Sicilian Stuffed Artichokes | Kitchen on the Cliff with Giovanna Bellia LaMarca
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- čas přidán 17. 04. 2021
- Stuffed Artichokes
6 artichokes
1 lemon
Toasted Breadcrumbs
1 1/2 cups plain breadcrumbs
3 tablespoons Extra Virgin Olive Oil
Filling
Toasted Breadcrumbs
1/2 cup Pecorino-Romano Cheese
1 teaspoon salt
several grinds of black pepper or to taste
2 garlic cloves, chopped
6 sprigs Italian flat leaf parsley, chopped
Drizzle of extra virgin olive oil over each stuffed artichoke
Dipping Sauce served in a small bowl to each person
2 tablespoons Extra Virgin Olive OIl
1 Tablespoon red wine vinegar
sprinkle of salt
Place artichokes in a Dutch Oven or other pan that will fit them snugly
Drizzle each artichoke with Extra Virgin Olive Oil
Carefully add about 3/4 cup water to the bottom of the pan
Juice of 1/2 lemon
Simmer over low heat for 45 minutes
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM: / giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
What would you like me to make next? Comment below!
I love it this way or also we always make them blanched then split in half stuffed (actually smothered, lol) with a mixture of olive oil, chopped garlic, Italian seasonings, then browned in the oven. Make sure you have the fan on, windows open and no important meetings the next day - and garlic will treat you well, lol!
Maybe you can settle these 2 questions: cook the (small) pasta in the soup or not? And oil in the pasta water or not? (excluding ravioli). Dad (as I told you, from Riesi cooks the pasta (small, ie. tubettini, ditalin, orzo) in the soup - but I see some Italian chefs (usually Northern) do not. Personally I hate blown up soggy pasta, although I will add some sauce to the boiling pasta to color and flavor it.
And I have seen some chefs say not to put oil in the water, put it on the pasta after cooked and drained.
Any thoughts?
One more comment, lol. I made the scallion pancakes for Easter - was delicious and a nice addition! I tried them a week earlier, but learned to cut them and let them sit with some salt on them then drain and pat them to evaporate the water about an hour before putting them in the dough - it made for an easier rolling/no sticking.
Hi Gigi, your method for scallion pancakes sounds good, of course, the scallions when softened will not break through the thin dough! Bravissimo!
Sounds delicious! I like artichokes in any form.
Good to hear from you, Gigi; if we go back far enough we might be Bellia cousins!
I'm so glad for this recipe. My Mom's passed away and I've tried making this the way she would make it by following other recipes I would see online with no luck. Now, THIS is how she would make them; I instantly knew when I watched your video. Thank you so much!
My Nana always made stuffed artichokes. I love them. I am so happy to have found you. It is so comforting to watch your videos. My Nana made wonderful Sicilian dishes. Love, love, love them all.
I’m so happy I found this recipe, it’s exactly the way my husbands mother made it. I never met her because she passed away long before I came into his life, thank you so much ❤️
My nonna passed away many years ago and I’ve never been able to find out how to make her stuffed eggplants. This is almost identical in every way, thank you for this lovely recipe you are great
Thank you and when you make them think of your Nonna as well as your CZcams Nonna!
Sorry to hear about your nonna. May she Rest In Peace.
I grew up eating artichokes. My parents weren’t Italian, but both artists and loved Italy for that reason. My mother would often serve them to dinner guests, including instructions on how to eat them, as most Americans hadn’t yet had them back then. She made them plain with a butter and lemon dip. My favorite vegetable.
Absolutely delicious. Made these for Easter and I am going to make this a frequent dish when artichokes are in season. Thank you very much, Giovanna.
My mom would make artichokes with each leaf stuffed with a small chunk of cheese and a bit of fresh garlic. I haven't had one in maybe 10 years or more. This video makes me want them again! Thank you for sharing
Stuffing each leaf with a small amount of cheese, garlic, parsley and/or breadcrumbs in any combination makes it easy to eat the artichoke and to enjoy the full flavor of the leaf tip and the stuffing! If you make them, you'll enjoy them again and again.
