I personally think that lemon squeezers must have been designed incorrectly :-) That's the line I would use anyway. I had always used my hands, and I can imagine how that would go over these days. You want lemon juice? Now, you have lemon juice!
didn't notice at all I was more into the artichoke prep. I normally cut stem and put in a pan of water to steam. and what is this about all the garlic?? garlic makes it all happen. period end of sentence. ignore these vampires
Ah haha! I was just coming to write that! Instead I will just say bravo ! - your channel is great and I much enjoy it - keep up the great work! But, always use that Mexican style lemon and lime squeezer, full juice, plus some peel essence, and no seeds. Buen provecho!
The guy who commented that the food isn’t healthy doesn’t understand how eating and watching videos about food works. You make great stuff and break it down so home cooks can replicate. Keep it up, your videos are some of the best out there!
Only “unhealthy” thing about this Would be the white breadcrumbs. And there’s not enough of that to cry about. Olive oil, artichokes, lemon, garlic, herbs…how are those things not healthy?? Packed with health and it’s not even a healthy food channel!
I just wanna say... I've been an executive chef for a very long time. I find it just awesome that you recreate all of these recipes from my youth. This is how we eat when I'm home.
@@SipandFeast I happen to be a professional eater. I have eaten in many mysterious locations and tried many mysterious foods. I enjoy watching your vids and recreating you recipes. Your teaching skill and presentation make for an enjoyable, easy to understand experience. Thanks for the memories.
“This isn’t a health channel,” and that’s why I keep coming back. My heartfelt thanks and warmest holiday wishes pale in comparison to what you’ve given me. All the best to you and your family!
There's nothing better than a stuffed artichoke and this is the first time I've had a calm explanation of the prep. Thank you . You're a wonderful teacher.
Dude, I just wanna say I am SO glad to have found your channel. I an a foodie and serious home chef for 25 years. I watch way to many YT cooking videos and TV shows. You are in my top 5. Great concise, to the point, creative, short, well shot edited and recorded, recipes. High 5 to you brother!
Oh my goodness! My grandmother used to make these when I was a kid and she passed on with the recipe as a closely guarded secret. I am soooo excited to make this recipe!!!
I feel like I am back in the Bronx when I was a kid. All of these recipes work, and the relaxed easy going,conversational stile of the videos is like being with a nonna! Oh, and one other thing- there is no such thing as too much garlic!
40 years ago as a kid my neighbors mom would make these the exact same way. The only difference was she made a garlic/butter/lemon dipping sauce. So delicious we couldn't eat enough. Thanks for reminding me.
This channel is great. Makes me think of my grandmother every single time and I can't thank you enough for that. I haven't thought about the Christmas artichokes in years... but now I'm thinking maybe its time to give making them myself a try. Keep up the great content!
I grew my own this past summer. I’m addicted! Doing three more plants this year. They’re AMAZING fresh from the garden. And the stem tastes like asparagus ❤️
My favorite cooking show. Every time I make your recipes my family are blown away by how good they are. My brother and his family are coming over tomorrow for Christmas. I’m making your Sunday sauce and meatball recipe with penne for them. I know it’s going to be awesome!
I was watching Sopranos when Carmella makes the stuffed artichokes. I love artichokes so I looked up how to and I found this gem of a video. Now I will proudly make this for my family. ❤
I love the relationship between you and your son!!! It makes me happy every time I watch. Also love that he can talk about food knowledgeably… shows you guys spend a significant time together in the kitchen! That may serve him well with future girlfriends! Great job Dad! I make this same soup with bacon and kale. Sometimes I hit it with a little lemon and brown sugar at the end just to change it up… it’s yummy. Try it!
Artichokes are very healthy. My favorite food in the whole world! Great for your liver. Any plant that begins as bitter is healthy for your liver. I am half Sicilian and grew up with this delicious food. Thank you!
My father is gone 20 years now and I can't help but smile - he could never eat the whole artichoke heart. He knew how much I loved them and he always gave half of the bottom to me. BTW - I made these yesterday. I haven't done them in at least 10 years so I messed up the cooking. I used your recipe pretty closely and THAT part of it was fantastic. YES you need all that garlic! It tasted like Grandma's instead of moms and that's A GREAT THING! Thanks for the trip down memory lane and making my house smell amazing for a week now.
So many of your recipes remind me of my grandmothers and great aunts and the way they used to cook -- luckily we were smart enough to keep track of their recipes and we still get to have them -- but watching your videos is a great way to remember how it is done. As for stuffed artichokes at Christmas time they were like gold!
