Name: Whole Stuffed Artichokes Braised in White Wine
Yield: Makes 4 first-course servings
Ingredients: 2 cups fine fresh bread crumbs from an Italian loaf (4 oz); 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz); 1 1/2 tablespoons finely chopped garlic; 1/4 cup finely chopped fresh flat-leaf parsley; 1/4 cup minced sweet soppressata (dried Italian sausage; 1 1/4 oz); 1 teaspoon finely grated fresh lemon zest (optional); 1 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 4 medium artichokes (8 to 9 oz each); 1 lemon, halved; 4 thin slices provolone cheese; 1 1/2 cups water; 1/2 cup dry white wine; 1/4 cup olive oil; 1/2 cup finely chopped onion; 1 1/2 teaspoons finely chopped garlic; 1/2 teaspoon salt; 1/4 teaspoon black pepper; a melon-ball cutter; a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid

Image may contain Plant Food Produce Vegetable and Artichoke

Whole Stuffed Artichokes Braised in White WineRita Maas

In these stuffed artichokes, based on a recipe by Marie Miraglia — mother of one of our food editors, Gina — the provolone melts into each bite, and the soppressata adds more depth of flavor. Though we've given a regular-pot method in our recipe, there's nothing like the tenderness the leaves acquire in a pressure cooker — and the artichokes are done in a fraction of the time.

Active time: 1 1/2 hr Start to finish: 2 hr

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.