and garlic stuffing. But my mother in law made the best and she used ritz crackers in place of the bread crumbs. Gives a nice buttery flavor. I asked her why ritz crackers and she said that sometimes when you don’t have what you need, you invent. The best.

By: Kay Gray Michigan

Kay Gray Michigan — Wed, 16 May 2012 19:17:35 +0000

Love your outfit on show today made you look so slim all over.

By: Angelina

Angelina — Thu, 12 Jan 2012 19:31:44 +0000

When we were on vacation in Sicily, Italy I ordered the stuffed artichokes. Totally delish. I bought a local Sicilian cookbk. The use a few anchovies melted in olive oil with some finely chopped up garlic (or u can grate the garlic so u don’t get chunks in ur mouth), then they toast the bread crumbs in the frying pan over heat, Next add a mixture of fresh lemon juice, wine, chopped fresh parsley, and grated locatelli cheese to the crumbs (they come off the heat as soon as toasted). Mix it all up, add more evoo to moisten if needed, s&p and stuff the chokes. Sometimes I add pine nuts, or mushrooms sauteed, or crab meat-the list is endless. I cook them in a chicken broth/water mix, but next time I’ll try adding some wine to the broth. I also peeled and cooked the stems-just threw them in the broth. They taste just like the hearts!

By: Joan Crosby

Joan Crosby — Fri, 02 Sep 2011 12:30:13 +0000

Aunt Rae would offer me a quarter for the heart when I was a little girl !

By: carol

carol — Fri, 19 Aug 2011 02:23:46 +0000

Barbara, those sound just like the ones my family makes:) No longer just a holiday treat!

By: Barbara

Barbara — Thu, 18 Aug 2011 14:48:17 +0000

Makes my mouth water just thinking about them. I wash and trim the chokes. Make the stuffing with day old italian bread torn into small pieces and mix with chopped olives, salt and pepper and garlic powder. Moisten with oil to hold together and stuff all the leaves. I put them in a pressure cooker for 30-35 minutes depending on size. They are delicious!

By: Jane

Jane — Wed, 03 Aug 2011 17:25:02 +0000

How do you keep the breadcrumb mixture moist. Do you baste the artichokes with the broth?

By: Christina

Christina — Mon, 25 Jul 2011 15:03:31 +0000

My mom also puts some finely shredded carrots in the breadcrumb mixture, for added sweetness, and instead of water in the pot with the wine, she uses Chicken Broth. Just a thought! They are the best

By: Diana

Diana — Thu, 21 Jul 2011 08:08:08 +0000

These look great, but…..the very best stuffed artichokes I’ve ever tasted were at “MARIA’S TAKE-OUT KITCHEN” (or was it Take-Out Pizza???)in Brentwood, CA. I haven’t been there in years, since I no longer live in L.A. Don’t know if the place is still there, but she also opened other restaurants in the Valley in CA. She also added sausage meat to her mixture, which made it a meal all by itself. In fact, everything from her kitchen was totally outstanding, including the Pizzas,second best to authentic NY Pizza, and her “Chicken Famiglia” was awesome. Boy, oh boy, I sure do miss her cooking.