SBS Italian Radio Recipes: Italian Food Interviews and Podcasts with Marisa Raniolo Wilkins
SBS Italian Radio has invited me on many occasions to share some of my favourite Italian recipes, regional food traditions and culinary stories with broadcaster Massimiliano Gugole who it the Audio and Language Content Producer at Special Broadcasting Service (SBS) Australia,
This page brings together those interviews so they are easy to find in one place.
If you speak Italian, you can listen to these conversations on the SBS Audio App or if you click on the links provided below. Each episode generally runs for 10–14 minutes and explores not only recipes but also some of the history, traditions and regional food culture behind them.
One exception is Zuzzu: An Ancient Sicilian Pork Terrine That Uses Everything but the Oink, runs for approximately 30 minutes. This podcast forms part of The Ugly Ducklings of Italian Cuisine, a popular series on SBS with a number of interesting and noteworthy participants. Some of the presenters are not Italian speakers and the podcasts are in English.
These are the podcasts. Use the link to listen on SBS Italian Radio
Zuzzu: An Ancient Sicilian Pork Terrine That Uses Everything but the Oink
(already published in English).
This podcast was the most popular in the series.
13 February 2024
This episode forms part of the SBS Italian Radio series The Ugly Ducklings of Italian Cuisine, celebrating traditional regional dishes that are less well known outside Italy.
SBS, the Ugly Ducklings of Italian Cuisine, a series of podcasts
Jota/ Iota a hearty thick soup from Trieste made with smoked pork, borlotti beans and sauerkraut
Read the Recipes in English
Many of these recipes have also been published in English here on All Things Sicilian and More, often with additional historical background, photographs and cooking notes.
Simply use the blog’s search function and search for SBS Italian Radio or search by recipe name or ingredient, for example:
Puntarelle
Stuffed Artichokes
Sicilian Cassata
The Ugly Ducklings of Italian Cuisine (Zuzzu)
Jota
You’ll find several detailed recipes about the same ingredient, together with the stories, traditions and regional food culture that inspired each dish.
It is worth seeing the full range of photos of the process of making Zuzzu –Sicilian Pork Terrine:
When Massimiliano Gugole from SBS Italian Radio invited me to share a recipe on the morning show, I didn’t have to think twice—I chose stuffed artichokes. They’re my favourite way to prepare this elegant and flavoursome vegetable, and with the first spring artichokes just arriving at the Queen Victoria Market, the timing couldn’t have been better.
Over the years I’ve experimented with all sorts of fillings – minced meat (like mixture for polpette), ground almonds with ricotta, pan-fried breadcrumbs with egg, lemon zest and pine nuts, anchovies with black olives, but I always come back to my favourite mix: breadcrumbs, parsley, a touch of garlic, grated parmesan (if I am trying to emulate Northern Italy) or pecorino (as in Southern Italy), and good olive oil. The mixture is gently tucked into the centres before the artichokes are simmered in stock, white wine, and bay leaves.
I usually serve them as a main, with vegetables cooked in the same pot. Because the artichokes need to stand upright (their stems trimmed at the base), I often nestle potatoes around them – they hold everything in place and soak up some of that exquisite, unique flavour.
potatoes used to hold artichokes upright
Whole potatoes can be added simultaneously with the artichokes, and other spring vegetables such as peas and broad beans can be added approximately 15 minutes before the artichokes are cooked. Asparagus also makes a welcome addition and will need less cooking. Additionally, I enjoy poaching eggs in the stock, adding protein for a better balanced meal.
I also ensure that good bread is placed at the table to soak up any remaining rich cooking juices. A spoon doesn’t go astray with friends either, although this does not follow Italian etiquette.
In this post I will translate the Italian podcast but also include photos of the preparation of the seven artichokes I cooked for friends in my largest fish kettle a couple of weeks ago.
