The Dish Archive: Stuffed Artichoke
The Dish: Stuffed Artichoke
The Chef: Ken DeFazio
The Restaurant: Trattoria della Nonna
Oven roasted artichoke
Prep time 30 minutes /Cooking time 40 minutes
--3 18 count Fresh Artichokes
--5-6 Cloves of Garlic (sliced very thin)
--¼ cup Guanciale or Pancetta (¼"diced)
--¼ cup Fresh Italian Parsley (slice chopped)
--1 TB Crushed Hot Pepper
--Cooking Grade Extra Virgin Olive Oil
--Lots of Kosher Salt
--3 Square Sheets of 18" heavy aluminum foil
Pre heated 425 degree oven
--1 1" tall cookie sheet ½ full of water for drip pan
--1 Pair of sani gloves (plus 1pair incase 1 tares)
Have all the prepared ingredients ready before starting.
To start, wearing the sani gloves rinse artichokes in bowl of cold water cut about 1inch off the top. Hold artichoke in hand upside down and gently smash the top all around on a solid surface to loosing the peddles.
Then with a teaspoon size spoon scrape out the thistles from the center of the choke until you have a clean heart.
Place a little of each ingredient into the center of the choke, adding the hot pepper to you likeness of spicy foods. Then go down two rows of peddles and place a little of each ingredient between leafs, repeat 1/3 apart going around the artichoke.
Go down two rows again placing a little of each ingredient between leafs repeat ¼ apart going around the artichoke.
Now place the artichoke in the shiny side center of the foil sheet (and wrap the foil up the sides of the stem pressing tightly as to make a mold around the stem.
Carefully raise the artichoke one inch up the stem mold leaving a one inch space in the mold for moisture run off, do not pierce the foil or the moisture will leak out of the mold.
Now drizzle about 2 TB of the oil and dust with 1 tsp of salt around the artichoke and wrap the foil up the rest of the sides of the artichoke and seal with a twist of the foil at the top to make mold air tight.
In pre heated oven, with the oven racks spaced so that there is enough room that the artichoke will not touch the top, place artichoke stems standing upright through the wire runs of the top shelf 1 inch apart from each other and the drip pan with the water directly under all of the artichokes.
Cook about 40 minutes or until artichoke bottoms (not the stems) are soft. Take them out and let cool at least 10 minutes.
Place artichokes on plate out of the foil upside down and cut straight down starting from the top of the stem all the way through the peddles. You can also place pared accompaniments inside of the artichoke cup for a more filling meal.
Notes; Slice chopped is to, with a sharp knife, hold tightly a bunch of parsley and slice with a forward motion instead of chopping tike a drum stick. This prevents parsley from bruising.
Touching the raw artichoke will leave a very bitter residue on your hands which will transfer to other foods.
If you cannot find 18 count, use a smaller one adjusting the ingredients and cooking time.
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