Grazie Dio! Carciofi are back! The first few fall ‘chokes are back in the market. The spring harvest is about 5 times bigger than the fall, but at least now, we also have cardoons.
To celebrate, we had braised artichokes.
White Wine Braised Artichokes
1 choke per person, clean and prepped
1-2 plum tomatoes
1-2 cloves garlic
3T grated cheese
2T bread crumbs
Olive oil, salt pepper
White wine, enough to partially submerge the chokes.
To clean an artichoke: Pull off the tough outer leaves and slice the artichoke down the middle. Using the tip of a sharp knife, carve out the downy thistles in the center. Rub all the cut exposed pieces with a cut lemon. Peel the stem of the outer layer. Don’t throw the stems out! They are delicious.
For the filling: Throw all the filling ingredients in a blender and puree for a few moments. Add enough olive oil that you get a loose, thick porridge consistency.
Place the filling into the artichoke heart cavity. Arrange the artichokes in a baking dish that has a cover. Add enough wine to come at least halfway up the sides of the choke.
Braise at 325F/165C for about 20 minutes or until the choke is soft. Serve with some of that white wine, a piece of cheese and a hunk of bread. Buon’appetito.