The Translated Podcast
“All Italians know how to cook artichokes,” says Marisa Raniolo Wilkins. But if you need some inspiration, here is a traditional, tasty, seasonal recipe, along with a few valuable tips for an excellent result.
“My favourite way to cook artichokes is the simple method my mother always used,” says Marisa Raniolo Wilkins, author of the blog All Things Sicilian And More.
“My maternal grandmother Maria (originally from Catania but who lived in Trieste for several years) also cooked them this way,” Marisa told SBS Italian, recalling how her grandmother used the same mixture of breadcrumbs, parsley, garlic, grated cheese, and a drizzle of olive oil to stuff her sardines, tomatoes, and artichokes.
“I like to serve artichokes as a main dish; they’re too fiddly to eat as a side,” she says. Listen to the recipe from the author of All Things Sicilian And More.
Ingredients (serves 6) • 6 artichokes • 100 g (1 cup) dry fresh breadcrumbs (made from good-quality bread, 1–2 days old, crust removed, finely chopped) • 2 tablespoons chopped parsley • 2 tablespoons grated cheese (Parmesan is fine, but in Sicily, pecorino is more common) • A drizzle of extra virgin olive oil • 4 cups stock (vegetable or chicken, stock cube is fine) • 1 cup white wine • About 1 cup extra virgin olive oil • A few bay leaves
Marisa Raniolo recommends placing the artichokes in acidulated water as you prepare them — add the juice of a lemon to a bowl of water.
Preparation Choose and clean the artichokes carefully. Cut off the stems so the base is flat — they need to stand upright in the pot, which should be the right size so the artichokes fit snugly and stay upright.
Peel the tough skin from the stems, cut about 1 cm from the tips of the artichokes, and remove the tougher outer leaves. Check for the choke in the centre, which is more common in mature artichokes.Choke is fieno/barba in Italian and hay and beard in English; one has to love the Italian language!
Drain the artichokes from the acidulated water. With your fingers, gently open the leaves, especially in the centre. Sprinkle a little salt, pepper, and a drizzle of olive oil between the leaves.
Mix the stuffing ingredients together and fill each artichoke.
“In Australia, artichokes are still considered exotic and perhaps difficult to prepare. But once you know how to clean them, they’re simple to cook,” says Marisa.
Place the artichokes upright in a pot. Put the stems between the artichokes and drizzle with more extra virgin olive oil.
I often like to press pine nuts into the stuffing.
Add the stock or water to about 2 cm below the top of the artichokes. Pour in the wine, add the bay leaves, and the rest of the oil.
Cover with a lid and cook slowly for about an hour.
You can also add peas, broad beans, and/or potatoes.
“I often add potatoes to help keep the artichokes standing, and they’re very good,” Marisa explains. “Potatoes can be added straight away, while peas and broad beans should go in about 15 minutes before the artichokes are done.”
Below, market in Sicily. Artichokes are always sold with long stems because stems are delicious.
This is the process for preparing the artichokes explained with photos.
The Cleaning:
the stalks need to be strippednotice how I remove the tough leaves leaving the edible part on the artichokethe stems have been trimmed and the artichokes are kept in the acidulated waterthe tops have been trimmed and the leaves need to be eased apart to make room for the stuffing in the centre
The Stuffing
The peeling/stripping of the stalks
Stuffing the artichokes
the artichokes are placed in the stock and wineready for cookingartichokes sitting in a fish kettle
My partner who does the shopping came home with these artichokes from the Queen Victoria Market.
They were pretty big specimens and nearing the end of aritchoke growing season (when they turn woody and their fibrous chokes develop), but not having eaten artichokes for quite a while, I was excited about them.
They did prove to be quite fibrous – vecchi – Italians would say, but I did clean them as best I could, removing most of the outer leaves and really digging in to remove their chokes. I also cut more of the tops off than I usually do with younger artichokes. Although the stems were long, once I stripped off the outer fibre, I was only able to use very little of them.
Really, I should have taken off all the leaves and used only the base – fondi – Italians call them.
