Whole Stuffed Artichokes Braised in White Wine

Whole Stuffed Artichokes Braised in White Wine
Photo by Rita Maas

Ingredients

  • 1 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid
  • ¼ cup sweet soppressata (dried Italian sausage)
  • ½ cup onion
  • 1 lemon
  • 1 ½ cups water
  • ½ cup dry white wine
  • 4 medium artichokes (8 to 9 oz each)
  • + 14 more ingredients
    • ¼ teaspoon black pepper
    • 1 ½ tablespoons garlic
    • ½ teaspoon salt
    • 1 ½ teaspoons garlic
    • ¼ cup olive oil
    • ¼ cup fresh flat-leaf parsley
    • 4 thin slices provolone cheese
    • ¼ teaspoon black pepper
    • 1 teaspoon salt
    • 2 cups fresh bread crumbs from an Italian loaf
    • 1 melon-ball cutter
    • ¼ cup olive oil
    • 1 teaspoon fresh lemon zest
    • ½ cup finely grated Parmigiano-Reggiano

Preheat oven to 350°F. 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. Cut o...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network