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

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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

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