Artichokes can be cooked in many ways and you will find several recipes on my blog, but I particularly like them stuffed. The stuffing was easy – day old breadcrumbs, garlic, grated pecorino, parsley and a good amount of extra virgin olive oil.
Last of all, I added some toasted pinenuts and some grated lemon peel to the stuffing.
And then I stuffed the artichokes.
These are ready to cook. They are nearly submeged in stock, white wine, extra virgin olive oil and a little salt. I always add fresh bayleaves, but this time I also added thyme.
Cover and braise slowly.
And they did cook for much longer than I usually cook artichokes. After about 60 mins of cooking on a slow flame, I added chunks of potatoes and when the potatoes were nearly cooked (about 20 mins) , I added broadbeans and peas (Spring vegetables) and all cooked a further 10 – 15 minutes.
Like most Italians, I rarely do the cooking at the last minute. With braised dishes the flavours need to develop, and resting is a good thing. I cooked these in the afternoon, ready for the evening. This also gave me time to concentrate on accompanying food.
Where would we be without seasonal broadbeans!! My partner even double peeled them, something that I refuse to do.
In spite of all my fears, we chewed on the ends of the leaves and the bases (the fondi) just melted in our mouths…. They tasted pretty heavenly.
‘Artichokes’ is the topic of Richard Cornish’s regular column. (September 21, Brain Food in The Age). His commentary has certainly provided me with an excess amount of food for thought – artichokes are one of my very favourite vegetables and I have written many recipes for artichokes on my blog.
Artichokes in Acireale Sicily
I have included some recipes in this post and more can be found on my blog.
In Italian artichokes are called carciofi, in Sicilian they are cacocciuli.
As Richard says, artichokes are thought to have originated from Sicily, and therefore Sicilians have had plenty of time to appreciate their versatility and have come up with some excellent recipes for artichokes cooked in many interesting ways.
This is not to say that the other regions of Italy don’t have their own local recipes for artichokes, but Sicilians seem to have the lot.
Versitility:
Artichokes in Italy are eaten as appetizers, contorni (sides), first and second courses, and stand-alone dishes.
Artichokes can be stuffed with a wide variety of fillings, fried whole or sliced, and crumbed before being fried, sautéed, boiled, baked, braised and stewed, roasted in ashes, used in frittate (plural of frittata), pasta and risotti (plural of risotto).
When they are young, they are sliced thinly and eaten raw in salads. They are canned commercially and, at the end of plant’s life, the last of the artichokes that will never mature, but will stay small and underdeveloped, are conserved, mostly in olive oil. When they are old, they are stripped of all the leaves and the bases are eaten.
You may be familiar with Cynar, one of the many Italian bitter, alcoholic drinks (of the Amaro variety) and made predominantly with artichokes. Below is some information.
It is spring in Australia now and the very best time to celebrate artichokes when they can be combined with other spring produce such as broad beans, peas, asparagus and potatoes.
A couple of recipes in my blog make a special feature of spring flavours:
In his Brain Food column about artichokes Richard says that artichokes contain a compound called cynarin which inhibits your tongue’s ability to detect sweetness. You don’t notice it until you have a bite or a drink of something else: the cynarin gets washed off the tongue, and suddenly, your brain tells you that what you have in your mouth is sweet, even when it is not!
Hence Cynar, one of the many Italian bitter alcoholic drinks (of the amaro variety) and made predominantly with artichokes. Cynar is classed as a digestive and it is said to have stomach-soothing qualities and cleansing and restorative properties for the liver. It can be drunk as an apéritif or after dinner drink.
Richard mentions how Richard Purdue, executive chef at Margaret in Sydney’s Double Bay, beams when the word artichoke is mentioned. ‘‘One of my favourite dishes is one I picked up in Sicily, where the artichokes are cooked in a kind of caponata – tomatoes, celery, pine nuts, currants, red wine and sugar.’’ So to finish off here is a recipe adapted from my book, Sicilian Seafood Cooking for a caponata made with artichokes.