Glad the recipes are familiar to you. I really try to make the food that people like you would know and love. Of course I'm happy when others who never grew up with it, enjoy it as well.
Beautiful! I haven't had these in years. Your videos are great because you're calm and confident. Once, I cooked a turkey for Thanks Giving and accidentally left the giblet bag in. The whole family saw. Merry Christmas!
Wow, this is a great tutorial. I've eaten artichokes all my life, just steamed and then dipped in garlic butter (or miso butter, or hollandaise ...) Was always intimidated by stuffing them and only ate them at restaurants. NOW I will give it a try. You're a great teacher. Thanks!
Momma Mia!! Ive made these for years and grew up eating these! My parents made them just like you did and thats how I learned, so it was wonderful to see. Only difference is, I do them on the stove top.I need to try them in the oven. I love your channel, you remind me of my family. We are from Brooklyn and been out in the southwest for many years. Awesome recipe!
OMG...My favorite Italian restaurant as a kid used to serve them like this they are amazingly delicious. I’ve been looking for a recipe or another restaurant that served them the same way. This is the first channel I’ve found with a recipe. 🙏
I have my theories about music haters and I have my theories about food haters and anyone who complains about garlic definitely goes into the food haters category 😜
I first had these when I was 10, after school at my Italian friends house. Love them, make them, not many recipes for this excellent dish online. Thx for posting.
I love artichokes and your recipe looks yummy. I used to work at a gourmet cheese and wine shop and did the cooking there. We were fortunate to have a food critic from our large newspaper come over and made a fabulous artichoke and parmesan cheese topping for baked potatoes. That was decades ago but I still make that recipe for the holidays.
Thanks! Great recipe. I'm going to try it for the holidays. BTW, the lemon thing that you never use, works MUCH better when you place the cut side of the lemon down in the bowl. No need to try to cover the squeezer with your free hand to prevent splatters and seeds from coming out the top. That is why there are holes in the bottom...
I got lucky and found 4 beautiful artichokes I'm doing this again tonight. I encourage anyone who has not tried them to do so. So good! I commented before on this NEVER eat the last artichoke without getting clearance from family. It's a terrible feeling you think you have one tucked away and find out that it was eaten. Like with short ribs get more than you think you need. Thank You lovely family.
I’m so excited. I am making your stuffed artichokes today!!! We are celebrating my parent’s 65th anniversary!! I only wish James could be my taste tester!!! Thanks for all you guys do!
I never understand when people complain about too much garlic in a cooked dish. Yes, raw garlic is sharp and strong, and there can be too much. But cooked garlic is sweet and mild, like with onions. I use tons of it, because it's one of the few things that's not only delicious, but good for you! You make your artichokes exactly the way my Italian landlady taught me to make them. I still remember being in her kitchen, and I thank her for sharing her cooking knowledge with me. And thanks to you for sharing another great dish!
I was born and brought up in Roma and get upset when Americans believe they can turn Italian recipes to their taste, however your recipes are traditional ,besides that I love the way you maintain kitchen hygiene and wash your ingredients which no one else does in all I love love your web
Yet another detailed yet easy to follow recipe James. Thank you for sharing! P.S. - I really like the new cutting board too. It goes very well with your kitchen. 😊
I am Polish. But I now live in the southern part of the country that has been inundated with NY Italians. Eating artichokes was a new experience for me. This is the best video I have seen on how to prepare artichokes. My father hailed from Long Island ... so our appetizer was Oysters Rockefeller with plenty of cold champagne. P.S. Artichokes are very, very healthy. Thanks for sharing. Merry Christmas to you and your family.
Instead of breadcrumbs my father would use dried Italian bread soaked in water or milk; then squeeze the liquid out. He then used the same ingredients you used. I like artichokes both ways. Yum!
Man i really miss going to my exes place for christmas. Italian's really do it up big. My mind was blown when i seen what the seven fishes was PLUS there was pasta.
@Sip and Feast thank you! So many Italian restaurants stopped doing this dish due to labor involved. I'm do happy I can do it myself and it's really pretty easy, just a bit fussy.
Oh yes. That's the way I learned to make them from my mother. Delicioso. If there are people who haven''t tried them the way you just made them, they should try it.
