Stuffed Baby Artichokes And The Artichoke Round-Up!

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It’s that time of the year: artichoke season! Suddenly, artichokes are everywhere in farmers’ markets, and even in supermarkets. Even Stanley Tucci is cooking with them. In a few weeks, just as suddenly as they have appeared, their short season will end. Of course, in supermarkets artichokes are imported from who-knows-where nearly year-round, but in Italy, where cooking is always local and seasonal, this wonderful vegetable comes to markets for only about four weeks and then disappears until the next year.

Now that artichoke season is just beginning, a wonderful thing to do, artichoke-wise, is to find baby artichokes, as I did this week at the Beverly Hills Farmers Market vendor – Roots Organic Farm. They are much easier to prepare than bigger ones because the choke has not yet fully developed; this makes them much easier to clean.

Growing up in New Jersey, we only ever ate artichokes the French way, with the thick leaves dipped in butter and then pulled between your teeth. I really had no idea that such a wealth of artichoke recipes existed until I started traveling to Italy: everything from wonderful appetizers to scrumptious desserts.

One of my fondest memories is attending the artichoke festival in Filletto, Italy a few years ago. At the sagra (food festival) near the town where we were staying, artichokes were prepared every imaginable way—breaded and fried; in tagliolini pasta; with gnocchi and clams; in a sort of lasagna; and a sweet artichoke tart, just to name a few. There was even a full page of artichoke poetry on every table (easier in a poetic language like Italian, perhaps!). My cousin’s wife Maria and a couple of her friends took us; after being directed to park in a field just outside town, we found ourselves in a huge tent packed with long tables crowded with families and friends happily eating artichoke dishes together and enjoying the festive atmosphere.

Over the years, Michele and I have written many artichoke recipes. Here’s a roundup:

Sausage-Stuffed Artichokes

Michele | March 5, 2022

One of the things I most look forward to in spring is the arrival of fresh artichokes. 🥳 We eat…

Stuffed Baby Artichokes and the Artichoke Round-Up!

Joe | April 17, 2021

It’s that time of the year: artichoke season! Suddenly, artichokes are everywhere in farmers’ markets, and even in supermarkets. Even…

Braised Artichokes with White Wine and Garlic

Michele | May 8, 2020

So…..how the heck is everyone doing out there? Hopefully everyone is weathering this crazy storm with a shred of sanity.…

Torta dolce di carciofi (Sweet artichoke tart)

Joe | March 15, 2019

One of the greatest things about Italy are the local “sagre” (singular – sagra). Sagre or food festivals are a…

I carciofi brasati di Maria (Maria’s braised artichokes)

Joe | October 27, 2018

One of the true pleasures of being in Italy this past spring was the bounty of local seasonal vegetables. I…

It’s raining artichokes! – Baby Artichoke Risotto

Joe | April 21, 2016

We have arrived in the hilltop town of Scapezzano, where my grandfather grew up and our cousins still live, in…

Vignarola: A Celebration of Spring

Michele | May 4, 2014

Artichokes. Fava beans. Asparagus. Peas. Ramps. Spring’s glorious bounty is finally here after a long winter of turnips, potatoes, rutabagas…

Artichoke Risotto with Fondue (Risotto ai Carciofi con Fonduta)

Michele | January 1, 2014

Tomorrow, I begin my 2 week food cleanse – Italian food blogger style! (Look for healthful Italian recipes throughout the…

Thank you Marcella! – Page 337 – Carciofi alla romana

Joe | November 13, 2013

When I traveled to Rome in October and ate at some great restaurants in and around the Testaccio area, every…

Simply Roasted Artichokes: A Sunny Taste of Spring

Michele | April 3, 2013

Spring is synonymous with artichokes for me. And with the days finally turning a bit warmer here, spring cannot arrive…

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Artichoke are best prepared simply to let the subtle taste come through. Stuffed baby artichokes are found all over Italy but especially in Southern Italy. This is a great dish to prepare ahead of time and serve at room temperature.

So go out and buy some great in-season artichokes and have some fun getting the whole family involved to clean and prepare these little bundles of springtime!

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Ingredients

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• 10 or so baby artichokes (with stems attached if available)
• Lemon juice or white wine vinegar (approx. 1/2 cup)
• ½ cup dry plain or panko breadcrumbs
• 2 tbsp grated Pecorino Romano
• 3 oil-packed anchovies, chopped into very small pieces to almost a paste
• One bunch Italian parsley, finely chopped
• 2 garlic cloves, peeled and minced
• Olive oil
• Salt
• Pepper
• ½ cup dry white wine

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Instructions

Prepare the artichokes (see this post for an illustrated version):

1. Prepare a large bowl with water and about half-a-cup of lemon juice or white wine vinegar. The water should taste lightly acidic.
2. Remove the thick outer leaves of the artichokes until you reveal the pale yellow leaves. 
3. With a serrated knife, cut off the sharp tips of the artichokes (approx. ⅓ of the artichoke)
4. Using a vegetable peeler, peel the thick fibrous layer off the stems and then trim the very end of the stem with a sharp knife.
5. Using the same sharp knife, the cut the artichokes in half length-wise from the very top down through the stem.
6. Remove any chokes that might exist with a serrated grapefruit spoon or a melon baller.
7. Place the prepared artichokes, as you go, into the acidified water to prevent browning.

Assemble the artichokes:

1. Preheat oven to 400℉.
2. In a small bowl, combine the breadcrumbs, cheese, chopped anchovies, chopped parsley and minced garlic cloves. Season with salt and pepper. Then add a little olive oil to create a loose moist mixture.
3. Lay the prepared in artichokes in a baking dish or a sauté pan. Overlap the head of one artichoke with the stem of another.
4. Carefully spoon ½ tbsp of the filling onto each artichoke. Drizzle all the artichokes with olive oil.
5. Pour the white wine around the artichokes and cover the dish with foil or a lid.
6. Bake for about 45 minutes. Removing the foil or lid and let cool.
7. Serve warm or at room temperature; spoon any remaining juices over the artichokes.

Notes

Special equipment: serrated grapefruit spoon or melon baller