In recipe in my book, Sicilian Seafood Cooking, I suggest using 9 -10 artichokes and it is intended for 6 -8 people.
Caponata di Carciofi (Artichoke Caponata) can only be made with young artichokes. It is also worth noting that you will need to remove the outer leaves and only use the tender centre, therefore reducing the amount of artichokes significantly.
CAPUNATA DI CARCIOFFULI – Caponata Di Carciofi (Artichoke caponata)
Sauté each of the vegetable ingredients separately as is the traditional method of making caponata (as in a well-made, French dish Ratatouille). Frying the vegetables together does save time, but the colours and the flavours will not be as distinct. However, I have provided this method as a variation (see bottom of this recipe).
Remove the outer, tougher leaves of the artichokes by bending them back and snapping them off the base until you come to the softer, paler leaves.
Prepare artichokes for sautéing. The artichokes need to be sliced thinly and vertically into bite size pieces. Keep them in acidulated water as you work. The cleaned stalk is one of my favourite parts of the artichoke and will add flavour to the caponata. Trim the stalk with a small sharp knife to pull away the tough, stringy outer skin (just like the strings of celery) and leave the stem attached to the artichoke. This will expose the light-coloured, centre portion, which is very flavourful and tender and much appreciated by Italians.
Drain the artichokes from the acidulated water and squeeze dry (I use a clean tea towel).
Select a large, shallow, saucepan to sauté the artichokes. They should not be crowded and if you do not have a large enough pan, sauté them in batches – you want to create as little liquid as possible.
Place some of the extra virgin olive oil in the pan and sauté the artichokes on low heat until they are tender. This may take up to 10 minutes or more depending on the freshness and age of the artichokes (add a little water or white wine if the ingredients are drying out).
Remove the artichokes and set aside.
Add a little more, extra virgin olive oil to the pan (and/or you may be able to drain some from the sautéed artichokes) and sauté the other vegetables in the same pan, separately. Proceed as follows:
Sauté the onion until it begins to colour, remove from the pan and add to the artichokes.
Add a little more extra virgin olive oil and sauté the celery.
Add the olives, capers, salt and tomatoes to the celery. Simmer gently for about 5-7 minutes. Add a little water if needed (this mixture should have the consistency of a thick sauce.)
Remove the mixture from the pan and add it to the sautéed artichokes and onions.
To make the agro dolce (sweet sour) sauce:
Add the sugar to the pan and caramelise the sugar by stirring it until it melts and begins to turn a honey colour.
Add the vinegar and swirl it around to collect the flavours of the sautéed vegetables and evaporate it (2-3 minutes).
Place all of the sautéed vegetables and artichokes into the pan with the agro dolce sauce and gently toss the ingredients, as you would do a salad.
Simmer on very gentle heat to amalgamate the flavours for about 3-5 minutes.
Placecaponata into a sealed container or jar and store in the fridge. Leave it to stand at least a day but preferably longer.
Now, for the easier cheat’s version:
To make caponata, where the ingredients are not fried separately, proceed as follows:
Prepare and sauté the artichokes as in the proceeding recipe.
Add a little more extra virgin olive oil and heat it. Add the onion and the celery and sauté until they begin to colour.
Add the olives, capers, sugar, salt, vinegar and tomatoes. Cover and simmer gently until tender (5-10 minutes or more depending on the freshness and age of the artichokes).
It is August and winter in Melbourne, and I am on the lookout for artichokes.
Fresh produce has always been essential to my cooking, and I am fortunate to live very close to Melbourne’s Queen Victoria Market, where seasonal ingredients are always within reach. Before the lockdown restrictions, I also shopped at various Farmers’ Markets, but for now, QVM is my main source of beautiful winter produce.
Last weekend I found these exceptionally green artichokes—local, in season, and noticeably different from the varieties available earlier in the year. Their freshness was unmistakable.