Delicious recipe I am making tonight. My aunt would dice some Genoa salami very small and add it to the breadcrumb mix. She said it kept the stuffing moist and added some flavor.
we are indian americans and making thanksgiving meal for 25 people all vegetarian, not vegan but vegetarian. i dont think i can ever give up butter. I was already making stuffed bell peppers - stuffed with paneer stuffing but was looking for another veggie stuffed dish. this is awesome! i've dispatched my college returned kids to get artichokes and tomorrow my guests are going to get this also. i can tell it will be awesome. and there is no such thing as too much garlic. i'll probably put more that what you have there. I'll make my own breadcrumbs and we will enjoy this. Thanks! :)
I’ve made Stuffed Artichokes hundreds but, l never thought of adding Lemon Zest... Whoa! I’m definitely going to next time! Thank you! A new taste tester? Sammie is beautiful! I can’t wait to see how many taste testers you have. ♥️👍🏼👏🏼👏🏼👏🏼
As far as I am concerned this is a health channel - beats any chemical-cocktail type of finished food which I think you inspire people to sub for homemade.
You cook great. I've been making artichokes for years and your recipe is better than authentic. I made each individual artichokes in their own small dutch oven. Came out fabulous. 😊
I love artichokes and have been eating them for as long as I can remember. I have boiled, fried, roasted, poached and grilled them and your recipe is healthy. I will try them your way this weekend.
Jim- I love stuffed artichokes. Thanks for the recipe. I'm so happy you listed the names & links of other appetizers on the recipe pages of your website. I'm going to make them also. Yummy.
The first time I made stuffed artichokes… I used this recipe, and omg, sooooooo good. Tasted like a fancy pasta 😅 Super easy. Super delicious. Totally worth it 💖 thank you
Thanks for sharing how to cook artichokes, and most of all for taking the mystery out of how to eat them! Wishing you and your family a lovely Christmas and a happy New Year!
This is my all time favourite appetiser! We had an Italian lady living near us when I was growing up in Vermont, and she would always make this at Christmas and loads of other wondrous and amazing things that were so different from what we ate at home. She was always so excited when us kids would visit and love her food from her homeland. And oh my gosh her “Sunday Sauce” was incredible! I have craved these artichokes ever since moving to Scotland and have finally begun growing my own artichokes, as they are not readily available here. Thank you for sharing this recipe, you have made my day and brought back many childhood memories! And for the guy complaining it isn’t healthy, I do not recall you saying this was a healthy appetiser 🤦♀ And for the Holidays, you are having a celebratory meal, you are engulfing in something you do not eat every day. It is something special! He must be such a joy during the holidays huh? Happy Holidays to you and wishing you a safe, healthy and prosperous New Year! 💖
@@SipandFeast They are very easy to grow and best of all they are perennials, so you do not need to plant every year. They are big plants though, so be warned. They are quite pretty though. But if you decide to grow them, grow away from your walk area, they are in the thistle family and therefore are very prickly on the leaves. They are gorgeous if you let a few flower, enormous purple flowers. But the advantage of growing your own is you can pick when they reach the size you prefer and you can cut the stems longer (I peel the stems and use like asparagus, so yummy. They are great marinated too (I make a yummy broad been and marinated artichoke stem flan with my homemade marinated artichoke stems...they work great with peas as well when baby broad beans are not in season.). Good luck if you decide to grow them. Merry Christmas and thank you again for sharing.
I absolutely love your channel! You are so laid back about cooking that it relaxes me AND inspires me to try your recipes! I've been telling my friends about your channel, too. It's not a "healthy food" channel, but who cares?! I WOULD like to know how you keep slim eating pasta all the time, though.
I came across your channel about 6 weeks ago. I love the way you share the foods you and your family have loved. Your personality and approach to the recipes you prepare is relaxed and informative. You have an authentic and realistic home vibe feel which is the way most folks cook at home. I look forward to seeing your show develop because good things come to those who are passionate and committed to their craft. Your followings will grow and grow…. Keep doing what your doing 👍
Your daughter’s sweatshirt made me miss Westhampton. We live in Memphis but have a place in Westhampton. Clamming this summer in the bay behind Cupsogue was awesome. A few years ago we had fried artichoke in Rome. They were trimmed and then deep fried. A culinary experience
A beautiful looking dish. I remember my Italian mother making these & your dish reminded me of our enjoyment of artichokes. Beautiful presentation. Thank you
They look fantastic! The smaller the choke, the more tender and little or no thistle! The smaller ones would be difficult to stuff though; better for frying, omelets and dips!
