Stuffed Artichoke Recipe – Italian Grandma’ Gina (Adorable Broken English)

Stuffed Artichoke Recipe – Italian Grandma’ Gina (Adorable Broken English)

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The Artichoke

 

Stuffed artichoke is a food prepared in various regions. A common Italian stuffing uses a mixture of bread crumbsgarlicoreganoparsleygrated cheese, and prosciutto or sausage. The mixture is pushed into the spaces at the base of each leaf and into the center before the artichoke is boiled or steamed.

 

Stuffed Artichoke

 

Throughout North Africa, the Middle EastTurkey, and Armenia, a favorite filling for stuffed artichoke hearts includes ground lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenutsraisinsparsleydillmint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, green peas, and salt.

 

Stuffed Artichoke

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The globe artichoke is a variety of a species of thistle cultivated as a food.

The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.

 

Artichoke farming

The blossom of the thistle, improved by the Arabs, passed from Naples to Florence in 1466, carried by Filippo Strozzi. Towards 1480 it is noticed in Venice, as a curiosity. But very soon veers towards the northwest.

 

Stuffed Artichoke

Artichoke beds are mentioned in Avignon by the notaries from 1532 onward; from the principle towns they spread into the hinterlands … appearing as carchofas at Cavaillon in 1541, at Chateauneuf du Pape in 1553, at Orange in 1554. The local name remains carchofas, from the Italian carciofo … They are very small, the size of a hen’s egg … and are still considered a luxury, a vaguely aphrodisiac tidbit that one preserved in sugar syrup.

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