Nonna's Artichokes recipe

A simple and quick recipe for garlicky and lemon-seasoned creamy asparagus spaghetti.


– 2 large whole artichokes – 1 cup Italian-seasoned bread crumbs (such as Vigo®) – ½ cup minced pecorino Romano cheese – ¼ cup chopped fresh mint – 2 tablespoons minced fresh garlic – 1 teaspoon salt – ½ teaspoon ground black pepper – 3 tablespoons extra-virgin olive oil – 2 cups white wine – 1 cup water, or as needed


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Remove the tops and stems from every artichoke. Take off the hard outer leaves. To get rid of thorns, use scissors to trim the ends of the remaining leaves. Slice the stems in half after removing their hard outer layer. Put aside.

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In a bowl, mix bread crumbs, pecorino Romano cheese, garlic, mint, salt, and pepper. Pour in some olive oil and stir thoroughly.

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To open the leaves, wiggle an artichoke back and forth with your thumbs. Place the bread crumb mixture in the center and in between several leaves. Continue with the other artichoke.

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Fill a big pan with a tight-fitting lid with the artichokes and stem pieces. Not to damp the artichokes, add the wine and water to the pan. When it comes to a boil, cover. Simmer for around one hour, or until the artichokes are tender and you can easily remove their outer leaves.