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Stuffed Artichokes with Pines Nuts and Currants

These Italian-inspired stuffed artichokes make a delicious accompaniment to our Pork Saltimbocca (see related recipe at left).

Ingredients:

  • 2 Tbs. olive oil
  • 1/3 cup diced yellow onion
  • 2 garlic cloves, minced
  • 2 tsp. finely chopped fresh flat-leaf parsley
  • 1 1/2 Tbs. currants
  • 1 1/2 Tbs. toasted pine nuts
  • 3 Tbs. toasted bread crumbs
  • 1/4 cup plus 1 Tbs. Parmigiano-Reggiano cheese
  • Kosher salt and freshly ground pepper, to taste
  • 4 artichokes, trimmed, choke removed, halved lengthwise
  • 1 cup chicken broth
  • Balsamic vinegar for drizzling

Directions:

Preheat an oven to 400°F.

In a large nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Transfer to a bowl and add the parsley, currants, pine nuts, bread crumbs and the 1/4 cup cheese. Stir until well combined and season with salt and pepper.

In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Arrange the artichokes halves, cut side down, in the pan and cook until browned underneath, 4 to 5 minutes. Transfer the artichoke halves, cut side up, to a baking sheet. Stuff each half with 1 Tbs. of the stuffing mixture, pressing to pack it in.

Arrange the artichoke halves, stuffing side up, in the fry pan and sprinkle the tops with the 1 Tbs. cheese. Add the broth to the pan, set over medium-high heat and bring to a simmer. Cover the pan, transfer to the oven and bake for 25 minutes. Uncover and continue to bake until the artichokes are tender and the bread crumb mixture is lightly browned, about 10 minutes more.

Drizzle the stuffed artichokes lightly with balsamic vinegar and serve immediately. Serves 4.

Williams-Sonoma Kitchen.