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Stuffed Artichokes

Intermediate

Stuffed Artichokes

Making Stuffed Artichokes


Artichokes are a delicious and unique vegetable that has been enjoyed for centuries. With their spiky leaves and tender hearts, they offer a delightful culinary experience for me now.  I don’t know how old I was when my mom made these stuffed artichokes or why we even tried them, but I’m so glad she was an adventurous home cook.  


Before we dive into the recipe, let me give you some background that I know my mom didn’t have.


What is an Artichoke?


Contrary to popular belief, an artichoke is not a vegetable but a flower bud of a thistle plant. It consists of tightly packed leaves that protect the tender heart within. The heart is the most sought-after part of the artichoke, known for its delicate flavor and buttery texture.


When is Artichoke Season?


Artichokes have a relatively short growing season, typically from early spring to early summer. The peak season varies depending on the region, but generally, you can find the freshest artichokes from March to May.


So when you see artichokes in the store in the fall or winter, even late summer, I would be wary of choosing them.  I’ve done so, and they can be a disappointment.  


When I lived in Seattle, I was amazed at the difference really fresh artichokes make.  In the spring, we would get them from California, and I ate them every week…almost like you eat corn on the cob when it is in season.


stuffed artichokes

Choosing the Perfect Artichoke


When selecting artichokes, look for firm and heavy ones for their size. The leaves should be tightly packed and vibrant green. Avoid artichokes with brown spots or wilting leaves, as these are signs of age and deterioration. A good-quality artichoke will feel dense and slightly squeak when squeezed.




Artichoke's Global Appeal


Artichokes have a long and fascinating history, dating back to ancient times. They were first cultivated in the Mediterranean region and were highly prized by the Greeks and Romans for their culinary and medicinal properties.


The Mediterranean Connection


In the Mediterranean, artichokes are a staple ingredient in various cuisines. In Italy, they are often served as a side dish or appetizer, either steamed or boiled. The tender leaves are dipped in olive oil or melted butter and savored one by one. The heart is then enjoyed as the grand finale.  This is one of my favorite ways to enjoy artichokes.  It is simple and delicious.  I’ve also dipped my leaves in marinara sauce.  Yum!


Beyond the Mediterranean


Artichokes have also found their way into other cuisines around the world. In France, they are a key ingredient in the classic dish "artichauts barigoule," where artichokes are braised with vegetables and herbs. In Spain, they are often used in tapas, such as "alcachofas a la plancha," where artichokes are grilled and seasoned with olive oil and garlic.


Stuffed Artichokes


If you want to make a meal of the artichoke, this recipe is a good jumping-off point.  It is filling and tasty.  Here are some other options:

  • Mediterranean Medley: Add chopped sun-dried tomatoes, Kalamata olives, capers, feta cheese, and fresh herbs like oregano and thyme.

  • Seafood Sensation: Stuff your artichokes with a mixture of cooked shrimp or crabmeat, breadcrumbs, garlic, lemon juice, and herbs. 

  • Vegetarian Delight: For a vegetarian option, combine cooked quinoa or rice with chopped vegetables like mushrooms, zucchini, bell peppers, herbs, cheese, and spices.

  • Spicy Kick: Add chopped chili peppers, red pepper flakes, or a dash of hot sauce to your choice of stuffing.

  • Gluten-Free Goodness: For those with gluten sensitivities, use gluten-free breadcrumbs or substitute them with cooked quinoa or rice. You can also use almond flour or crushed cornflakes for a crispy coating.

  • Creative Combinations: Feel free to experiment with different ingredients and flavors. Add chopped nuts like walnuts or pine nuts for crunch, dried fruits like cranberries or apricots for sweetness, or even a dollop of pesto for a burst of herbaceous flavor.



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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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