Fresh winter artichokes from the Queen Victoria Market, bright green and in season.
A few days later I purchased a handful of baby artichokes. These appear when the artichoke plant is nearing the end of its season. The plant no longer has the energy to produce full-sized globes, so it sends out smaller offshoots. They are often used for pickling. Unlike the bright-green mature artichokes, these babies are tinged with purple.
And what is the bunch of greens sitting beside them? Cime di rapa—a welcome surprise this late in the season, and still in excellent condition.
Baby artichokes and late-season cime di rapa
Stuffed Winter Artichokes
With the large artichokes, I made a classic stuffed version. I filled the centres with fresh breadcrumbs, grated Parmesan, garlic, parsley and extra virgin olive oil, then braised them in a mixture of white wine, stock and more olive oil.
Potatoes help keep the artichokes upright as they cook, and they absorb the braising liquid beautifully. The liquid should reach below the top of each artichoke. The potatoes are delicious as they soak up the flavours of the artichoke braising liquid.
Artichokes stuffed with breadcrumbs, Parmesan, herbs and garlic, ready to braise.
Artichokes should fit snugly in the pan. Sometimes the stems help keep them secure; other times I use potatoes to prop them up.
And what did I do with the baby artichokes?
Baby Artichokes in Risotto
The baby artichokes were braised in stock, white wine and extra virgin olive oil. Once cooked, I used their fragrant braising liquid as the base for a delicate risotto.
For the risotto:
Sauté garlic and onion in extra virgin olive oil.
Add the rice and stir until well coated.
Warm the artichoke braising liquid and add it gradually, as you would for a traditional risotto.
Stir through parsley halfway through cooking. Add the cooked baby artichokes and a small knob of butter during the final absorption of the stock.
The risotto should be served all’onda—soft, creamy and rippling like waves.
Finish with grated Parmesan, if you wish, though I often prefer tasting the natural sweetness of the artichokes without cheese.
Risotto made with baby artichokes and their aromatic braising liquid.
Carciofi and Carciofini
In Italian, carciofi are artichokes and carciofini are baby artichokes.
My blog contains many artichoke recipes; here are a few you might enjoy:
When cooking Carciofi alla romana , the globe artichokes are cooked upside down. Carciofi are arti
Whereas globe artichokes, if stuffed, are cooked upright.
STUFFED ARTICHOKES
I enjoy globe artichokes and typically prepare them by stuffing, braising and serving them hot or cold. If peas or broad beans are in season, they are also added to the braise. A mixture of fresh breadcrumbs, parsley, garlic and grated Parmesan or Pecorino cheese is my most frequent stuffing, but I have also used minced meat, black olives and anchovies, or ricotta and almond meal for a delicate variation. Each globe artichoke holds approximately half a cup of stuffing, with larger artichokes containing more.
Once stuffed, the globe artichokes are placed upright and packed tightly into a pan and braised in white wine and/or stock. Extra virgin olive oil is an essential ingredient and it is used liberally.
CARCIOFI ALLA ROMANA
Small artichokes are ideal to cook alla romana – as the Romans do.
The artichokes (carciofi) currently in season in Melbourne are the small, purple, spiny varieties.
The globe artichokes that were in season previously have nearly finished, but some of the smaller, undeveloped ones remain.
These baby artichokes are typically preserved in oil.
RECIPE FOR CARCIOFI ALLA ROMANA
For carciofi alla romana, use the smallest artichokes you can find, but the small, purple, spiny ones would be my preference. In this recipe, the artichokes are also stuffed, but lightly …about a teaspoon of stuffing for each.
Carciofi alla romana are braised, but they are placed upside down and I use greater amounts of oil in the braising liquid – a mixture of water and a little white wine, but the aim is to have very little, concentrated and flavourful liquid at the end of cooking, and this will be mostly oil.
