Artichokes date back to the Moors of North Africa, who began cultivating them around 800 A.D. Today, they grow primarily in the Mediterranean. In the U.S., California, with it's similar mild climate, produces virtually all of the artichokes that Americans eat. The bulk of these come from Castroville, the aptly-named "artichoke center of the world." Artichokes lend themselves well to Italian dishes, and are especially tasty when stuffed with a mixture of breadcrumbs, spicy or mild Italian sausages and herbs. Be sure to leave enough time to thoroughly cook the artichokes, otherwise they can be tough. The larger the artichoke, the more time it will need.
Step 1
Prepare the artichokes. Cut off the top part of the leaves, which sometimes have thorns. Trim the tops off of the remaining leaves straight across using kitchen shears.
Step 2
Pull out the pointy purple leaves in the center of each artichoke. Use a small spoon to scoop out the fuzzy choke. Scoop the cavity of the artichoke until it is smooth inside.
Step 3
Rinse each artichoke under cold water.
Step 4
Rub the artichokes all over with half of a lemon, this prevents the artichoke from getting brown or oxidizing. Cut off the stems, dice and set aside.
Step 5
Prepare the stuffing. Remove sausage from casing and break into small pieces. Fry sausage pieces on a skillet with artichoke stems and shallots for about five minutes, or until browned.
Step 6
Add the sun-dried tomatoes and breadcrumbs, and saute for four to five minutes. Add herbs, salt and pepper.
Step 7
Turn the stove off, then slowly stir in cheese, melting it evenly. Scoop stuffing into a bowl and set aside.
Step 8
Stuff each artichoke by filling each cavity with the sausage stuffing and patting down with your fingers.
Step 9
Fill a saucepan with three inches of water. Place artichokes at the bottom, close enough not to tip over. Drizzle each with olive oil and bring to a boil.
Step 10
Reduce heat to simmer, cover and cook for 40 to 60 more minutes.
Step 11
Remove from water with tongs, cool 10 minutes and serve.
Tips and Warnings
- When done, the leaf of the artichoke should come out easily, if you really have to tug on the leaves, they are not done cooking.
Things You'll Need
- Cutting Board
- Sharp knife
- Kitchen shears
- Small spoon
- 2 globe artichokes, about 1 pound each
- 1 lemon, cut in half
- 2 tsp. extra-virgin olive oil
- 1 small shallot, diced
- 1/4 lb. hot or mild Italian sausage
- 1/4 cup sun-dried tomatoes, from a jar, patted dry and diced
- 1/2 cup breadcrumbs
- 1 tbsp. minced parsley
- 1 tbsp. fresh minced basil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup grated Parmigiano-Reggiano cheese
- Large cooking pot
- Tongs
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