My mother made them the same way!!! When I started cooking them I used a breadcrumb stuffing but my family still wanted them the way my mom made them. ❤there’s nothing like moms cooking❤
Thank you so much for taking me back to my childhood. I enjoyed these so much when we’d visit NY in the summer. We’d stay on Long Island with my aunt, uncle and cousins. We had a blast. My mom’s sister married a Sicilian from Bagheria who was a pizza man. He had many pizzeria restaurants over NY in those years. My Zio’s mother and sisters lived Queens. We’d always visit with them and they’d prepare a feast for us before we’d fly home out of JFK back to SoFla where we lived. Grandma made everything delicious. She was famous for her stuffed artichokes. They were identical to yours and made the same way. They were my favourite. Sadly they are all gone now. We are the adults. After watching you make these and seeing the process I’m going to make them. I always wanted to learn. I will make them thanks to you. My Zio Filippo, Aunt Jeanie, Zia Enza, Zia Maria and Grandma will be smiling down on me. I know without a doubt. Thank you so so much. Gratzie! 💐
If you make them once you will make them again and again! Buon Appetito!
I'd like you to demonstrate eating the stuffed artichokes. I don't have an Italian background, and it's new to me. My husband is Italian, but unfortunately, he has Alzheimers disease and can't explain it. I love your videos and have mentally adopted you as my grandma.
Salam alaikum dear friend 🙏 MashAllah great and beautiful recipe my dear friend 🙏❤️🙏🤲 from Pakistan 🇵🇰
I bet that green knife has some wonderful stories 😍
For one thing, that green handle knife is well over 50 years old, it was my father's favorite, and it has never been sharpened. My father called it the shoe-maker's knife because it was used to cut leather and it seems indestructable. you can probably but it on Amazon; just describe it.
I love this and cannot wait to try it.
Artichokes are my favorite things to eat!
Mine as well!
Thank you so much for sharing this video ❤
Thank You! I got so lucky yesterday and found 4 beautiful artichokes. I live in NYC and they were 4 dollars each. Worth every penny.I have never tried browning my bread crumbs tonight I will!
Thanks for sharing the recipe. I can’t wait to make it and so happy. I found your channel. I’m now a new sub.😊
Lovey. My mom made these. So glad to have your recipe.
I love all of your tips! This is another fantastic video! Thank you Giovanna!
Thank you Allison from myself and Francesca!
Wow, never thought of making them like that, I'm going to try to make this, thank you very much for the recipe.
Ever since I was a little girl I would help my mother make artichokes. We only had them on holidays, and all of us couldn’t wait to eat them. Thank you for sharing this recipe and for bringing back so many special memories. ❤
Lokks delishious, thank you and I have 2 that i'm going to make now. Yummm
I love it just found your channel. My great grandmother was a good cook. I like your shows
It looks very good and easy to make
In going to try this recipe today
Thanks for sharing recipe 😍
To me, there is nothing that gives me more food pleasure than an artichoke. My grandma made them very similar to yours, but added waaaay much more garlic. It is all up to the cook! thanks for posting.
I fully agree with you!
Wow! Thank you Nana clear and concise tutorial 🤩
I aim to simplify traditional recipes so that anyone can easily replicate them at home! Enjoy cooking!
this is so amazing!! thank you!
Thank you, Karen, I'm glad that you liked it!
First time I had these my auntie Dora made them. I think I was about 8 yrs old and didn't like veggies. She had me try them and I did even know they were veggies. Oh they were so good. I truly enjoyed your video. I'm going to try these for my family. Thank you
I hope that you do try them; it'll bring back Auntie Dora!
Una Signora di classe con piatti interessanti ! Thanks for sharing
Excellent filming and editing by Francesca, once again! Bravissima! So beautifully done!
Francesca and I Thank You, Allison Dear!
My uncle Joe Basil made these and I loved them. I messed up a batch the one time I tried to make them, too much stuffing and cutting the stem too short and everything took a bath (sigh). I'll use less stuffing and use a steamer rack this time and/or leave more of the stem. I can't wait......thank you for providing an awesome video.
Thank You! Do try again, and use a small coffee spoon to fill the front of each leaf, then, cut enough of the stem so that they stand in the pot in which they must fit snuggly. Try again, they are worth another chance!
