California Living ® host Aprilanne Hurley serves up Stuffed Artichokes with Sonoma Wine Country Executive Chef Graziano.
The almighty California Artichoke was named California’s official vegetable by California Lieutenant Governor Gavin Newsom. The California artichoke growers are pleased that artichokes are receiving their just recognition. 99.99% of all commercially grown artichokes are grown in California and no other commodity can claim such exclusivity to the state.
Watch along with California Living ® host Aprilanne Hurley for the insider’s guide to making easy and delicious Stuffed Artichokes in the following California Living ® TV episode:
California Living ® host and Party Girl Diet™ author Aprilanne Hurley is also happy to share the amazing health benefits of consuming artichokes – which can be considered a “super food” for the partial list of reasons below:
- Artichokes offer 10 grams of fiber (close to half of the 25 grams recommended for women under 50)
- Artichokes are one of the top anti-oxidant rich vegetables
- Artichokes offer anti-inflammatory benefits (A major key to disease prevention)
- Artichokes contain vitamins C. K, magnesium, potassium and folate
- Artichokes contain properties that aid in both digestive and liver health.
Mediterranean Style Stuffed Artichokes by Sonoma County Chef Graziano Perozzi:
- 4 cloves garlic minced
- 1-cup fresh parsley, chopped
- 2 shallots, minced and marinated in olive oil
- Handful fresh basil, chopped
- Few Tbs. olive oil, first cold pressed, organic preferably
- Pinch sea salt
- Fresh cracked black pepper
- 8 oz. dry, white wine
- 8 oz. water
Watch the California Living TV show video located on this page for the inside look at how to prepare the Sonoma Wine Country Artichokes Recipe:
- Prepare artichokes for cooking by soaking in cold water for a few minutes and rinsing well.
- Trim off about ¼ inch from the top, and the sharp tips of the leaves.Cut the steam off at the base of the artichoke, and reserve for future use by trimming off the outer layer and uncut end.
- Gently roll each artichoke on its side to open (see video on this page). You can also spread the artichoke leaves open with your hands.
- On a large plate, combine the salt, pepper, parsley, basil, minced garlic, shallots, and olive oil. Blend well.
- Stuff mixture into each opened artichoke.
- Place stuffed artichokes and trimmed artichoke steams (optional) in a pot and fill with wine and water so the liquid comes almost to the top of the artichokes.
- Bring pot with artichokes to a boil, turn down heat and simmer for at least an hour, or until artichoke bottoms are soft when pierced with a fork.
Serve on a large platter with lemon wedges as a side dish for your favorite, healthy main course. Until next time…keep the party going ~ Aprilanne