The stuffing:
For the stuffing for the number of artichokes I had (9) I used 1 large clove of garlic, ½ cup fresh parsley finely chopped, ½ cup fresh mint finely chopped, salt and pepper and all mixed with a little extra, virgin olive oil.
Clean and prepare the artichokes as you would globe artichokes. Use acidulated water (1 lemon). Peel off the tough outer leaves until you reach the softer paler leaves. The stems of my artichokes were not worth peeling, but if they are, peel the outer layer of the stem and, as is usual with this recipe, keep the stems attached to the base. Cut approximately one-third of the top of the artichoke to remove the spiny leaves. Using your fingers, gently separate the leaves in the centre of each artichoke to create a space for the stuffing.
Mix the garlic, parsley, seasoning and mint with 1 tablespoon of oil. Stuff the artichokes with this mixture.
The stuffing of the artichokes process.
Place about 1 cm of olive oil in the bottom of a narrow pot and arrange the artichokes close together and side by side…. but upside down. Add a little white wine and enough water to reach about 1/3 from the top of the height of the artichoke. Add salt and pepper, cover and simmer over low heat until the artichokes are soft and can be easily pierced with a fork.
The artichokes are cooked upside down.
Check them occasionally and if they are too dry add a little water if necessary in small amounts.
The cooked Carciofi Alla Romana.
When the artichokes are cooked, remove the lid, turn up the heat and evaporate the liquid until you have mainly oil. Remove the artichokes from the pot, drizzle the liquid over them and serve them at room temperature.
There are a number of recipes on my blog about artichokes and accompanying photos. Artichokes are not difficult to prepare and cook, and they are delicious.
It is spring in Melbourne, and artichokes (carciofi) and asparagus (asparagi) are at their seasonal best. This is the time of year when market stalls are filled with fresh, tender produce, making it the perfect opportunity to enjoy these two classic Mediterranean vegetables. Their delicate flavours capture the freshness of spring and feature prominently in many Italian, including Sicilian, kitchens.
Spring combination
While artichokes in large bunches with long stems are not as common in Australia, short stemmed artichokes have become more prevalent in larger Australian cities. I have even observed some in supermarkets, although they are not always fresh and crisp.
Artichokes in Siracusa Sicily
Last year I was able to buy artichokes from a grower in Werribee – not far from Melbourne. Produce bought from growers is always more fragrant and it lasts for a longer time in the fridge.
Artichokes in Werribee Victoria, so fresh and in various sizes
Asparagus is one of the highlights of spring in Melbourne. The slender green spears, traditionally sold in bunches, remain the most common, but the thicker varieties—sold by weight—have become increasingly popular. Available in both green and white, these robust spears are ideal for char-grilling, a cooking method that enhances their natural sweetness and has become a favourite in contemporary restaurants and home kitchens alike.
Bunches of wild artichokes purchased in Italy
In Australia—or at least in Melbourne—we have yet to embrace the wild asparagus tradition that is so deeply rooted in Italy (see photos above and below). Wild asparagus (asparagi di bosco), with its slender stems and distinctive, slightly bitter flavour, is highly prized throughout the country. Each spring, Italians head into the countryside to forage for it, and the seasonal harvest is eagerly anticipated. It is most often cooked simply in omelettes, risottos, pasta dishes or lightly dressed with olive oil and a squeeze of lemon juice, allowing its unique flavour to shine.
Wild asparagus sold loose
I frequently cook asparagus and artichokes together. For a gluten-free friend, I stuffed the artichokes with a paste of almond meal, parsley, garlic and one egg. I braised them in stock and white wine.
Artichokes ready for stuffing with almond meal instead of breadcrumbs for a gluten free friend
I used whole potatoes to support the artichokes in an upright position. I then added asparagus a few minutes before I was ready to present the artichokes.
Artichokes cooked upright with potatoes and these absorb the flavour of the artichoke and stock
Although artichokes can be cooked in various ways I mostly liked them stuffed. as well as using potatoes and asparagus, I also like to add broad beans or peas at times. at times I have also added cooked cannellini.
