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America’s Healthy
Cooking Teacher

Whole Stewed Stuffed Artichokes

Considered to be such a passion trigger, women were forbidden to eat artichokes in Renaissance Italy. Good thing Catherine Di Medici would not let that stand…and ate them with gusto. Do they inspire passion? Well, they are loaded with fiber, antioxidants and pantothenic acid both of which contribute to our well-being and vitality, so maybe…just maybe…

Makes 2 servings

Ingredient List: 

2 lemons, halved
2 large artichokes

1 ripe tomato, seeded, fine dice
4-5 sprigs parsley, finely minced
2 cloves fresh garlic, finely minced
Sea salt

3 tablespoons extra virgin olive oil
Dry white wine

Step By Step Instructions: 

Squeeze the juice of 1 lemon into a large bowl of water, with lemon halves in the water. Cut the stems off the artichokes, flat to the base, peel the outer skin away and lay them in the lemon water.  

Prepare the artichoke by pulling the outer base leaves back until they snap off. Using a kitchen scissor, trim the tips of the leave off the artichoke. Slice off the top third of the artichoke. Using a spoon, scoop out the fibrous choke. Place each artichoke in the lemon water as it is prepared to prevent discoloring.

Combine tomato, parsley and garlic in a small bowl and season to taste with salt. Mix well. Spoon some stuffing into each artichoke center.

Stand the artichokes on their bases in a soup pot. Drizzle them with olive oil. Pour enough wine into the pot to cover 1/3 the artichokes. Sprinkle the wine lightly with salt. Cover and bring to a boil. Reduce heat to low and cook until the artichokes are tender, about 50 minutes. Transfer to a serving platter and serve hot.