Stuffed artichokes are one of the most common ways of eating artichokes in Italy.  Provided are two different stuffing recipes for artichokes and two different methods for preparing them.

Native to the Mediterranean, the artichoke is harvested year-round, but more than half of the crop is
harvested between March and May.  The Fall crop usually peaks in October.  The ‘vegetable’ that we
eat is actually the plant’s flower bud.  Most people cook the whole artichoke and slip each petal, one
by one, through their teeth until they reach the tender heart which is entirely edible.    If you’re
intimidated by this unusual-looking vegetable, you’re not alone.  But once you learn the simple
procedure, preparing artichokes is easy.

Trimming an Artichoke

Add the juice from half a lemon to a large bowl of water.  Cut off the artichoke’s stem or peel the stem if it is
a tender baby artichoke.  Peel off the outer leaves starting from the bottom up.  Approximately, 2-3 layers, stop when tender leaves are reached. (Touch and compare to outer leaves to notice difference.)

Use a serrated knife to cut off the entire top one inch of the artichoke.  Gently separate the top
leaves and look into the bottom of the artichoke to find the fibrous choke in the center.  Use a spoon with a
serrated edge or a melon baller to scoop out the choke.  Rub the artichoke all over with lemon juice and
drop it into the lemon water.  Drain before using.

Steaming Artichokes:  Place whole, trimmed artichokes into a steamer basket or on artichoke steamer
racks and place into a deep saucepan with about 1 inch of water in the bottom of the pan.  Bring water to a
simmer, cover, and cook for 20 minutes depending on the size of the artichoke.  Artichokes are done
when the leaves pull of easily.

Boiling Artichokes:  Boiling is the common way of cooking artichokes.  Place whole for halved trimmed
artichokes in water so that the artichokes are almost covered.  Add flavorings such as lemon, garlic cloves,
and herbs to the water.  Simmer 20 minutes depending on the size of the artichoke.  Artichokes are
done when the leaves pull off easily.

Microwaving Artichokes:  Place trimmed artichokes stem up in a deep microwave-safe bowl.  Add 1-2
inches of water and cover bowl with plastic wrap.  Cook on high 7-10 minutes for medium artichokes and
12-15 minutes for jumbo artichokes.  Keep covered and let the artichokes rest for 5 minutes before serving.

Roasting Artichokes:  Cut trimmed medium size artichokes in half lengthwise.  Place cut sides down on
an oiled roasting pan.  Sprinkle with a few tablespoons of water and cover tightly with foil.  Roast in a 375
degree F. oven for 30 minutes or until tender.  Season with salt.

Artichokes Stuffed with Bread Crumbs, Olives,
Parmesan, Capers, and Herbs

6 medium artichokes
2 cups seasoned bread crumbs (recipe below)
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons grated Parmesan cheese
4 ounces hard salami
4 ounces provolone or other hard cheese
Olive oil

Artichokes Stuffed with Bread Crumbs,
Salami and Provolone

Trim the artichokes as described above, removing only the tough bottom leaves and snipping the ends off the
others.  Leave the artichokes in the lemon water while you prepare the stuffing.

To make the stuffing:  You can use packaged seasoned bread crumbs or use the recipe below.
Place the bread crumbs, onion, garlic, and Parmesan in a bowl.
Put the salami and provolone in a food processor and process until finely chopped.
Add the salami and provolone to the bread crumb mixture.
Add a little olive oil just to moisten the mixture and help to hold it together.

Put some of the filling into the center of each artichoke and stuff some of the filling between some of the leaves.
Place a steamer basket or artichoke steamer racks into a deep saucepan with one inch of water.
Bring the water to a simmer.  Place the stuffed artichokes in the steamer basket.
Drizzle a little olive oil over each artichoke.
Cover the saucepan and steam the artichokes over the simmering water for about 45 minutes.
Test for doneness by pulling a leaf from an artichoke.
Remove the artichokes from the pan and allow to cool for 5-10 minutes before serving.

Serves 6

Seasoned Bread Crumbs
Seasoned bread crumbs are used in the above recipe for artichoke stuffing but
they can also be used as a costing for fried poultry, meat, fish, or vegetables.  You
can store the bread crumbs in storage bags in your freezer for up to a year.

4-5 cups coarse bread crumbs
3/4 cup Parmesan or Romano cheese
1-1/2 tablespoons dried oregano
1/2 tablespoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder

Combine all ingredients until blended.

Risotto is Italian comfort food which can be served simply by itself, or add in a choice of vegetables, seafood, or meat.

Ingredients
2 Tablespoons Olive Oil
1 teaspoon butter
1 Small onion or shallots
Arborio Rice 1 cup
1/2 cup wine
2 cups broth (water and 2 buollion cube)
Vegetables your choice (zucchini, peas, mushrooms, carrots)
IF USING Zucchini, slice 1-2 zucchini at 1/4″ or thinner, place into a colander and lightly salt. After 10 minutes, pat zucchini with a paper towel to absorb the moisture from the zucchini, set aside.

