Frank Sinatra’s Stuffed Artichoke Recipe

Frank Sinatra’s Stuffed Artichoke Recipe

Yield: 4 servings

Ingredients:

• 4 large artichokes
• 1 cup dry bread crumbs
• 2 tablespoons chopped black olives
• 2 tablespoons grated Parmesan cheese
• 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped capers
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• Salt and black pepper, to taste

Directions:

1. Preheat the oven to 450 degrees F (203 degrees C).
2. Rinse the artichokes under cold running water. With a sharp knife, remove the stem and cut 2 inches from the top of each artichoke. Pull the center leaves apart, then with a small spoon, remove the fuzzy choke and tiny inner leaves. Reserve.
3. Place the bread crumbs, olives, cheese, garlic, parsley, basil, capers, red pepper flakes, oregano, and 1/4 teaspoon black pepper in a large mixing bowl. Add the olive oil gradually, stirring until thoroughly combined and moistened. Spoon the bread crumb mixture into the hollowed-out artichoke centers; pressing the filling down with the back of the spoon until each artichoke is filled to the top. Season with salt and pepper.
4. In a tall-sided baking dish, place the artichokes filling-side up. Add enough water to cover the bottom halves of the artichokes. Cover the pan with foil, and bake in the preheated oven for 1 hour and 15 minutes, until the artichokes are cooked through. Check for tenderness by removing a leaf or two after 1 hour and tasting. (If the water level drops to less than 1/2 inch while cooking, add more.)
5. Take the stuffed artichokes out of the oven, then increase the heat to broil. Remove the foil from the dish.
6. Place the artichokes under the broiler until the bread crumb topping has browned, about 2 to 3 minutes.
7. Place the artichokes on a serving platter. Before serving, spoon 2 to 4 tablespoons of the pan juices over each artichoke.