THE BEST ITALIAN STUFFED ARTICHOKES! SIMPLE INGREDIENTS! What’s for Lent Dinner? Barry and I taste
TLDRIn this culinary tutorial, the host shares a family recipe for authentic stuffed Italian artichokes. The video begins with a detailed shopping list, including fresh artichokes, chicken broth, white wine, and other natural ingredients. The host demonstrates how to prepare the artichokes, including cutting and trimming them. A delicious stuffing mixture made with garlic, breadcrumbs, and Parmesan cheese is created and stuffed into the artichokes. They are then cooked in a Dutch oven with a sauce of chicken stock, white wine, and olive oil. The final product is a mouthwatering dish, served with a garnish of parsley and more cheese. The host also shares tips on how to eat artichokes, including reaching the coveted artichoke heart.
Takeaways
- 🍽️ The video is a cooking tutorial for making authentic stuffed Italian artichokes.
- 🛍️ The recipe calls for natural ingredients, including fresh parsley, lemon, and extra virgin olive oil.
- 🧄 The use of garlic is highlighted, with both whole cloves and minced garlic being used in the recipe.
- 🧀 The stuffing includes good quality Parmigiana cheese and fresh Italian breadcrumbs.
- 🍋 Lemon juice and zest are used for flavor and to prevent the artichokes from oxidizing.
- 🔪 Artichokes are prepared by cutting the stem, trimming the leaves, and removing the inner part.
- 🍳 The artichokes are first simmered in a mixture of water, lemon juice, and chicken broth before being stuffed.
- 🍴 Freshly ground black pepper and salt are added to taste in the stuffing mixture.
- 🍲 The stuffed artichokes are baked in a glass Pyrex dish with a sauce of chicken stock, white wine, and olive oil.
- 🕰 The cooking process involves baking the artichokes covered for 20 minutes, then uncovering for another 20 minutes at 350 degrees.
- 🥗 The final dish is garnished with fresh parsley and grated Parmigiano-Reggiano cheese.
Q & A
What is the main dish being prepared in the video?
-The main dish being prepared is a family's authentic stuffed Italian artichokes.
Where does the chef shop for the artichokes used in the recipe?
-The chef shops for the artichokes at a local Italian market in their area.
What are some of the natural ingredients used in the stuffed artichokes?
-Some of the natural ingredients used include fresh parsley, lemon (both juice and zest), parmigiana cheese, garlic, and extra virgin olive oil.
What kitchen tool does the chef recommend for crushing garlic?
-The chef recommends using a garlic press as a kitchen must-have for crushing garlic.
How does the chef prepare the breadcrumbs for the stuffing?
-The chef prepares the breadcrumbs by grinding crusty Italian bread in a processor, although store-bought plain breadcrumbs can also be used.
What is the initial cooking method for the artichokes before stuffing?
-The artichokes are initially cooked by cutting the stem and top, trimming the leaves, and simmering them in a pot with water and lemon juice to prevent oxidation.
How long do the artichokes need to simmer before being stuffed?
-The artichokes need to simmer for about 12 to 14 minutes before being stuffed.
What are the additional ingredients used in the sauce for the bottom of the baking dish?
-The additional ingredients for the sauce include whole cloves of garlic, bay leaves, lemon zest, chicken stock, white wine, and olive oil.
At what temperature and for how long are the stuffed artichokes baked?
-The stuffed artichokes are baked at 350 degrees for 20 minutes covered, then the foil is removed and they are baked for another 20 minutes.
How does the chef suggest serving the artichokes?
-The chef suggests serving the artichokes with the cooking juice poured over them, garnished with fresh parsley and grated parmigiano-reggiano cheese.
What is the chef's tip for eating the artichokes?
-The chef's tip for eating the artichokes is to scrape the tender leaves with your teeth, and to have a dish ready for the discarded leaves.
How does the chef demonstrate getting to the artichoke heart?
-The chef shows that to get to the artichoke heart, one must remove the tough outer leaves and the hairy choke, revealing the tender and delicious heart.
Outlines
🍽️ Preparing Artichokes and Ingredients Introduction
The video begins with a warm welcome to the host's kitchen and an introduction to the recipe therapist series. The host is going to demonstrate how to make authentic stuffed Italian artichokes using all-natural ingredients. They emphasize the deliciousness of the artichokes and the inclusion of a bonus tutorial on how to eat them properly. The host shows the audience the artichokes and other ingredients such as chicken broth, white wine, fresh parsley, lemon (both juice and zest), parmigiana cheese, bay leaves, garlic in different forms, and Italian breadcrumbs. A garlic press is also recommended as a kitchen must-have, and the use of extra virgin olive oil is highlighted for its quality.
