Artichoke Stew With Pecorino Romano Recipes

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NONNA'S ARTICHOKES



Nonna's Artichokes image

This is my Italian mother-in-law's recipe for artichokes. Large artichokes are stuffed with a delicious bread crumb mixture and then simmered in a white wine sauce until tender. Use a nice crusty bread to soak up the remaining sauce!

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks

Time 1h25m

Yield 2

Number Of Ingredients 10

2 large whole artichokes
1 cup Italian-seasoned bread crumbs (such as Vigo®)
½ cup minced pecorino Romano cheese
¼ cup chopped fresh mint
2 tablespoons minced fresh garlic
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
2 cups white wine
1 cup water, or as needed

Steps:

  • Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
  • Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
  • Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
  • Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

Nutrition Facts : Calories 805 calories, Carbohydrate 66.1 g, Cholesterol 30.9 mg, Fat 31.6 g, Fiber 10.9 g, Protein 23.3 g, SaturatedFat 8 g, Sodium 2548.8 mg, Sugar 6.3 g

SCAFATA



Scafata image

Provided by Melissa Clark

Categories     dinner, easy, quick, one pot, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

1/2 cup extra virgin olive oil
1/2 dry white wine
4 baby artichokes, trimmed and cut into eighths
1 cup chopped onion
6 stalks asparagus, trimmed and cut in 3/4-inch lengths
2 scallions, sliced
2/3 cup peeled fava beans (see note)
1/3 cup fresh shelled peas
Salt and freshly ground black pepper
Thinly sliced pecorino Romano cheese

Steps:

  • Combine oil and wine in a pan at medium heat. Add artichokes and onions. Bring to boil. Cook, partly covered, 5 minutes. Add asparagus and scallions. Cook 3 minutes.
  • Lower heat, and stir in fava beans, peas and salt and pepper to taste. Let mixture simmer, partly covered, for about 10 minutes, or until artichokes are tender. Serve topped with pecorino Romano cheese.

Nutrition Facts : @context http, Calories 881, UnsaturatedFat 46 grams, Carbohydrate 59 grams, Fat 55 grams, Fiber 24 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 1751 milligrams, Sugar 15 grams

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