Stuffed Artichokes and Overcoming Vegetable Anxiety?

Hi everyone. I realized I was being a hypocrite today: I’m always encouraging everyone to step out of their comfort zone and try making a new food or recipe, even if it is intimidating. I was in Whole Foods today and realized that I reject artichokes every year when they come into season because they scare me. They overwhelm me because of all their hidden parts, and I have never learned how to cook them. I only use them from a jar, yet am intrigued by the many recipes I see that require homemade ones.

I bit the bullet and decided to “Take Back the Artichoke” . I bought two of them and decided to give them a try. I simply steamed them and ate them with salt. Here’s a site that will help you learn how to overcome your artichoke anxiety:

http://www.oceanmist.com/products/artichokes/artichokeprep.aspx

Also, I got this recipe on line from a certain Carmine’s restaurant in New orleans but I initially thought it was from the Carmine’s Restaurant in NY on the upper West Side where I used to stuff myself with VERY garlicky food (including amazing stuffed artichokes) and wine back when I was young, single and carefree. You New Yorkers know what I’m talking about…I usually only post tried and true recipes, but this one looks pretty straightforward and I plan to make it soon:

Carmine’s Restaurant Artichoke recipe:

INGREDIENTS
6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

DIRECTIONS
Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily. Delicious!

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3 Responses

  1. I hear ya with the artichoke thing! I have a great recipe for them…Take two large Globe artichokes and break off the tough outer leaves and cut the stems. Simmer them in water with juice of two lemons, 4 crushed garlic cloves, 3 sprigs thyme, 1 tbspn peppercorns, salt and a little oil for 1/2 hour or until tender. Then you serve them opened up like a flower and drizzled with a lemon shallot vinaigrette (4 tbspns olive oil/1 tbspn white wine vinegar/1 tspn dijon mustard/ 1 minced shallot/ 1/4 cup chopped parsley/6 snipped chives). DE-licious!

  2. Alma-
    Your method is fine-tried and true Italiano. You can also do a lemon/garlic/butter dip (my dads trick, grew up on ’em), or par-boil them for 15-20 mins., depending on size, cut them in half lenghtwise,coat them w/ olive oil, kosher/sea salt and coarse black pepper and grill until slightly charred-drizzle w/ lemon juice and then throw ’em out and eat some real American food like MacDonalds.
    I kid. The above stands.
    -Lincoln
    p.s.-never, EVER cut off the stems and throw out. There the best part. Just peel the outer skin and trim the ends.Jesus.

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