My Mom's Stuffed Artichokes
Chef Janine Falvo
- 6 Large Artichokes
- 3 cups white cooking wine
- 3 cups water
- 1 lemon, cut in half
- 3 Cups Bread Crumbs
- 6 Garlic Cloves, Minced
- 1 Bunch Italian flat leaf Parsley, minced
- 1 cup grated pecorino Romano cheese
- Salt and pepper to taste
- Select a pot that all artichokes will fit into comfortably. Add water, wine and juice of one lemon and boil with 1 teaspoon of salt.
- Clean the artichokes by cutting off the stem where the artichoke and stem meet. Peel stem and set aside. The artichoke should sit flat after the stem is cut. Next, place artichoke on its side and cut into the leaves with a sharp knife about and inch or so through the whole artichoke. This depends on the size of the artichoke. When it is cut, you should be able to see some of the very light inside leaves. Do not cut too far into the artichoke. Using a kitchen shears trim the tops of the rest of the leaves so each leaf has a squared off top. Reserve artichokes in water with lemon to maintain color.
- Rinse the artichokes in cold water and place them into the boiling water. Cover with lid and cook until one of the larger leaves come out with a little tug. Remove from boiling water and place top side down on a cookie sheet. This will allow all the water to drain from the artichoke.
After the artichokes are cool, turn them over and if the prickly inside leaves are showing, pull them out to make more room to stuff. Do not go all the way down to the heart.
- While the artichokes are boiling, begin to make the filling. In a medium size bowl, add unflavored bread crumbs, parsley, garlic, Romano cheese, salt and pepper to taste and mix thoroughly.
- In a large heavy frying pan, add about ¾ cup of olive oil and heat just until warm. Add the breadcrumb mixture and stir. Using a fork continue stirring and crushing the breadcrumbs under your fork. In time, the breadcrumbs will absorb all of the olive oil and the breadcrumbs will become golden brown. Be very careful not to burn. Remove the breadcrumbs from the pan and cool.
- Take the cooled artichoke and spread the leaves very gently. Sprinkle the breadcrumbs very generously between each leaf and layer of the artichoke. Add more crumbs into the center of the artichoke.
- In a roaster or casserole big enough to hold the artichokes add a little olive oil and about ¼ cup of water to the bottom. Place all the stuffed artichokes into the casserole and drizzle with olive oil. Cover with foil and bake in 350º oven for about ½ hour-remove cover and let artichoke stuffing brown on the top. Remove from the oven onto the serving plate. Use a large spatula to remove the artichokes.
Janine Falvo's passion for food stems from a family deeply rooted in culinary tradition. Today she enjoys being the Chef de Cuisine of Carneros Bistro & Wine Bar for The Lodge at Sonoma. Raised in Pittsburgh, Pennsylvania, her childhood years were filled with memories of berry picking, seasonal harvest canning and celebratory holiday feasts. After years of showcasing her culinary prowess to her family and friends at such gatherings, she decided to hone her skills and make a career out of her lifelong passion. Arriving at Carneros Bistro & Wine Bar in April 2005, Janine had a strong commitment to using only the finest farm fresh ingredients. This dedication was quickly recognized and in January 2006 as she was promoted to the position of Chef de Cuisine. Janine has taken the menu and restaurant to a new level by offering up contemporary yet approachable "Sonoma Wine Country Cuisine", with a touch of whimsy. She's also created quite a buzz and local following since she took over the reigns and was recently named "Rising Star Chef" for Restaurant Hospitality magazine in 2007.
Whether it is the Alaskan Halibut with lobster home fries and truffle hollandaise, or the Wood Roasted Mussels with roasted garlic, Hobb's Ham Hock, Red Rocket Ale and chilies, Janine offers a fresh approach to the restaurant's culinary mission while keeping in line with the Carneros tradition of celebrating the finest local artisan meats and cheeses, organic produce, and fresh herbs from their chef's garden. Her signature dishes highlight the distinct flavors and rich tastes of Northern California's Wine Country and complement the restaurant's exclusive Sonoma County wine list.
A graduate of the Pennsylvania Culinary Institute, Janine completed the comprehensive and rigorous training necessary to become a skilled chef. Prior to joining the Lodge at Sonoma, she launched Molive restaurant in Chicago's Whitehall Hotel with noted Bay Area Chef Bart Homser and was the opening Executive Sous Chef at Bradley Ogden's fine dining restaurant, Parcel 104 in Santa Clara, California.