Artichokes stripped of their outer leaves and cooked with beans
Stripped of their tough outer leaves artichokes are perfect for eating with just a fork and a knife.
I have written many recipes for artichokes and asparagus on my blog… Use the search button and type in ‘artichokes’ if you wish to find how to clean artichokes and recipes. here are just a few:
Artichoke varieties come in an array of amazing colours, with leaves that can be green, violet, or even bronze.
As we approach mid-October in Melbourne, the ‘Green Globe’ variety is nearing the end of its season. Yet, the heads remain tight, heavy, and compact—clear signs of freshness. Luckily for me, the green artichoke I picked didn’t have a hairy choke. However, as the season progresses, the chances of encountering a hairy choke increase.
In their prime, young artichokes either lack chokes entirely or have a small, easily removable one. As they mature and approach the end of their season, the inedible, hairy choke becomes more prominent, forming part of the seed body. This transformation occurs when artichokes are left to ripen fully on the plant.
Meanwhile, the violet-tinged variety have been in my favorite vegetable stall at the Queen Victoria Market for weeks now. These will remain in season a bit longer, as long as the weather stays cool. Be cautious when handling them, though—their spiny leaf tips can be quite prickly!
For green artichokes, autumn is truly their time to be at their best. Regardless of the variety, I always look for artichokes that are compact and tightly closed, steering clear of any that appear open, dry, or curled at the edges.
Artichokes are a seasonal delight, and choosing the right ones ensures they’re as delicious as they are beautiful.
When I purchase any variety of artichokes I always select artichokes that are compact and avoid opened out artichokes with curled or dry looking leaves.
Once stripped of its outer fibrous cover, the top of the stem, is very tender and tasty.
Stuffed artichokes should always be upright in the saucepan and have the cooking liquid three quarter -way up. Sometimes I cook potatoes with artichokes to prop them upright.
For complete article, see link at the bottom of this post.
This is a very interesting article about gluten being the possible cause of intestinal problems (celiac disease) and the relationship of intestinal problems and FODMAP (The acronym stands for “fermentable oligo-saccharides, disaccharides, mono-saccharides and polyols).
‘If I eat artichokes, I get cramp and wind’.
But, what type of artichokes?
There are two types of artichokes, the leafy Globe artichokes and the tuber Jerusalem artichokes. Globe artichokes have NO relation of the tuber-like, Jerusalem artichoke.
In my experience problem “artichokes” are more than often he tuber variety, the Jerusalem artichoke.
In many other cultures when one mentions “artichoke”, Globe artichoke is the one that they think of. The Globe artichoke is considered to be the ‘true’ artichoke – one of a large member of the thistle family. Globe artichokes are beneficial – liver, kidneys.
The tuber artichoke contains a surprising lack of starch, but is rich in the carbohydrate (76% inulin), which is a polymer of the monosaccharide fructose. Also if they are stored for a length of time they convert their inulin into its component fructose and this is the possible offending factor. T
The Jerusalem artichoke grow as tubers of tall, herbaceous perennial plant that grows up to 3 m high with a yellow flower like a sunflower and this is why the tubers are also referred to as a sun-choke. In Italy the tubers are called Girasole- sunfllower because of the plant’s resemblance to sunflowers.
As a person who appreciates and offers stuffed Globe artichokes to many friends during the artichoke season, I want them to know that they are not likely going to suffer.
Two lots of friends last week, two lots of artichokes and two more recipes. Although I braised the artichokes in stock and white wine, tomato pulp (canned or passata) are an option and would compliment the flavours of the following stuffings.
The cooking time will depend on the type and maturity of the artichokes. Sometimes I have found that they take 40 minutes and at other times almost double the time. To test if the artichokes are cooked, pull on one of the outside leaves – it should detach easily.