Easter's Grahbett...baby goat. Since the old Sicilians have gone, I have not been able to replicate the dish and I was too young at the time to "pay'ah dah tention." It was seasoned all over and baked...the particular seasoning they used - breadcrumbs and ?- was so wonderful.
The usual topping is bread crumbs, grated cheese, salt, pepper, chopped parsley, chopped garlic and extra virgin olive oil!
@@GiovannaBelliaLaMarca Thank you. So it must be in the cheese selected, was there a preference?
Can't wait to get to market to buy some artichokes!!
Thanks for simplying.
Thanks Kate, you'll love them!
AWESOME!
Thank You!
You make them just like my mother use to make them. 🙏 thank you
I take that as a compliment! Make them and enjoy them!
Wonderful!
Thank You!
That's a personal thought..I love then stuffed
You have the most magnificent hands!! So much life went into making those hands! In Oregon right now, we've had a lot of late spring rain, so I have 11 artichokes outside, and I'm gonna use your recipe to stuff four artichokes today!
How wonderful to grow them! Enjoy them and Buon Appetito!
I am a small city grill master with big awards. I like your style. That can get smoked slow and low.
I love stuffed artichokes. I make them in a similar way but peel and chop up the stem and add it to the stuffing.
I usually do the same!
Wonderful! My Sicilian Grandma is in Heaven and this video warms my heart. You make the Artichokes very similar to how she did. I just ordered your book: Sicilian Feats. Grazie.
Giovanna complimenti davvero. La tua disciplina e la tua ricerca in cucina si notano in ogni ricetta. Questo canale meriterebbe molto più seguito tra gli appassionati di cucina. Continua così e grazie dall'Italia.
É un gran piacere condividere la mia passione per la cucina, ed é gratificante avere commenti come i tuoi. Grazie.
you look beautiful in your apron and Im watching your videos because its your birthday and I miss you! ❤️
Oh! Emme I Miss you too! So let’s remedy the situation. Soon!
I would never try artichokes before my first trip to Italy as in the US groceries they looked so dried out. Seeing them in the field and the produce stands in Italy all plump and green caused me to want to try them. DELICIOUS! Of course my waiter had to instruct me the first time on how to eat then as I had no idea. I just stared at my artichhoke. HAHA! Your recipe and watching you make them leads me to think "I can do this." Lets hope I can find some lovely fresh artichokes. Thank you for your time to instruct us with this video.
You certainly can, Sammy! Artichokes are delicious even just boiled; you pull the leaves one at a time, dip them in the oil and vinegar and enjoy them until you get to the prize.....the delicious heart.
you eat the leaves by scraping the bottom edge (opposite the sharp point) “meat” off with your teeth then discarding the rest of the leaf. the choke is inside once you get there covered by more tender and sometimes purple leaves. the choke isn’t nasty in that it tastes bad, it is nasty in texture and it’s not called “choke” for nothin! the choke looks kinda hairy and yellow/white and the heart is green underneath that. you can scoop it out with a spoon. then the heart kind of looks like a shallow bowl. you can eat that when it is smooth and also some of the stem. artichokes are good boiled/steamed with a lemon juice and butter dip. there are also other ways to eat artichokes, such as: roasted; baked; breaded; stuffed like this recipe (it’s a breaded topping kind of); fried (sometimes breaded, e.g. francaise); marinated; and pickled. you can buy them fresh (as used in this recipe), canned, jarred, or depending on your local store or restaurant, premade/cooked.
That's how my parents taught me to make them. I love artichokes and passed on my love of them to my daughter.
Love+Love+Live=LOVE
Thank you, Valentina for your perfect equation!
Dear sweetness, GREAT JOB!
Thank you so much!
Thank you for the video! Brings back childhood memories! Cutting without a board must be an Italian thing.. I do it, both my mother and grandmother did it. Nice to see you showing your skills.
I think that only trained Chefs use cutting boards!
I am 2nd generation American from paternal grandparents who immigrated from Sicily and maternal grandparents who immigrated from Spain - and *both* sides chopped everything in their hands. My grandfather from Spain even cut bread that way!
