By Victoria Hart Glavin of Tiny New York Kitchen
Spring is finally here and we are all ready for the warmer weather. We can begin to enjoy all of the wonderful produce popping up and I am thinking about artichokes. Even though they are available year round, now is the time that they are at their best. Chill a bottle of Prosecco and make Maria’s (my Italian husband’s mother) stuffed artichokes for a perfect spring dinner. Preparing the artichokes is pretty easy so don’t shy away, it’s worth the time.
4 Large Artichokes
2 Lemons (Cut In Half)
4 Tablespoons Butter
2 1/4 Cups Cooked Risotto
1/3 Cup Grated Parmesan Cheese
1/3 Cup Parsley (Chopped)
8 Garlic Cloves (Minced)
1 1/2 Teaspoons Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/3 Cup Olive Oil (For Drizzling)
1/2 Cup Dry White Wine
Use a heavy sharp knife to cut top 1 1/2 inches off each artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon works well) to scoop out coke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. As you work, rub a lemon half over cut parts of artichoke. Repeat with remaining artichokes. Place into deep saucepan large enough to hold four artichokes. Squeeze remaining lemon juice over top of artichokes and put 1 tablespoon butter into each.
To prepare stuffing, in a large bowl combine cooked risotto, Parmesan cheese, chopped parsley, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Toss well.
Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with risotto mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke. Add water to just about 1/4 way up the artichokes. Add white wine and remaining kosher salt and pepper to water.
Bring water to a boil. Reduce heat to medium and cover pan with lid. Cook artichokes 40 to 60 minutes depending on size. They are done when a knife slides right through the heart. Be careful, the water can evaporate and the bottoms will burn, so keep checking. Add a bit more water or wine if you need additional cooking time until the hearts are tender. Remove from heat and transfer to serving platter. Serve warm. Serves 4.
Prep Time: 30 Minutes
Cook Time: 60 Minutes
Total Time: 90 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”