Whole Stuffed Artichokes Braised in White Wine

Ingredients for Whole Stuffed Artichokes Braised in White Wine

• 475ml fine fresh bread crumbs from an Italian loaf (110g)

• 120ml finely grated Parmigiano-Reggiano (45g)

• 1 1/2 tablespoons finely chopped garlic

• 1/4 cup finely chopped fresh flat-leaf parsley

• 1/4 cup minced sweet soppressata (dried Italian sausage

• 35g )

• 1 teaspoon finely grated fresh lemon zest (optional)

• 1 teaspoon salt

• 1/4 teaspoons black pepper

• 60ml olive oil

• 4 medium artichokes (8 to 250g each)

• 1 lemon, halved

• 4 thin slices provolone cheese

• 350ml water

• 120ml dry white wine

• 60ml olive oil

• 120ml finely chopped onion

• 1 1/2 teaspoons finely chopped garlic

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• a melon-ball cutter

• a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid

How to make Whole Stuffed Artichokes Braised in White Wine

Preheat oven to 177°C.

Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.

Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.

Separate leaves slightly with your thumbs and pull out purple leaves from centre and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.

Trim remaining artichokes in same manner.

Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoons stuffing inside each leaf. Top each artichoke with a slice of provolone.

Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.

Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.

If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.

Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.