Culture in the Kitchen Contest!
Congratulations to Bill Giuditta, the winner of the Culture in the Kitchen Contest!
Bill won the popular vote with his recipes for Italian Stuffed Artichokes! You can find the recipe to try yourself below. And don't forget to keep up with the search for “The Great American Recipe,” streaming Friday nights at 10:30 p.m. on CPTV for more recipe inspiration!
Thank you to everyone who participated in the Culture in the Kitchen Contest for sharing your recipes and voting for a winner!
Listen to Connecticut Public's Seasoned Interview: Chef Kwame Onwuachi cooks ‘his America’ plus, home cooks from PBS’s 'The Great American Recipe'
Italian Stuffed Artichokes
- 2 artichokes
- 2 cups Bread Crumbs
- 1 cup of grated Parmesan
- 1/2 cup Asiago
- EV olive oil
- 1 tsp dried oregano
- 1tsp dried basil
- 1/2 tsp dried garlic
- 1/2 tsp black pepper
- Can of black olives (save the liquid)
- 1 cup of chicken broth
- 1/2 cup white wine
- 1/2 cup of the saved olive liquid
You will be steaming and basting so a large covered pot with a steamer placed in bottom is needed.
1. Trim the sharp ends of all leaves of artichoke
2. Using a sharp knife, cut the top inch of the artichoke
3. Rinse artichokes
4. Stretch out the leaves, creating room for stuffing
1. Mix breadcrumbs with cheeses and herbs
2. Dice 1/2 can of olives and add to breadcrumb mixture
3. Mix well
4. Add mixture to stretched out leaves (stretch vigorously and push crumbs as deep as possible - artichokes are tough; they can take it)
1. Place artichokes on steamer in the pot
2. Drizzle olive oil onto artichokes
3. Pour broth-wine-olive liquid into pot up to 1 inch (you will use the rest as some will be lost to absorption)
4. Heat on stovetop low-medium setting
5. About every 15 mins, use a turkey baster and baste the artichokes (replace liquid as needed)
6. Steam for an hour (test to see that leaves can be easily removed - if not, steam in additional 10 min intervals until leaves come off easily)
WHAT TO DO NEXT: Mangia!