In these stuffed artichokes, based on a recipe by Marie Miraglia — mother of one of our food editors, Gina — the provolone melts into each bite, and the soppressata adds more depth of flavor. Though we've given a regular-pot method in our recipe, there's nothing like the tenderness the leaves acquire in a pressure cooker — and the artichokes are done in a fraction of the time.
Active time: 1 1/2 hr Start to finish: 2 hr
Ingredients
Makes 4 first-course servings
For stuffing artichokes
For cooking artichokes
Special Equipment
Make stuffing:
Step 1
Preheat oven to 350°F.
Step 2
Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
Trim and stuff artichokes:
Step 3
Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
Step 4
Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
Step 5
Trim remaining artichokes in same manner.
Step 6
Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
Cook artichokes:
Step 7
Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
Step 8
Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
Step 9
If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
Step 10
Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.
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Reviews (26)
Back to Top这些都是非常美味的——一个了不起的艺术入门ichokes for my family (none of them had ever had before). I made 6, and should not have gone 1.5 times on the stuffing--a lot leftover (going to use to stuff some chicken breasts). I don't have a pressure cooker, so I used a large pot. Since I was worried about the tight fitting lid, I tried a trick I'd read about on another site where one can cover the top of pot with foil and then press the lid to it to create a better seal. This worked ok, but I could not see what was going on in the pot and I think the temp was too high because the liquid nearly disappeared by the 50 minute mark! Still, they turned out wonderfully and I would make again. As others have said, it is indeed a lot of work--very worth it, and if you have others to help, employ them!
lamissourienne
western burbs of Chicago
5/12/2014
These artichokes were fantastic. It's a pain to prep them, so make sure you allow yourself a little extra time. I have a pair of needle nose pliers that I keep in the kitchen for such things. Then I can rip out the the spiky inner leave without getting poked. I browned two bone-in chicken breasts while I was prepping the artichokes, then I deglazed the pan with stock and placed the artichokes and chicken back in the pan. I pulled the meat off the bones and served it in wide bowls with a little penne and the braising liquid with the artichoke resting on top. It made it kind of a two course dinner in one bowl - artichokes and then hearty soup. Plus the some of the filling falls into the broth making it even better. I had a lot of extra stuffing because my artichokes where small so I saved it to stuff grilled portobellos with.
Anonymous
Portland, OR
3/17/2013
These came out pretty delicious. The flavors and the ingredients are perfect for stuffed artichokes, and my Italian family loved them even though they usually eat them differently. When making these, though, you need to have the technique down. I tried to make a bunch of them for Christmas Eve dinner and it's a bit difficult - so start with four and master the technique before trying to make a tray of these.
PoshPalette
Washington, DC
1/3/2012
I had never tried to braise an artichoke, so just reading the instructions was a bit intimidating. But I found a great blog post that follows this exact recipe with step by step photos. Sucah a big help! http://thenoshery.com/2011/02/28/stuffed-artichoke-braised-in-white-wine/ enjoy!
lesley012
Brooklyn
12/21/2011
Did I mention I just love this recipe? This is the 4th time and it's my favorite. I chopped up about 2 tsp of toasted pignola nuts and very subtly, it added another layer of flavor. And I agree with the cook from my hometown of Brooklyn, use 2 slices of provolone!
Roxybrgn
Hacneknsack, NJ
6/5/2011
I've made this about 4 times now and it's one of those meals I can't stop thinking about when I know I'm gonna eat it for dinner later. When I first started making this I was vegetarian so I substituted Tofurkey brand Italian Sausage links for the sopressata and it's soooo delicious I can't imagine not stuffing it with that!! I just heat up 1 link (for 2 artichokes) in the skillet and then chop it up and mix it with the bread crumbs, etc. I always use Panko and no regrets. Oh and um...obviously you should use TWO slices of Provolone on each choke!! Whenever I make this for 2 ppl I halve the stuffing ingredients but not the braising ingredients. I may have poked my fingers a few times taking out the slightly spikey purple leaves but I have a tip! Position your fingers inside the choke so you're grabbing at the leaves on the sides of them, not with one finger in front and the other in back. make sense? oh whatever just make this! it's beyond worth it!!!
heybrookeashley
Brooklyn, NY
4/15/2010
This was the first time I prepared artichokes, and will admit it was a bit challenging, especially taking out the chokes. Only changes - used peppered salami instead of Sopressata and added more Parm cheese. I used the whole recipe for two huge artichokes. The sauce actually didn't need reducing at th end, though I might blend it smooth next time. Very good!
laah
Surf City, Huntington Beach, CA
4/3/2010
有一些漂亮的阻碍在我们当地的刺激uce market (Yes, in Feb) so I decided to make this dish again for an easy comforting light supper. This recipe has never let me down. I didn't add the sausage this time and it still works. We had that garlic bread ready and were completely content.
