Rocco Serves Up Stuffed Artichokes
Celebrity chef Rocco DiSpirito shares his scrumptious stuffed artichoke recipe.
Dec. 5, 2008— -- Celebrity chef Rocco DiSpirito unveils some recipes that will add zest to your next home-cooked meal. Enjoy a starter of stuffed artichokes, or a tasty take on an old favorite -- spaghetti and meatballs. These recipes are perfect for an Italian feast, so go ahead, DO try this at home.
Click here to check out Mama's meatballs and spaghetti.Click here to view Rocco's Zuppa Di Pesce recipe.Click here for more meal ideas from the "GMA" recipe archive.
Stuffed Artichoke
½ cup freshly grated Parmigiano-Reggiano cheese
5 cloves garlic (2 cloves chopped, 3 cloves smashed)
3 tablespoons chopped flat-leaf parsley
1 teaspoon chopped fresh oregano
2 tablespoons plus ¼ cup Bertolli® extra-virgin olive oil
Juice and zest of 2 lemons
Salt and freshly ground pepper
4 fresh artichokes
1 sprig fresh thyme
1½ cups dry white wine
1 cup vegetable brothMethod1. For the filling: In a medium bowl, combine bread crumbs, cheese, chopped garlic, parsley, oregano, the 2 tablespoons olive oil and lemon zest. Season to taste with salt and pepper.2. Cut the stems off the artichokes and pull off the tough outer leaves. Cut about ½ inch off the top of each artichoke to create a flat top. Make sure the bottoms are flat so the artichokes can stand up. With your fingers spread the leaves apart as much as you can, stuffing the bread crumb mixture between them. Put plenty of the filling on top of the artichokes.
3. In a Dutch oven heat the remaining 1/4 cup olive oil over medium heat. Add the smashed garlic cloves to the oil and cook until fragrant, about 1 minute. Add thyme, wine, lemon juice and vegetable broth. Arrange artichokes in pot, cover and place over medium heat. Simmer until artichokes are tender throughout, about 30 minutes.