🔪 Artichoke Preparation and Cooking Process
The host details the process of preparing the artichokes for cooking. This involves cutting the stem, trimming the top, and snipping off the points of the leaves using kitchen shears. The artichokes are then cleaned out, especially the inedible parts, to make space for the stuffing. The artichokes are placed in a Dutch oven pot and lemon juice is squeezed over them to prevent oxidation. Water is added to the pot and brought to a boil before simmering the artichokes for 12 to 14 minutes with a cover on. The host then moves on to prepare the stuffing for the artichokes, which involves sautéing minced garlic in olive oil and then combining it with breadcrumbs, parsley, and Parmesan cheese. Additional broth is added to moisten the mixture, and salt and pepper are seasoned to taste.
🍲 Stuffing the Artichokes and Final Cooking Steps
After the artichokes have simmered and cooled, the host proceeds to stuff each artichoke with the prepared breadcrumb mixture. The stuffed artichokes are then arranged in a glass Pyrex dish with additional ingredients like whole garlic cloves, bay leaves, lemon zest, chicken stock, and white wine. Olive oil is drizzled on top before the dish is covered with foil and baked in a preheated oven at 350 degrees. After an initial cooking period of 20 minutes with the foil on, the foil is removed and the artichokes continue to cook for another 20 minutes to achieve a crispy texture. Once cooked, the host seasons the cooking juice with a bit of salt, drizzles more olive oil, garnishes with fresh parsley, and sprinkles grated Parmesan cheese on top.
🥄 Eating the Artichokes and Accessing the Heart
The host demonstrates how to eat the artichokes by first removing and discarding the inedible outer leaves and then consuming the tender inner leaves. They then show how to reach the artichoke heart, which is the most prized part of the artichoke. The host shares a personal anecdote about learning to eat artichokes as a child. The video concludes with a call to action for viewers to like, subscribe, and turn on notifications for more recipe videos. The host and their husband Barry are shown enjoying the artichokes, and the leftover cooking juice is poured over the artichokes to enhance their flavor.
Mindmap
Keywords
💡Artichokes
💡Stuffed Artichokes
💡Italian Cuisine
💡Natural Ingredients
💡Chicken Broth
💡White Wine
💡Parsley
💡Parmigiana Cheese
💡Garlic Press
💡Breadcrumbs
💡Extra Virgin Olive Oil
Highlights
Introduction to making authentic stuffed Italian artichokes with natural ingredients.
Demonstration of how to prepare artichokes for cooking, including cutting the stem and leaves.
Use of fresh parsley, lemon juice and zest, and grated Parmesan cheese in the recipe.
Inclusion of garlic in two forms: cloves and minced, with a recommendation for a garlic press.
Making breadcrumbs from scratch using crusty Italian bread for a more authentic taste.
Use of extra virgin olive oil as a key ingredient for both cooking and flavor.
Instructions on cutting and preparing artichokes, including removing the tough inner parts.
Technique of simmering artichokes in a Dutch oven with lemon juice to prevent browning.
Sauteing minced garlic in olive oil to infuse flavor into the stuffing mixture.
Combining fresh breadcrumbs, parsley, Parmesan cheese, and garlic to create the stuffing.
Adjusting the moisture level of the stuffing with additional chicken broth if needed.
Seasoning the stuffing with salt and pepper to taste before stuffing the artichokes.
Method for assembling stuffed artichokes in a glass Pyrex dish with garlic cloves and bay leaves.
Creating a sauce with chicken stock, white wine, lemon zest, and olive oil for the bottom of the dish.
Baking the stuffed artichokes in the oven at 350 degrees for 20 minutes covered, then uncovered for another 20 minutes.
Final touches of adding salt to the cooking juice, drizzling more olive oil, and garnishing with parsley and Parmesan cheese.
Demonstration of how to eat the artichokes, including removing and discarding the inedible parts.
Revealing the artichoke heart as the prized part of the dish, with a personal anecdote about family tradition.
Encouragement for viewers to try the recipe and engage with the content through likes and subscriptions.
Transcripts
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