Click to Play

Artichokes with Parmesan Cheese

Carciofi con Parmigiano Reggiano

Mary Ann Esposito

SERVES 4 OR 8

Grana Padano is the cousin of Parmigiano Reggiano and comes from the Emilia Romagna marsh lands of the Pianura Padana. It is called grana because of its grainy texture. The process for making this cheese is similar to Parmigiano Reggiano in that it is cow's milk cheese, but Grana Padano is make from all skim milk, whereas Parmigiano is part skim; both come from an evening and morning milking mix. Cows for Grana Padano graze on different grasses too and are allowed to eat corn stalks. Either cheese can be used in this recipe.

INGREDIENTS

4 cooked artichokes, trimmed, tough outer layer of leaves removed, cut in half and choke removed
2 cloves garlic, minced
2 tablespoons Filippo Berio extra virgin olive oil plus extra for baking pan
1/4 cup thyme leaves
1 1/2 cups bread crumbs
2/3 cup grated Parmigiano Reggiano cheese
1/2 cup chicken or vegetable broth
Juice of 1 lemon

DIRECTIONS

Boil the whole artichoke in salted water until tender. 20 minutes or so.

Halve, scoop out choke.

Preheat the oven to 350F.

Heat the olive oil and flavor it with the garlic. Stir in the thyme and bread crumbs and combine well. Add salt and pepper to taste.

Transfer the mixture to a bowl and stir in the cheese.

Fill the artichoke halves with some of the mixture; place the artichokes in a baking dish and drizzle them with olive oil.

Mix the broth and lemon juice together and pour it into the side of the baking dish. Cover the dish with foil and bake for 30

May be served hot or at room temperature.

This recipe is featured in show 1702 — Favorite Cheeses and Wines.

item recipe is featured in Episode 1702 of Season 17.

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Barbara

April 22, 2011 at 11:29am | Permalink

I this recipe it does not have the fact that you cook the artichokes before stuffing them and also Mary in the video shows that the garlic and cheese and tyme goes in a bowl
in the printed recipe one heats the oil and the garlic stir in the tyme and bread crumbs then
transfer the mixture to a bowl and add the cheese so what is the video right or the recipe

Paul Lally, Executive producer

April 23, 2011 at 6:20am | Permalink

Barbara,

The printed recipe is the correct one. When we produced the video, we had to compress some steps for timing reasons.

Thanks.

by Category

What you're saying...

My grandma and grandpa were from Italy and I miss the cooking. When I watch your show it brings me home again.

— Karen

Hello!!
Let me tell you just how much my family loved your recipe"Whole Wheat Penne with Meat Sauce".
The sauce was so rich, I was astonished at the flavor. Thanks again for such a great dish.

JUST LIKE GRANDMA USED TO MAKE, BRAVO!!!!

— Carolyne

We loved Eggs in Purgatory. I think you are the bomb! I love watching your show on PBS and looking up your recipes online. THANK YOU

— Scott

I have been watching you for years Mary Ann, and my husband any I admire you as a very hard working lady, and we always say I would eat that because you know if Mary Ann made it, it's good.

— Suzanne

The amazing Mary Ann has done it again! Easy, always delicious and reminiscent of family times eating together, enjoying the food and each other. It doesn't get any better than that!

— Patricia

I grew-up watching my mother watch your show, and now I watch it! I enjoy when you speak of your family traditions and recipes. I come from a Spanish Catholic Family of 11 not counting my parents! So Mary Ann, very much like you; Family,Food and Tradition went hand in hand. My Favorite food to eat is not Spanish Food, it is Italian Food! My Brother's & Sisters love me to cook spaghetti with both sausages and meatballs! Thank You for all you do!

— Theresa

Hi Mary Ann. OMG!Your Pistachio Dusted Pork Chops were to die for! We loved them, they were a big hit, and they are definitely worth repeating. My husband thought he wouldn't like the pears & dried apricots but they were d-e-l-i-c-i-o-u-s! His 88 yr old father, who is originally from Nicolosi, thought that I served him too much but he cleaned up his plate! Love you, love your show, love your spunk and no nonsense, professional approach to cooking. Thank you for teaching us about Italy and giving us so many wonderful cooking tips!

— Sandra

Barbara

April 22, 2011 at 11:29am | Permalink

I this recipe it does not have the fact that you cook the artichokes before stuffing them and also Mary in the video shows that the garlic and cheese and tyme goes in a bowl
in the printed recipe one heats the oil and the garlic stir in the tyme and bread crumbs then
transfer the mixture to a bowl and add the cheese so what is the video right or the recipe
Paul Lally, Executive producer

April 23, 2011 at 6:20am | Permalink

Barbara,

The printed recipe is the correct one. When we produced the video, we had to compress some steps for timing reasons.

Thanks.