Author Notes
Artichokes are one of my earliest "eating" memories from childhood. Now my kids love artichokes just as much as I do. This is my variation of a family recipe. The original recipe does not call for removing the chokes and includes no Mozzarella cheese. I list White Wine or Sake because one of my relatives is allergic to wine from grapes but can have Sake because it's made from rice.
—A Guy Who Cooks
Ingredients
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5
Artichokes
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32-40 ounces
Chicken stock, unsalted
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6
Bay leaves
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3/4 cup
White wine or Sake
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1/3 cup
Olive oil
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4
Garlic cloves, minced or use a press
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2 cups
Breadcrumbs, seasoned
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1/3 cup
Parsley leaves, finely chopped
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3/4 cup
Parmesan cheese, grated
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1/2 cup
Parmigiano-Reggiano cheese, grated
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1 teaspoon
Pepper, black, ground
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2 teaspoons
Oregano, dried
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6-8
Prosciutto, thinly sliced, rolled and diced (can substitute Black Forest ham)
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1 tablespoon
Basil, fresh, chopped (optional)
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1 tablespoon
Pine nuts (optional)
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3/4 cup
Mozzarella cheese, shredded
Directions
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Heat a pot large enough to hold all the artichokes (but do not add them yet), on medium high heat, add 2 cups of stock (you will add more later), Bay leaves & White wine/Sake
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Cut off artichoke stems, slice into coins and add to pot
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Slice off tops of artichokes and remove tips of remaining leaves with a scissor
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Add artichokes to pot and add more stock, if needed, so that the artichokes are halfway submerged
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Adjust heat to low, cover pot and simmer for 45 minutes
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Remove artichokes from pot, reserve pot and liquid, we will be adding artichokes back
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Carefully open artichoke center and remove top of choke by squeezing and twisting carefully
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With a small spoon, remove the fuzzy part of choke at bottom making sure to get all of it
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With a hand strainer, remove stems from pot and dice
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Heat olive oil in a pan on low heat, add the garlic
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When garlic is fragrant, about 1-3 minutes, add the breadcrumbs and stir to mix, once all liquid is absorbed, remove from heat
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Add breadcrumb mixture to a large bowl, add the cooked stems, parsley, Parmesan, Parmigiano-Reggiano, pepper, oregano & Prosciutto, pine nuts(optional), basil(optional), mix well
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Stuff center of artichoke and leaves with mixture, return to pot (if artichokes are too loose, you can tie with kitchen twine)
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Return pot to low heat, cover and simmer until leaves are easily scraped with your front teeth, about 40 minutes, add more stock, if needed so artichokes stay halfway submerged
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Preheat oven broiler
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Arrange artichokes in a baking dish or deep pan, set under broiler for 30 seconds and then remove
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Add Mozzarella cheese to tops and leaves
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Return to broiler until cheese starts to brown slightly, about 1-2 minutes, watch carefully
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Can be served with a dipping sauce of hot chicken stock, butter and olive oil
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