Frank Sinatra's favorite stuffed artichokes, courtesy of Patsy's Restaurant, New York City.
Frank's Stuffed Artichokes
Yields 4 servings
4 large artichokes
1 cup dry bread crumbs
2 tbs chopped black olives
2 tbs grated Parmesan
1 garlic clove, minced
1 tbs chopped parsley
1 tbs chopped basil
1 tbs chopped capers
1/4 tsp crushed red pepper
1/4 tsp dried oregano
1/4 tsp black pepper
1/4 cup olive oil
Salt and pepper, to taste
Preheat the oven to 450 degrees F.
Rinse the artichokes under cold running water. With a sharp knife, remove the stem, and cut 2 inches
from the top of each artichoke. Pull the center leaves apart, and with a small spoon remove the fuzzy
choke and tiny inner leaves. Reserve.
Place the bread crumbs, olives, cheese, garlic, parsley, basil, capers, red pepper flakes, oregano, and
1/4 teaspoon pepper in a large mixing bowl. Add the olive oil gradually, stirring •until thoroughly
combined and moistened. Spoon the bread-crumb mixture into the hollowed-out artichoke centers,
tamping down with the back of the spoon until each artichoke is filled to the top. Season to taste
with salt and additional pepper.
Place the artichokes in a baking dish and add enough water to cover the bottom halves of the
artichokes. Cover the pan with foil, and bake in the preheated oven for 1 hour and 15 minutes, until
artichokes are cooked through, Check for tenderness by removing a leaf or two after 1 hour and
tasting. If the water level drops to less than 1/2 inch while cooking, add more.
Remove from the oven and increase the heat to broil. Take off the foil and place the artichokes under
the broiler until the bread-crumb topping has browned, about 2 to 3 minutes.
Place the artichokes on a serving platter and spoon 2 to 4 tablespoons of the pan juices over each