THE BEST ITALIAN STUFFED ARTICHOKES! SIMPLE INGREDIENTS! What’s for Lent Dinner? Barry and I taste

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.

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.

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.

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.