This is an excellent recipe for stuffed artichokes ("i carciofi ripieni") - a classic Italian dish whose proper preparation can at times be frustrating. An artichoke is the bud of a member of the thistle family. Tn the USA, global artichokes cultivated in California are those most frequently available . The really successful end result of a cooked, stuffed artichoke should provide leaves that are coated with almost homogeneously melted or amalgamated stuffing. However, all too often the end result may be disappointing. Although the heart of an artichoke is almost always delicious, the quality/ tenderness of the leaves may be otherwise. The ultimate success of any artichoke recipe (stuffed or non-stuffed)is absolutely dependent on the quality of the artichoke itself. Globe artichokes from California are available year round. However, I limit my guarded purchases to the peak season - from March through May. I seek fist-sized (no larger) artichokes that are deep green - not brown, are heavy for their size, and have a tight leaf formation. The globe should squeak when the leaves are pressed together. Lack of satisfaction with your preparation of stuffed artichokes, does not mean that you cannot enjoy artichokes - there are non-stuffed artichoke recipes that are simpler to prepare. Remember to include the trimmed stems in the recipe. When cooked, they will be as delicious as the artichoke heart itself - the cynosure of all artichoke lovers.
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This is an excellent recipe for stuffed artichokes ("i carciofi ripieni") - a classic Italian...