Originating in the Mediterranean, Artichokes have been around for a lot longer than your Nonna. The artichoke’s first appearance in history dates back to 40-70 AD, when the Greeks and Romans believed them to be an Aphrodisiac (oh my!). Technically speaking, the artichoke is a flower that has not bloomed yet and if left to mature will produce beautiful purple flowers. In its vegetable form, the Artichoke is full of fiber, vitamin C, magnesium, and they contain a whole lot of antioxidants. For r a deliciously warming, winter dinner try our recipe for stuffed artichokes tonight!
5 whole globe artichokes
1 ciabatta roll, diced
1 clove garlic, crushed
1 handful chopped fresh parsley
1 cup grated Pecorino cheese
1/2 teaspoon dried oregano
4 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Remove the stems of the artichokes.
Holding artichoke firmly by its base, rap the top of it on a hard surface; this will open the leaves so it can be easily stuffed.
In a medium bowl, combine the bread, garlic, parsley, 3/4 cup pecorino cheese, oregano, 2 tablespoons of the oil and salt and pepper; mix well.
Press an equal amount of stuffing into each artichoke.
Tightly pack stuffed artichokes together in a large saucepan.
Add enough water to the saucepan that it covers half of the artichokes.
Drizzle remaining two tablespoons of oil on top with some extra Pecorino for maximum flavor.
Bring to the boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.