Stuffed Artichokes
Stuffed artichokes are one of the most common ways of eating artichokes in Italy. 
We are providing you  with three different stuffing recipes for artichokes.
RECIPES
Artichokes Stuffed with Bread Crumbs, Olives, Parmesan, Capers, and Herbs
Artichokes Stuffed with Bread Crumbs, Salami, and Provolone
Sicilian Stuffed Artichokes
Ingredients:

4 large artichokes
1 cup dried bread crumbs
2 tablespoons finely chopped black olives
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon dried oregano
1 tablespoon chopped capers
Pinch of red pepper flakes
Salt and pepper
Olive oil
4 teaspoons grated Parmesan for topping

Directions:
How to trim and prepare an artichoke for stuffing

To make the stuffing: 
For the dried bread crumbs we recommend starting with fresh bread crumbs.  Process a few slices of leftover Italian bread in a food processor.  Place on a micro-safe plate and heat on high at 1 minute intervals.  Stir the crumbs occasionally.  Remove when they are dry and crisp.

Preheat oven to 375 degrees F.
In a bowl, combine the bread crumbs, olive, Parmesan, garlic, herbs, capers, red pepper, salt and pepper.  Add some olive oil (4 to 6 tablespoons) gradually, stirring until combined and moistened.  Spoon the stuffing into the center of the artichokes until filled to the top.  Place the artichokes in a baking dish. Add enough water to the dish to cover the bottom halves of the artichokes.  Cover the dish with foil and bake 1 hour.  Artichokes are fully cooked when you can easily pull out a leaf.

Remove from the oven and increase the heat to broil.  Remove the foil and top each artichoke with a teaspoon of Parmesan cheese.  Place under the broiler until the topping is browned, about 2 minutes.  Place on a serving platter and spoon a little of the juice from the baking dish over each. Serve whole or cut in half vertically.
Artichokes Stuffed with Breadcrumbs, Salami, and Provolone
Artichokes Stuffed with Breadcrumbs, Olives, Parmesan, Capers, and Herbs
Artichokes Stuffed with Bread Crumbs, Olives,
Parmesan, Capers, and Herbs
(Serves 4)
Artichokes Stuffed with Bread Crumbs, Salami, and Provolone

(Serves 6)
Ingredients:

6 medium artichokes
2 cups seasoned bread crumbs (recipe below)
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons grated Parmesan cheese
4 ounces hard salami
4 ounces provolone or other hard cheese
Olive oil

Directions:
How to trim and prepare an artichoke for stuffing

To make the stuffing: 
You can use packaged seasoned bread crumbs or use the recipe below.
Place the bread crumbs, onion, garlic, and Parmesan in a bowl.
Put the salami and provolone in a food processor and process until finely chopped.  Add the salami and provolone to the bread crumb mixture.
Add a little olive oil just to moisten the mixture and help to hold it together.

Put some of the filling into the center of each artichoke and stuff some of the filling between some of the leaves.  Place a steamer basket or artichoke steamer racks into a deep saucepan with one inch of water.  Bring the water to a simmer.  Place the stuffed artichokes in the steamer basket.  Drizzle a little olive oil over each artichoke.  Cover the saucepan and steam the artichokes over the simmering water for about 45 minutes. Test for doneness by pulling a leaf from an artichoke.  Remove the artichokes from the pan and allow to cool for 5-10 minutes before serving.
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Artichokes Stuffed with Bread Crumbs, Olives, Parmesan, Capers, and Herbs
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Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
VEGETABLE ENTRÉES  >  STUFFED ARTICHOKES  > HOW TO TRIM AND COOK ARTICHOKES
KEEP YOUR ARTICHOKES FROM FALLING OVER
The holders provide the perfecr place to sit your artichokes while cooking or for serving. They keep the artichokes from falling over in the water and also makes it easier to remove them from the pot.
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Sicilian Stuffed Artichokes
(Serves 2)
Ingredients:

2 large artichokes
3/4 cup plain bread crumbs
3 anchovy fillets, chopped
1 tablespoon pine nuts, toasted
2 tablespoons raisins
1 tablespoon chopped fresh parsley
1 large garlic clove, minced
Salt and pepper
Olive oil
Water

Directions:
How to trim and prepare an artichoke for stuffing

In a bowl, combine the bread crumbs, anchovies, pine nuts, raisins, parsley and garlic.  Season with salt and pepper.  Add 1-2 tablespoon of olive oil; just enough to lightly moisten.

Gently spread the leaves of the artichoke apart. Stuff the center of the artichoke with the breadcrumb mixture, also adding some of the stuffing between the leaves.

Stand the artichokes in a pot just large enough to hold them upright.  Add about 1-inch of water around the artichokes. Drizzle with a little more olive oil.

Cover the pot and place it over medium heat.  When the water comes to a simmer, reduce the heat to low.  Cook for 50 to 60 minutes or until the artichoke bottoms are tender when pierced with a knife and the leaves pull out easily.  Add additional water if necessary to prevent scorching.  Serve warm.
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