Print

Stuffed Artichokes Braised in White Wine Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 290 reviews

This recipe for Stuffed Artichokes features tender globe artichokes filled with a flavorful breadcrumb mixture of garlic, parsley, and Parmesan cheese, then braised slowly in white wine and olive oil until perfectly cooked. The technique of braising on the stovetop and in the oven results in a richly scented and deliciously moist dish, perfect for a sophisticated appetizer or a comforting main course.

Ingredients

Breadcrumb Stuffing

  • 1 cup unseasoned dried breadcrumbs
  • 3 garlic cloves, pressed or minced
  • 3 tablespoons minced flat leaf parsley
  • 3/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, or a combination of both
  • Kosher salt, to taste (about 1/2 teaspoon plus more for seasoning)
  • Freshly ground black pepper, to taste
  • 1 to 2 tablespoons extra virgin olive oil (for the stuffing)

For the Artichokes

  • 4 globe artichokes
  • 1 small lemon (for juice to prevent browning)
  • 1/2 cup dry white wine
  • Water (enough to fill about 1/3 way up the artichokes in the pot)
  • 2 to 3 tablespoons extra virgin olive oil (for drizzling)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for the final braising step.
  2. Make the breadcrumb stuffing: In a medium bowl, combine the dried breadcrumbs, minced garlic, parsley, and freshly grated cheese. Season generously with kosher salt (about 1/2 teaspoon or to taste) and freshly ground black pepper. Drizzle in 1 to 2 tablespoons of extra virgin olive oil and stir until the mixture is moistened but not clumpy. Set this filling aside.
  3. Clean and trim the artichokes: Fill a large bowl with water and squeeze the juice of the small lemon into it to prevent browning. Prepare each globe artichoke by removing tough outer leaves, trimming the stems, and opening up the leaves slightly. As you trim each artichoke, submerge them immediately in the lemon water.
  4. Stuff the artichokes: Arrange the artichokes upright on a rimmed baking sheet or shallow bowl to catch any falling filling. Carefully stuff the breadcrumb mixture between the leaves and then sprinkle more stuffing on top. Place the stuffed artichokes into a Dutch oven or a heavy-bottomed pot with a lid that fits snugly. Tuck the trimmed stems around the artichokes and sprinkle any leftover filling on top.
  5. Add liquid and season: Pour 1/2 cup dry white wine into the bottom of the pot, taking care not to pour it directly on the artichokes to avoid washing away the stuffing. Add enough water until it reaches about one-third of the way up the sides of the artichokes. Season with an additional pinch of salt and a few grinds of black pepper, then drizzle 2 to 3 tablespoons olive oil over the tops of the artichokes.
  6. Braise the artichokes: Place the pot on the stovetop over medium-high heat until the liquid comes to a gentle boil. Immediately cover the pot with the lid and transfer it into the preheated oven. Braise the artichokes for about 90 minutes, periodically checking to ensure there is always some liquid at the bottom. They are done when a leaf pulls out easily without resistance.
  7. Serve: Remove the artichokes and their stems carefully and place them into individual bowls or deep plates. Spoon some of the flavorful pan juices over the artichokes and drizzle a little extra olive oil on top. Serve warm and enjoy by pulling off the leaves to eat the tender, flavorful flesh.

Notes

  • Use fresh, firm globe artichokes for the best texture and flavor.
  • To make trimming artichokes easier, use a paring knife or kitchen shears, trimming the thorny leaf tips and peeling the stem.
  • Keep the trimmed artichokes submerged in lemon water to prevent discoloration until ready to stuff and cook.
  • If you prefer, substitute vegetable broth for the water for extra flavor during braising.
  • This dish pairs beautifully with crusty bread to soak up the pan juices.
  • Leftovers can be refrigerated for up to 2 days and gently reheated.

Find it online: https://justsosavory.com/stuffed-artichokes-braised-in-white-wine-recipe/