Winter Stuffed Artichoke

There’s nothing like the turn of the seasons to bring out some recipe experimentation! This recipe was born out of that curiosity, and has become something I crave. When shopping for artichokes, you want to feel that the leaves are a little tight if you’re cooking it later in the week. If the leaves feel loose, it’s best to make them within a day or two. My sun-dried tomatoes are homemade. If you don’t have access to that, make sure whatever you buy has no sugar or preservatives!! If you cannot find/afford parmigiano reggiano DO NOT substitute for parmesan. It’s not cheese. It’s better to omit it from the recipe.

What You’ll Need:

-2 raw artichokes, whole

-400g sun-dried tomatoes



-100g freshly grated parmigiano reggiano

Preparation: Cut the top of the artichokes about 1/2 inch. Wash the artichokes. Open up the leaves enough to fill. Chop the tomatoes and herbs together. In a bowl, mix in the parmigiano with a little salt. In a large pot, boil about 1 inch of water with about 1 tbsp of olive oil and salt. Fill the artichokes! I find it easiest to just use my hands, but you can also do this easily with a rubber scraper. Once the chokes are filled, place them in the boiling water and cover. Steam the chokes for about 15-20 minutes. Buon appetito!

Alyssa D'AdamoComment