Hello. Glad I found you also. I love your tips, not to overstuff the leaves. I could only fit a few big ones in a pot. The drizzle of oil at pre-stuffing keeps moist. I think over-stuffing proportion is just my impatience. Anyway I say hello, being a Lamarca myself. From Pittsburgh PA.
Hello Gina Lamarca, it's a pleasure to share a name! Enjoy preparing and eating Artichokes; they are delicious. Hello from New Jersey!
Hi Giovanna, Wow very delicious! Thank you wonderful recipe! Aida, Donald & Tina
Thank you, Aida, Donald and Tina. Stay well and be of good cheer!
When I had my tonsils out I put my thanksgiving dinner in a blender dressing, turkey, potatoes and gravy it was pretty good. You get fat after you have your tonsils out. Because you are not sick 4 times a year.
Sounds good to me, Philip! You can expand that technique to most soups which become thick, smooth and delicious without the addition of extra butter and cream!
Beautiful recipe, stunning cooking vessel. I wish you had taken a bite or two so I would know what to expect from the deconstruction, eating process. I have eaten steamed artichokes years ago, but not with a filling. I live in a border town that would involve hunting down those artichokes or growing them myself. Maybe Whole Foods would have them on occasion. Most people in this city have never had them except in preprepared dip or canned/frozen. I have a friend whose mother grew them in the 70’s. I am certain you know but what a beautiful giant thistle they are when allowed to bloom.
Thank you
I was curious about how to cook artichokes when I see artichokes in Market,
Your delicious recipe told me.
I'm going to try. ☺
Many thanks Giovanna. 😘😍
I'm sure that they will be delicious!
So glad I discovered your program. Just like mom’s. My Nonna’s name was Giovanna. ❤
Thank you! We love artichokes in my family! I've never made them with the stuffing though! But I'm going to now! Great recipe! Can't wait to make these next for my guests! Ciao!
Hi Annette, If you make them once, you'll make them again and again!
@@GiovannaBelliaLaMarca I'm sure that's a true statement! One of my specialties around here is my artichoke chili dip... My family loves it! My daughter served it as an appetizer at her wedding! Steamed and served with garlic butter with hot crusty bread is another favorite of ours! So good! Especially when you get to the heart of the matter! 😊
I'm 35 and yet to try an artichoke. This looks very interesting to make & fun to eat.hehe ♡
Thank you!
You are very welcome!
Thank you. I haven’t tried stuffing them.
Love the apron!
Perfetto. Thanks to Emme!
I'm delighted you like it. Yours is in the works...I'll send you some fabric choices for the lining, of course the front side is the reverse of the artichoke apron...chickens and roosters!
Gracia mille
I haven't seen a knife like that in 100 years. Wish I had one, still.
Mine were my father's and they are over 50 years old. They are still available as Shoemaker's or Electricians' knives. they are not elegant but they cut like no others!
An alchochofa festival is being held today just outside the city of Valencia in Spain. Unfortunately, I cannot go but I have some beautiful alcochofas to cook so am going to try this recipe.
How wonderful to have a festival near Valencia! Enjoy making them as much as I do!
I tried the recipe. The result - the best alcochofas I have ever dished up. Nearly all the alcochofa was edible, not just the heart. That is usually all that was edible before I followed your instructions. Amazing. Thank you. Alcochofas are plentiful and affordable in Valencia and are grown locally.
i find the stopping of the straight razor with the thumb was impressive. thank you for the recipe =)
My brother sometimes teases that if I didn't have a thumb I would not be able to cook! That's how I learned from my Grandmother who was a great home cook!
I really enjoyed your video! You have a very nice voice.
Thank you very much, Tonette!
When I had stuffed artichokes, I was also shown how to eat them. This is important! Please show how YOU eat them, and how you place the eaten leaves onto the plate. My friend would place the eaten leaves in a circle around the plate, one at a time, so at the very end, it looked like a lovely flower. Charrming! (Instead of a pile of trash!) LOL Please do a video on how to make ribollita soup.
What a beautiful Nonna!
I’m so happy I found you Giovanna!
Thank you very much, Melina!
My Grandmother's name was Carmela, but we called her Nonna Melina!
