Whole Stuffed Artichokes Braised in White Wine

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 17 Jan 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant vegetarian dish of whole stuffed artichokes braised in white wine transforms a unique vegetable into a show-stopping centrepiece. The artichokes are meticulously filled with a savoury mixture of golden breadcrumbs, salty Parmigiano-Reggiano, and aromatic herbs, then slowly simmered until the leaves are buttery and tender. The addition of a melted provolone lid adds a rich, gooey finish that complements the bright flavours of lemon and garlic.

Perfect as a sophisticated starter or a light main course, these braised artichokes are as enjoyable to eat as they are beautiful to look at. Simply pull the leaves away one by one, dipping them into the fragrant, wine-infused cooking liquor at the bottom of the bowl. It is a wonderful way to enjoy seasonal produce with a touch of Mediterranean flair.

Ingredients for Whole Stuffed Artichokes Braised in White Wine

475ml fine fresh bread crumbs from an Italian loaf (110g)
120ml finely grated Parmigiano-Reggiano (45g)
1 1/2 tablespoons finely chopped garlic
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup minced sweet soppressata (dried Italian sausage
35g )
1 teaspoon finely grated fresh lemon zest (optional)
1 כפית מלח
1/4 כפיות פלפל שחור
60 מ"ל שמן זית
4 medium artichokes (8 to 250g each)
1 לימון, חצוי
4 thin slices provolone cheese
350ml water
120 מ"ל יין לבן יבש
60 מ"ל שמן זית
120 מ"ל בצל קצוץ דק
1 1/2 teaspoons finely chopped garlic
1/2 כפיות מלח
1/4 כפיות פלפל שחור
a melon-ball cutter
a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid

How to make Whole Stuffed Artichokes Braised in White Wine

Preheat oven to 177°C.

Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.

Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.

Separate leaves slightly with your thumbs and pull out purple leaves from centre and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.

Trim remaining artichokes in same manner.

Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoons stuffing inside each leaf. Top each artichoke with a slice of provolone.

Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.

Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.

If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.

Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.