Nonna's artichokes stuff whole artichokes with a delicious bread crumb mixture, then simmer in a white wine sauce. This recipe comes straight from Italy.
Preparation Time
20 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 25 mins
Calories
805 Calories
Recipe Instructions
Step 1
Cut stems and tops off each artichoke. Remove tough outer leaves. Snip ends off remaining leaves with scissors to remove thorns. Remove tough exterior of stems and cut them in half. Set aside.
Step 2
Combine bread crumbs, Pecorino Romano cheese, mint, garlic, salt, and black pepper in a bowl; drizzle in olive oil and mix well.
Step 3
Wiggle artichoke leaves back and forth with your thumbs to open leaves. Stuff bread crumb mixture between multiple leaves and into centers.
Step 4
Place artichokes and stem pieces in a large pan that has a tight-fitting lid; add wine and water, making sure not to wet artichokes. Cover and bring to a boil. Reduce to a simmer and cook until an outer leaf easily pulls off, about 1 hour.
Ingredients
1 teaspoon salt
2 cups white wine
1 cup water, or as needed
3 tablespoons extra-virgin olive oil
2 large whole artichokes
2 tablespoons minced fresh garlic
1 cup Italian-seasoned bread crumbs (such as Vigo®)
