Like many immigrants in the 1800s, Italians moved to the United States in search of jobs and a better standard of living. Some Sicilians trekked southward to Louisiana ‒ New Orleans in particular. The culinary result is a Creole-Italian hybrid. Galliano’s stuffed artichokes are representative of the this style.

Serves | 8 |

  • 4 large globe artichokes
  • 1 lemon, halved
  • salt
  • 1 cup extra-virgin olive oil
  • 1 small onion, diced
  • 2 green onions, finely sliced
  • 6 cloves garlic, minced
  • 2 Tbsp anchovy paste*
  • ¼ lb unsalted butter
  • 6 cups fresh bread crumbs, from a soft bread
  • 1 cup freshly grated Parmigiano-Reggiano or Romano
  • ¼ cup Italian parsley, chopped
  • freshly ground black pepper

| Preparation – Artichokes | Cut the stem off each artichoke so that it can stand up in a pot. With a serrated knife, trim the top inch off the artichoke. Use a pair of scissors to trim the points off the leaves. Remove any loose leaves near the base. Rub the artichokes with the lemon halves.

Meanwhile, bring a large pot of water to a boil. Season the water with salt and place the artichokes in the pot. Boil until you can easily pierce the base of an artichoke with a knife, about 10 to 15 minutes. Remove the artichokes from the pot and drain upside down in a colander. Allow to cool.

| Preparation – Stuffing | Heat olive oil in a sauté pan over medium heat. Cook the onion and green onions until tender. Add the garlic. Cook for approximately 2 minutes. Stir in anchovy paste and cook for another minute. Set the vegetables aside in a mixing bowl.

Using the same pan, melt the butter over medium heat. Wait until the foam subsides and add the bread crumbs. Toss to let the bread crumbs absorb the butter and heat through. Transfer the bread crumbs to the bowl with the onion mixture. Add cheese and Italian parsley to the mixture and stir. Season to taste with salt and pepper.

| To Assemble | Entering from the exposed top, spoon out and discard the choke from the center of each artichoke. Holding each artichoke over the mixing bowl, fill the empty centers with stuffing. On the outside, starting with the bottom leaves, gently pull back each leaf and push stuffing into the pocket. Press the leaves back once the artichoke is stuffed. Repeat for each artichoke.

Place the stuffed artichokes in a pot with an inch of water. (The artichokes should fit snuggly.) Cover the pot with a lid and bring water to a simmer. Simmer the artichokes for 20 minutes. Transfer the artichokes to a platter. Can be either served immediately or chilled.

* 1 lb of cooked, diced shrimp can be substituted.

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