Photos of Italy -
Home Advertise Articles Email Forum News Store

Art, Cuisine, Famous Italians, Festivals, Folklore, Genealogy, Holidays, Hotels, Photos, Real Estate, Sports, Travel and More

  • Buying Property Guide
  • City/Island Guides
  • Inheritance Guide
  • Regional Guides
    Surname Collection
    Add your name to the collection.
    Authentic Italian recipes for you to enjoy.
    Photo Galleries
    Enjoy photos of Italy, wine making & more.
    Proverbs in Italian & English.
    Our Paesani
    Weekly column dedicated to today's Italy.
    by Francesca Di Meglio

    Italian Memories
    Articles on growing up Italian.
    by Cookie Curci

    Una Mamma Italiana
    Articles for Italian mammas.
    by Tiffany Longo

    Learn Italian
    English-Italian guides
    Spanish-Italian guides.

    Molto Italiano
    Sign up for our FREE newsletter.
    Test your knowledge of Italy.
  • Stuffed Artichokes
    Recipe contributed by Joe Barracato
    • 4 large artichokes
    • 1 1/2 tablespoon olive oil
    • 1 cup fresh breadcrumbs
    • 1 cup onion, chopped small
    • 1/4 tablespoon fresh Parmesan cheese, grated
    • 1 ounce pancetta, chopped fine
    • 1/4 cup vegetable or chicken broth
    • 2 cloves garlic, chopped fine
    • Salt & pepper
    • 1 big bunch fresh parsley chopped fine
    • 1/4 cup white wine
    • Lemon
    Preheat oven to 400F. In a skillet, heat the olive oil until shimmery. Add the onion, pancetta and garlic and cook until just soft. Stir in the parsley and bread crumbs and cook, stirring often, until bread crumbs begin to brown. Stir in Parmesan and season to taste with salt and pepper.

    While cooking the filling, prep the artichokes. Rinse the artichoke. Pull off the outer layer of leaves. Slice off the stem (these need to be able to sit flat.) Slice off the pointy artichoke's tips, about 1 inch deep. With scissors, snip off the tips of the outer leaves, they're sharp!) Rub the cut edges with lemon (this is to prevent browning.) With your fingers, reach into the artichoke's center, spreading the leaves. Pull out the interior center leaves to expose the prickly choke. With a serrated grapefruit spoon, melon baller or small spoon, scoop out the choke and discard. If prepping ahead, drop artichokes into water with 3 big lemon slices, before proceeding.

    Filling the artichokes: With a small spoon, stuff a tablespoon of filling into the center. Then, working from the outside in, put a half teaspoon of filling between each layer of leaves. You can use the spoon or just spread the leave open with your fingers and put the stuffing by hand. This is a little fussy but not hard. I actually started at the second layer of leaves, so none of the filling would fall out between the outside leaves.

    Place the artichokes upright in a baking dish. Pour the broth and wine into the bottom until the liquid is 1/4 up the baking dish or about 2 inches or so up the artichokes. Cover with foil and bake for an hour. Makes 4 servings.

    Italian Recipe Index

    Submit a Recipe

    Print This Recipe


    Follow Us

    Featured Item


    Buy Now on Etsy

    American Grown With Italian Roots

    Buy Now

    American Grown
    With Italian Roots
    Shirts & Novelties

    Partner Links


    Italiansrus Gear
    Proudly display the colors of Italy with these great products.

    Speak Italian? Speak it better! Subscribe to Tutto italiano Today!
    The world largest online retailer for Premium Italian Fashions.

    | Home | Email | Forum | Newsletter |

    Copyright © 1998-2024 Anthony Parente. All rights reserved.