Some of the most memorial experiences I have of stuffed artichokes are of eating them with my family at a hole-in-the-wall bar and restaurant, Gennaro’s, in Chicago’s little Italy. It opened in the late 1950s, offering free food on weekends to keep people drinking at the bar. Before it closed in 2010, Gennaro’s had served a few generations of Italian Americans, myself included, not to mention countless locals who came to drink amid the homey environment, with its décor of family portraits and photos of famous Italians and Chicago sports figures.
I’ve had many stuffed artichokes since, but the simple stuffed artichoke at Gennaro’s serves as a model for this version, which I’ve cooked up for the second installment of Italian American at home. It’s easy to make, and you should have most of the ingredients in your pantry, so it’s just a matter of picking up the artichokes when in season, between March and May in the U.S., and again in September through early November.
When they are in season, choose tightly packed and heavy artichokes. Do not worry if you see brown or black spots on the leaves of the artichokes when you are buying or preparing them; this is due to oxidation and shouldn’t affect the taste.
Filled with premium ingredients such as dried Sicilian oregano, Pecorino Romano, Parmigiano-Reggiano, fresh garlic, and breadcrumbs, the stuffed artichoke makes a fantastic appetizer or as a side for an easy weeknight meal. It’s also a staple for Italian-American families at Easter and other holidays, and can be found on the menu at red sauce joints and Italian restaurants throughout the U.S.
For those unfamiliar with eating an artichoke, which can be a challenge for the uninitiated, start by removing the outer leaves with your fingers and eating the soft middle and center of the artichoke along with the stuffing. Once all of the outer leaves have been eaten you will encounter a purple spiky section called the “choke.” Discard the spiky/furry section with a spoon or knife to expose the base of the artichoke (the heart). Once cleaned, the artichoke heart can be eaten in its entirety.
Stuffed Artichokes
Serves 4
Ingredients:
4 large, full-size artichokes
1 lemon, halved
2 cups dried breadcrumbs
½ cup grated pecorino romano
½ cup grated parmigiano
½ cup chopped flat-leaf parsley leaves
¼ cup dried Sicilian oregano
2 tsp. kosher salt
6 large cloves garlic, minced
5 ounces extra-virgin olive oil
2 cups of water (or more)
Salt and pepper to taste
Method:
- Using a serrated knife, cut off the artichoke stems and create a flat bottom. Remove approximately one quarter of the top of the artichoke, pull off tough outer leaves and trim the spiky tips of the leaves with a pair of scissors.
- Fill a large pot with water and 2 tablespoons of salt and bring to the boil. Add artichokes to the pot and cover. Once the water comes to the boil remove the lid and boil the artichokes for 5 minutes.
- Remove artichokes from water and set aside.
- Once the artichokes are cool enough to handle open the artichoke leaves to make room for stuffing.
- Heat an oven to 350°F.
- In a large bowl, combine garlic, breadcrumbs, ¼ cup pecorino, ¼ cup parmigiano, parsley, oregano, salt, pepper, half the olive oil, and about 3 ounces of water.
- Stuff each artichoke by spreading the leaves apart and evenly distributing the breadcrumb mixture between all the leaves and into the center of the artichoke.
- Once all the artichokes are filled transfer the artichoke to a shallow baking dish. Drizzle each artichoke with olive oil. Pour in enough boiling water to a cover one inch of the baking dish.
- Cover with foil and bake the artichokes until a knife can easily slide into the base (the heart) of the artichoke, about 35 minutes.
- When the artichokes are fully cooked sprinkle the tops with the remaining cheese. Turn the heat up to 400°F and bake for an additional five minutes or until crispy and golden brown.