### **Baked Stuffed Artichoke: A Delightful Dish**
#### **Introduction:**
Baked Stuffed Artichokes are a savory, satisfying dish that brings together the earthy flavor of artichokes with a flavorful stuffing. This dish is popular in Italian-American cuisine and is often served as an appetizer or side dish. The artichokes are first cleaned, then stuffed with a mixture of breadcrumbs, garlic, cheese, and herbs, and baked to perfection, resulting in a crispy, aromatic exterior with tender heart and leaves.
#### **Origin:**
The origins of the Baked Stuffed Artichoke can be traced back to Mediterranean and Italian culinary traditions. Artichokes have been cultivated since ancient times, with the Mediterranean being the primary growing region. The practice of stuffing artichokes, particularly with breadcrumbs, garlic, and herbs, was popularized in Italian-American cuisine, especially in the Northeastern United States, where Italian immigrants sought to preserve traditional flavors with locally available ingredients.
#### **Cultural Significance:**
In Italian-American communities, Baked Stuffed Artichokes are often seen at family gatherings, holiday meals, and festive occasions. The dish is a symbol of communal dining, as it requires some effort to prepare, encouraging shared time in the kitchen. It is a staple of many Italian-American Christmas and Easter tables, celebrated for both its taste and its role in uniting families during important celebrations.
#### **Ingredients & Quantity:**
– **4 large artichokes**
– **1 cup breadcrumbs** (preferably Italian-style)
– **1/2 cup grated Parmesan cheese**
– **1/4 cup fresh parsley** (chopped)
– **3 cloves garlic** (minced)
– **1/4 cup olive oil** (or melted butter)
– **1/2 teaspoon lemon zest**
– **Salt and pepper** to taste
– **1/2 cup white wine** (optional, for extra flavor)
– **Lemon wedges** (for serving)
#### **Optional Additions:**
– **Crumbled sausage** (for a meatier stuffing)
– **Chopped sun-dried tomatoes** (for a burst of sweetness)
– **Pine nuts** (for added texture and flavor)
– **Red pepper flakes** (for a bit of heat)
– **Mozzarella cheese** (for a gooey, cheesy variation)
#### **Tips for Success:**
1. **Select fresh artichokes**: Choose artichokes with tight, firm leaves and a vibrant green color.
2. **Prepare the artichokes properly**: Trim the stems and remove the tough outer leaves before stuffing.
3. **Don’t overstuff**: Ensure the stuffing is evenly distributed without overfilling, as this will help the artichokes bake more evenly.
4. **Use fresh herbs**: Fresh parsley and garlic enhance the flavor of the stuffing compared to dried versions.
5. **Consider pre-baking**: You can steam or parboil the artichokes before stuffing them to ensure they cook fully in the oven.
6. **Test for doneness**: Artichokes are done when the leaves are tender and can be easily pulled off, and the stuffing is golden and crisp.
#### **Instructions:**
1. **Preheat oven** to 375°F (190°C).
2. **Prepare the artichokes**: Trim the artichokes by cutting off the top third and trimming the stem to about 1 inch. Remove the tough outer leaves and use a spoon to scrape out the fuzzy choke in the center.
3. **Make the stuffing**: In a bowl, mix together the breadcrumbs, Parmesan, parsley, garlic, olive oil, lemon zest, salt, and pepper. If you’re adding optional ingredients like sausage or pine nuts, mix them in.
4. **Stuff the artichokes**: Carefully stuff each artichoke with the breadcrumb mixture, pressing it down into the leaves. Place the stuffed artichokes in a baking dish.
5. **Add liquid**: Pour the white wine (if using) around the base of the artichokes in the baking dish. Drizzle a bit of extra olive oil or butter over the tops of the artichokes.
6. **Bake**: Cover the dish with foil and bake for about 45 minutes, then remove the foil and continue baking for another 15-20 minutes, until the artichokes are tender and the stuffing is golden and crispy.
7. **Serve**: Serve hot, garnished with lemon wedges.
#### **Description:**
Baked Stuffed Artichokes are a beautiful blend of flavors and textures. The crispy, golden breadcrumb stuffing contrasts perfectly with the tender, earthy leaves of the artichoke. Each leaf is coated in savory stuffing, and as you pull each leaf off, you scrape the delicious mixture off with your teeth. The artichoke heart, usually the most prized part, becomes tender and rich in flavor, absorbing all the stuffing’s goodness. It’s a dish that offers both elegance and comfort, ideal for sharing.
#### **Nutritional Information (per serving, based on 1 artichoke):**
– **Calories**: 220-250 kcal
– **Fat**: 14-18g
– Saturated Fat: 3-5g
– **Carbohydrates**: 22g
– Fiber: 7g
– Sugars: 1g
– **Protein**: 6g
– **Cholesterol**: 10mg
– **Sodium**: 300mg
– **Vitamins & Minerals**: High in Vitamin C, Vitamin K, Folate, and Iron
#### **Conclusion:**
Baked Stuffed Artichokes offer a satisfying and delicious dish that combines fresh ingredients with time-honored techniques. It’s a versatile recipe, allowing for adjustments based on personal taste or dietary restrictions. Whether as a starter, side dish, or main course, these artichokes provide an indulgent yet health-conscious choice for any meal.
#### **Recommendation:**
Embrace Baked Stuffed Artichokes as a wholesome yet decadent option. The dish’s rich flavor profile, combined with its nutritional benefits, makes it an excellent choice for both special occasions and casual family dinners. Pair with a crisp white wine or a light salad for a well-rounded meal. Whether you’re a novice or a seasoned cook, this recipe is a rewarding choice that brings a taste of Mediterranean cuisine to your table.
#### **Embracing Healthful Indulgence:**
This dish can be modified to be lighter while maintaining its delicious taste. Use whole-grain breadcrumbs, reduce the amount of cheese, or swap olive oil for a lighter option like vegetable broth or a touch of Greek yogurt in the stuffing. The artichoke itself is low in calories but rich in antioxidants, fiber, and vitamins, making this a guilt-free indulgence that’s as nutritious as it is flavorful.