Directions

Heat 2 T of olive oil or butter in a well-seasoned, cast iron skillet (or the heaviest, non-stick skillet you have.) Add 1 pat of butter and chopped shallots or onions to the oil and sauté for 2-3 minutes over medium heat.
Add your Arborio rice. For this example, we’ll use 1 cup. This is enough to feed four to six as either a first course (the Italian tradition), or as a main course. Stir the rice well with the onions, butter and oil, because the purpose is to thoroughly “coat” the rice. This helps regulate absorption of the liquid. Add 1/2 cup of dry flavorful white wine.  When the wine is about 3/4’s absorbed, reduce the heat to the lowest setting if you are cooking in an iron skillet, (low medium if in anything else), and ladle in enough stock to cover the smoothed out risotto. When the added liquid level drops about 1/3, re-cover the risotto with more stock. Continue this process for about 20 minutes. At about 10 minutes of stirring rice add your vegetables, (Peas are added only at the last two minutes of cooking.) When the stock absorption rate slows down considerably. The end of the cooking is critical for the final texture of the dish, so when the rice is mostly tender, but with just a hint of texture to it, and the liquid you have added to this point is mostly absorbed, add the Parmesean and 2 T of butter. At this point, stir the risotto to blend in the cheese and remove your finished risotto from the heat.

A favorite  italian cookie known internationally and simply called “Biscotti” is easy to make and enjoyable to eat. Bis meaning twice and cotti means baked. A twice baked cookie, that is double the fun, whether with friends or by yourself while reading a book! Buon Appetito!

Pre-heat oven to 350 F (180 C)

Place Almonds on a cookie sheet and place into heated oven allow to roast for 10 minutes on 350 F (180 C). Allow to cool 20 minutes. (Optional, may chop almonds in food processor.)

Ingredients
1 1/2 cup Almonds (approximately 250-300 grams)

2 cups Flour
1 tsp Baking Powder (Pane degli Angeli Lievito Dolce)
3/4 cup sugar
1/8 tsp salt
3 eggs
1 tbsp Lemon or Orange Zest
Optional ingredients for Biscotti in the amount of 250-300 grams total weight: Dried fruits, Nuts, Raisins, Chocolate chips.
Parchment paper for cookie sheet (or non-stick cookie sheet by itself is fine)

In a large mixing bowl use a fork to combine flour, baking powder, sugar, salt and lemon/orange zest (optional). In a separate bowl whisk eggs. Slowly, add a portion of whisked eggs to dry ingredients and using a fork to combine. Add almonds (or desired recommended optional ingredients) along with rest of eggs using your hands to combine and to form Biscotti dough into a log about 14 inches long and 3-4 inches wide. Gently place it onto (parchment paper lined or non stick) cookie sheet.

Place into oven and bake at 350 F (180 C) for 30 minutes. Cookie log is done when it is firm to touch. Remove from oven and allow to cool for 10 minutes. Once cooled, with a serrated knife, work from end of cookie and start to slice diagonally. Each diagonal cut should give you a cookie about 1/2 inch in width. Place slice cookies onto a cookie sheet and place back into oven allowing to bake for 10 minutes on 350 F (180 C). Remove from oven when cookies are slightly golden. Biscotti cookies are hard and perfect for dipping in coffee, tea or Vin Santo liqueur.

This creamy sauce is easy to do and delicious served over Tortellini (prosciutto filled). The sauce can also be paired with Penne, Fusilli, Fettucine or Ravioli.

Totellini Michelangelo

2Tbsp olive oil
1 carrot diced into small pieces
1 celery diced into small pieces
1 onion diced
2 cherry tomatoes
1/2 cup white wine or Marsala (dry)
*2 tbsp flour
*2 cup heavy cream or Milk. (Using 1/4 cup of cream first, then adding 1 3/4 cup cream after)
1/4 tsp salt
1/2 tsp sage
Prosciutto
Topping and Presentation
Slices of prosciutto cut into thin small strips and placed on top of each serving of pasta.
Parmesan cheese to top off pasta.

Sofritto. Onion, Carrot, Celery, Olive Oil

Over medium heat using a frying pan add; oil carrots, celery, onion and pancetta or bacon cubes.
Allow to simmer for 5 minutes.
Add diced cherry tomatoes.
Allow to soften in pan with other cooked veggie trio about 3 minutes.
Add wine. Cover and allow to simmer for 3 minutes.
In a bowl add flour. Then slowly add 1/4 cup cream or Milk. It will be thick, resembling cake mix.
Whisk together with fork.

Slowly add milk to flour to make cream base. Then add rest of milk stirring constantly

Slowly add rest of cream continue whisking so that flour does not clump.
Add cream mixture to frying pan.
Add salt and sage allow to simmer about 5 minutes.

*flour and heavy cream can be substituted with Panna if available. Add 3/4 cup water and slowly stir in until consistency is creamy.

Use over preferred cooked pasta and top off with thinly cut strips of prosciutto and parmesan cheese.

PAN-FRIED PLANTAINS
Makes 6 servings. Cooking time 5-10 minutes.
2 ripe plantains
1/3 cup light olive or vegetable oil and 1 Tbsp butter for frying
Salt to taste

Choose plantains with some yellow color on the skin.
Peel. Thinly slice diagonal pieces. Set aside.
Warm skillet over low-heat with oil and butter for 3 minutes. When oil is hot (about 350 degrees) add plantain slices and cook over medium heat until lightly brown on first side.
Turn and cook until lightly brown on second side. Watch carefully. Do not overcook. Remove from pan when lightly brown on both sides. Drain on paper towels before serving. Sprinkle with salt.

PLAINTAINS
2 Plaintains
4 tsp butter
salt
2 tsp parmesan cheese

Choose plantains with some yellow color on the skin.
Peel. Slice diagonally, into about 1/2 inch thick pieces. Place into boiling water on medium heat for 10 minutes. Drain water and place plaintains into bowl. Garnish wiht 4 tsp of butter, salt and cheese.