@@GiovannaBelliaLaMarca OMG! That is wonderful! My Nonna who migrated from Sicily was also Carmela!! So when I was born my parents named me Melina. Another twist to the story is I was born on Christmas Day and the Dr. told my Mother I must be called Christmas in Italian. So I became Melina Natalie!!
Una ricetta veramente originale. A Roma siamo abituati a mangiare i carciofi principalmente "alla romana" (affogati nell'olio), "alla giudia" (fritti 2 volte nell'olio d'oliva).
Insomma, la tua ricetta, oltre che originale, credo sia migliore perché esalta le proprietà salutari del carciofo.
BRAVA NUCCIA!!!
Grazie, Giovanni - i carciofi alla Giudia sono i miei prediletti, ma mi piacciono in tutti i modi!
Ciao Giovanna, we use saltine crackers crumbs instead of bread crumbs otherwise exactly the way you make them. However, we use it as a main dish during Lent, and in the spring and summer. We put more stuffing, as when it steams it creates the best stuffing and very filling. Thanks for sharing!
Sounds good!
Since you asked what we would like to see you make next: I would love to be shown how to make Ossobuco.
I happen to love osso buco, so I'll put it on the list!
❤️❤️❤️
Thank You!
Grazie
Prego!
That little knife reminds me of how my Baba would prep meals. Is there a specific name for it? looks like a straight edge razor but with a lovely handle.
❤
Gracias!
❤❤❤❤❤❤
🌹🌹🌹🌹🌹🌹
Amazing. How do you actually then eat the artichokes? Sorry for what is probably a basic question!
Good
Thanks!
Giovanna, I would love to know what type of small paring knife with the square edges are you using and what is the story behind it? Thank you.
I use the same recipe except l use fresh breadcrumbs and l add more water to the pot .
How long would you leave the artichokes in the lemon water before rinsing them?
How do you eat it? Do you pluck each leaf? Does the bread stay on?
Much better than Gordon Ramsey's recp
I don't know his version, but simple is almost always best!
I can't eat garlic or cheese. Is there anything to substitute those with?
Okay but how do you eat these,just in the hand chewing the leaves off?
Can you tell me what brand is your Dutch oven? It looks like a good one!
I love it and I use it very often; it's All-Clad, and it's definitely worth the money because it lasts forever and remains beautiful for years and years!
this is the way they are made in Malta.
Great! The best way to prepare them!
she is really wonderful
Thank You, Toni!
How do you eat it? I was waiting to see how at the end and you didn't take one bite😊.
Is there a chance that the book with the mushroom risotto can be reprinted? Is $250.00 the real price?
I'm doing this as i write,but if my memory serves me right,aren't you supposed to take out the choke before cooking? Anyone
HI Giovanna, do you have a cannoli recipe?
Turkish people of Aegean coast have a similar dish named Enginar dolma.
Yes, precisely: Stuffed Artichokes = Enginar Dolma.
By the way, you are so pretty and warm to listen too.
Dear James, your kind words warm my heart! Thank you!
You don't remove the choke when you make these?
I like to keep the artichoke intact, and let the diner easily remove it at the table.
Get that girl a gimbal! 😂
Producer here: It’s long overdue 🤣
Love the videos!@@GiovannaBelliaLaMarca
Yes they’re very delicious however I think you need way more stuffing and you need to toast them in the oven I need to be crispy and crunchy that stuff can you need a lot more
I tend to use less stuffing to make the leaves easy to separate at the table. It's just personal preference.
I’m from a lazy family. We just stuff the center. Hahahaha
@kitchenonthecliff, I noticed you left the choke part of the artichockes intact, which is not edible. Was that an oversight?
I also would like to see you eat what you make. Which is also educational to us the viewers.
We take the choke out with a teaspoon at the table after it's cooked. You would loose too much of the artichoke if you tried to do so before cooking it. I generally do taste what I make at the end together with my husband Howard; maybe he's better at it than I am! 🤣
I have everything but lemon. I'm dying to try so hopefully only the green brightness suffers.
Lemon contributes a brightness of flavor as well, but I'm sure that your artichokes were great anyway!