There may or may not have a fuzzy choke, depending on the maturity of the plant. If there is, remove it with a teaspoon, carefully turning it without snapping the sides of the vegetable.
STUFFED WITH MINCE MEAT
2 medium – large artichokes
stock/ white wine/water/tomato pulp
bay leaves
Stuffing:
1 egg
1 cup breadcrumbs
1 cup of good quality lean ground beef
1tbs parsley, cut finely
1 garlic clove, chopped
drizzle of extra virgin olive oil for the stuffing and ½ cup to cook the artichokes
½ cup pine nuts
ground nutmeg; I also added a bit of cinnamon
salt and pepper to taste
Prepare the stuffing: Place all of the ingredients together in a bowl and combine them with your fingers. The mixture is the same as when making meatballs.
Trim the stalk with a small sharp knife to pull away the tough, stringy outer skin (just like the strings of celery). Keep the artichokes and the stem in acidulated water (water and lemon or water and a little white vinegar) until ready to stuff.
Drain the artichokes, remove the outer leaves of the artichokes and cut off the top. Use your fingers to spread out the leaves; the stuffing will go mainly in the centre of the artichoke. Sprinkle a little salt between the leaves.
Stuff the centre of the artichokes – I use my fingers; press the stuffing firmly into the centre.
Pour the rest of the olive oil in a pan and heat it.
Place the artichokes upside down into the hot oil – this will brown the meat stuffing.
Turn the artichokes the right way up i.e. standing upright so that they can cook in an upright position (choose your pan carefully).
Add braising liquid. The level of the braising liquid should be about 1 cm below the top of the artichokes. Add a little salt to the braising liquid.
Cover and cook artichokes over low-medium heat for about 50- 80 mins. The cooking time will depend on the type and maturity of the artichokes.
VARIATION
Peas can be added during the braising – add these about 20 minutes before the cooking is finished.
STUFFED WITH BLACK OLIVES AND ANCHOVIES AND A CUBE OF CHEESE
Cheese: I used pecorino fresco but a sharper cheese like provolone or mature pecorino or parmigiano would also be suitable.
2 medium – large artichokes
stock/ white wine/water/tomato pulp
2 cubes of cheese
(In the photo above, the artichokes are ready to be cooked.)
Stuffing
1 cup breadcrumbs
1 tbs of one herb: parsley or fresh oregano or mint, cut finely
1-2 garlic cloves, chopped
drizzle of extra virgin olive oil for the stuffing and ½ cup to cook the artichokes
½ cup stoned black olives
¼ cup chopped anchovies
Prepare the stuffing: Place the breadcrumbs, garlic, herbs and the drizzle of oil in a bowl. Combine them with your fingers. Add the olives and anchovies and mix them through lightly. (I do not use extra salt – I find that the salt in the olives, anchovies and cheese is sufficient.)
Trim the stalk with a small sharp knife to pull away the tough, stringy outer skin (just like the strings of celery). Keep the artichokes and the stem in acidulated water (water and lemon or water and a little white vinegar) until ready to stuff.
There may or may not have a fuzzy choke, depending on the maturity of the plant. If there is, remove it with a teaspoon, carefully turning it without snapping the sides of the choke.
Drain the artichokes, remove the outer leaves of the artichokes and cut off the top. Use your fingers to spread out the leaves; the stuffing will go mainly in the centre of the artichoke. Sprinkle a little salt between the leaves.
Stuff the centre of the artichokes – I use my fingers; press the stuffing firmly into the centre.
Press one cube of cheese into the centre the stuffing so that it is covered.
Place the rest of the oil in the pan and arrange the artichokes standing upright so that they can cook in an upright position (choose your pan carefully).
Add braising liquid. The level of the braising liquid should be about 1 cm below the top of the artichokes. Add a little salt to the braising liquid.
Cover and cook artichokes over low-medium heat for about 50- 70 mins. The cooking time will depend on the type and maturity of the artichokes.
Present with cooking liquid around them.
