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Stuffed Artichokes Braised in White Wine

Stuffed Artichokes Braised in White Wine Easter weekend came and went – and I barely set foot in the kitchen. I was mentally prepared to whip up a side and dessert for a family get-together, but there was a last-minute change of plans. The potluck was cancelled and I was off the hook to cook. I’ll admit it was a relief as I hadn’t given significant thought to the dishes I’d be making.

What’s more, Jason was fighting a lingering cold and wasn’t in the best condition to be out and about. So the two of us – and Rookie – laid low. We resolved to eat leftovers since (1) Jason didn’t have much of an appetite and (2) I lacked culinary inspiration.

And then my local Whole Foods surprised me with an amazing Easter “bagsket”! You have no idea how excited I was as I unpacked the parcel. There was a bounty of fresh produce – and cold brewed cinnamon coffee ice cream (thank you, Steve’s, for dreaming up this concoction)!

Processed with VSCOcam with a6 preset On Sunday, I put my present to use and made these stuffed artichokes. Considering how simple the list of ingredients is, they pack a flavor punch. The braising liquid is my favorite part – use it as a dipping sauce for the artichoke leaves or, better, some toasted crusty bread.

Stuffed Artichokes Braised in White Wine_close Recipe adapted from Rocco Gets Real: Cook at Home, Every Day via ABC News.

Stuffed Artichokes Braised in White Wine
 
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Makes 2 servings
Ingredients
Filling:
  • 1 cup fresh bread crumbs (see notes)
  • ½ cup grated Asiago cheese
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons sun-dried tomatoes in oil, removed from oil (reserve oil) and chopped
  • 2 tablespoons olive oil
  • 1 lemon, zest and juice
  • sea salt and freshly ground black pepper, to taste
Finish:
  • 2 fresh artichokes
  • 1 lemon, cut in half
  • 1 tablespoon olive oil
  • 3 garlic cloves, smashed
  • 1 sprig fresh thyme
  • 1 cup white wine
  • 1 cup chicken broth, divided
  • baguette slices (for serving, optional)
Instructions
Make the filling:
  1. In a medium bowl, combine the bread crumbs, Asiago cheese, garlic, parsley, thyme, sun-dried tomatoes, 2 tablespoons reserved sun-dried tomato oil, olive oil, lemon zest and lemon juice. Season with salt and pepper to taste.
Assemble artichokes:
  1. Cut off stems of artichokes and pull off tough outer leaves. Cut 1 inch off the top of each artichoke. Using kitchen shears, snip off remaining leaf tips. Rub cut leaves with lemon.
  2. With your fingers, gently spread leaves away from the center, revealing choke. Using a small spoon, scoop out choke and discard; squeeze lemon juice in cavity. Repeat with remaining artichoke.
  3. Spoon filling into the cavity of each artichoke. Then, with your fingers, stuff filling between leaves.
Cook artichokes:
  1. In a medium pot, heat olive oil over medium heat. Add the smashed garlic and cook until fragrant, about 1 minute.
  2. Add the thyme, wine and ½ cup chicken broth. Arrange artichokes in pot, cover and simmer over medium heat until artichokes are tender, 40-45 minutes. Check pot after 20 minutes and add remaining chicken broth if more than half of liquid has evaporated.
  3. Serve artichokes with sauce and baguette slices, if using.
Notes
To make fresh bread crumbs, place a few bread chunks in a food processor and pulse to the desired crumb size. You can use almost any kind of bread; I usually have random pieces of bread in the freezer that I defrost, toast and cool before pulsing.

Comments

  1. I love artichokes! They’re a lot of work to cook and eat but so worth the effort! This recipe looks delish and your photography is gorgeous!

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