Roxybrgn
Snowed in in NJ
2/26/2010
Definitely yummy, and as others have said, a LOT of work, and super messy! I tried steaming the artichokes for about 15 min first to remove the choke more easily, and it either made it harder, or I did something wrong (or it really IS that difficult!). Sadly, I had to use pre-made bread crumbs & dried parsley (all I had), so I'm sure it would have been even better with fresh. Used bacon in one artichoke & none in the other-- would love to try it with the real stuff next time. Also, I reduced the broth at the end & added butter-- it was AMAZING! I would drizzle it on top of the finished product next time. I wondered if it would be better if it were baked, to keep the bread crumbs crispier (rather than steamed)?. Either way, it was yummy & hearty-- almost a meal on it's own!
CKernaghan
San Francisco, CA
2/14/2010
A local restaurant had something similar on their "specials" board. It was divine so I promised to figure out how to make them. Except for adding some lemon juice and oregano and using chicken broth instead of wine, this is the artichoke they served. Grab the garlic bread and mangia. The most effort was in cleaning the choke but besides that, it was time well spent. The house smelled so good. Just one thought: if you think artichokes are a lot of work to eat them, then why eat them at all?
Roxybrgn
Hackensack, NJ
9/16/2007
Depending on the size of your artichokes, this and a salad could easily be an entire meal. I've made this twice and both times were delicious. Frist time used bacon instead of sopresatta, second time used pancetta. Both were great substitutions. Make sure you have time to do this one as it takes a lot of prep time, but the result is well worth it. I used a regular pot as i don't own a pressure cooker, and would suggest going for the crumbs from a french bread loaf. I used packaged bread crumbs the second time and it just wasn't as good.
Anonymous
Los Angeles
9/10/2007
Hated it. I've eaten artichoken on several continents since I was a kid growing up in CA and they became my favorite vegetable...this recipe was totally not worth the time (and I'm all about fine, detailed cooking). The breadcrumbs turned to a pasty mush, there was not enough sizzle or contrast in the flavors and it took way too long for the results. My family all agreed, although they didn't understand why I would want to spend the time to review for others :) A great and FAST artichoke sauce is 1/2 C mayo, 1 T Tamari (aged Soy Sauce), 1 tsp Chilli Garlic Sauce (get at Asian Markets - distinctively red and hot) and 2 T fresh lemon juice. Stir together, dip the leaves and it's great. I'm guess the quantities here, just check that the chilli garlic sauce isn't TOO hot to overpower. Blessings!
Morluv
San Diego
5/17/2006
这些都是美好的,不是troub一样多le as you would think. I used a standard stock pot to cook them in instead of a pressure cooker, and the long cooking time afforded me a chance to clean up a bit, work on a side dish, and have a glass of wine - and the artichokes didn't suffer at all. The finished product is a very attractive, exceptionally tasty dish. Changes I made: I left out the sopresatta to make it more vegetarian friendly. I served these with some roast garlic mashed potatoes, and made a sauce (for the plate - not the artichokes) out of the cooking broth by straining and reducing it until thickened. The extra effort of trimming the artichoke and cutting the choke out is more than recouped in the eating of the dish. Much easier when picking it apart to not have to worry about all those little purple leaves.
Anonymous
10/20/2003
We love these. I prepare them exactly as written but do not add the provolone while cooking in the pressure cooker. After they are finished, I open the lid and add the slice of provolone on top of each and return the lid for about 5 min, without pressure just steam and no more heat. They are a little messy to eat but oh so good. The best I have ever tasted. This is the only recipe for these I will use from now on.
Anonymous
Nassau Bay, Texas
6/10/2003
First you spend all that time and trouble cleaning the artichokes, then more time and trouble to eat them. Once I've spent the time preparing it, I would rather it weren't so much work to eat. Besides, I thought the garlic and sopprasetta overwhelmed the more subtle artichoke flavor.
Anonymous
Philadelphia, PA
5/27/2003