We make this for all holidays. Try mixing in some Italian bread, or even wonder bread with or instead of bread crumb. Comes out more mushy. Delicious. Thank you for. Thanks your practical and simple to follow recipe🍋
God bless you and my nonna❤for making this. She was Sicilian. It's a lot of work, but well worth it! I haven't had it prepared like that in years. Haven't had her's in probably over 50 years. That close shot of your "taste tester" picking up the stuffing filled leaf almost brought me to tears, that's how good this dish is. Great by itself, along with crusty bread of course, but as an appetizer everything you eat afterwards tastes extra special. I'll have to try it like you did in the oven. We always braised it on the stove. I make it quartered, lots of dried mint and lemon juice and zest. Water, usually white wine too. Sometimes chunks of potatoes , thickens the "sauce" and takes on the artichoke flavor and color. Thanks man, lots of love in your kitchen.
Your way sounds great. Truth is, on the stove is definitely quicker and might keep them a little moister. I just wanted to do it all in one dish and kind of set it and forget it for the recipe. I'm not sure though, in the end, how many people will attempt this recipe anyway lol.
@@SipandFeastYour way looked fine to me. Some times half way through cleaning them I wonder why, then I think how good they are and smile. At least you're opening the door for them, and once they try it they'll be hooked. I loved your peppers and eggs, my girlfriend demands them now! You got a good thing going on here. Always brings back memories. Get those fish ready for a Merry Christmas, sausage and lentils for a Happy New Year!
They are so much work but one of my favorite things to make. Sometimes I add prosciutto to the breadcrumb mixture, then I'll put some shaved Parmigiano-Reggiano on top and in between some of the leaves Soooo good!
@@SipandFeast I buy the pre-sliced/packaged prosciutto from Costco. I chop it into small pieces and add it to the breadcrumbs. It adds a bit of texture and flavor 🙂
Grandparents from Sinagra - Came on the Bismark to Ellis. Italian seasoned breadcrumbs ( progresso ), romano grated cheese, black pepper. Mix all in bowl. Coat each leaves with olive oil then spoon in mix into each leave . Steam in large covered pot with min water ( adding more water when evaporated ) Test pull a leaf for easy removal. Finish, Let set for 5 min on dry plate. Eat.......
I used the lemon squeezer the wrong way. Please take it easy on me😉
Hey mistakes happen!
(Unsubscribe...😂)
I personally think that lemon squeezers must have been designed incorrectly :-) That's the line I would use anyway. I had always used my hands, and I can imagine how that would go over these days. You want lemon juice? Now, you have lemon juice!
didn't notice at all I was more into the artichoke prep. I normally cut stem and put in a pan of water to steam. and what is this about all the garlic?? garlic makes it all happen.
period end of sentence. ignore these vampires
Ah haha! I was just coming to write that! Instead I will just say bravo ! - your channel is great and I much enjoy it - keep up the great work! But, always use that Mexican style lemon and lime squeezer, full juice, plus some peel essence, and no seeds. Buen provecho!
I saw that, but hey, now we all know it still works👍...and they looked great!
The guy who commented that the food isn’t healthy doesn’t understand how eating and watching videos about food works. You make great stuff and break it down so home cooks can replicate. Keep it up, your videos are some of the best out there!
Thanks man! I really appreciate it.
Well said was gonna say the same, it’s not as if your gonna eat it every day. Everything in moderation is fine.
This is a holiday dish. It's hard work and not for every day. We love stuffed artichokes.
Generally I'm eating some ramen while I watch videos of food I wish I could be eating.
Only “unhealthy” thing about this Would be the white breadcrumbs. And there’s not enough of that to cry about. Olive oil, artichokes, lemon, garlic, herbs…how are those things not healthy?? Packed with health and it’s not even a healthy food channel!
My grandmother used to make these. I haven’t had one since. Gotta be over 30 years now.
I want one.
I just wanna say...
I've been an executive chef for a very long time. I find it just awesome that you recreate all of these recipes from my youth. This is how we eat when I'm home.
Thanks! I appreciate that coming from an executive chef.
Honestly, your technique is pretty spot on.
@@SipandFeast I happen to be a professional eater. I have eaten in many mysterious locations and tried many mysterious foods. I enjoy watching your vids and recreating you recipes. Your teaching skill and presentation make for an enjoyable, easy to understand experience. Thanks for the memories.
“This isn’t a health channel,” and that’s why I keep coming back. My heartfelt thanks and warmest holiday wishes pale in comparison to what you’ve given me. All the best to you and your family!
I very much appreciate it!
This is Italian soul food. It's healthy, just in a different way.
There's nothing better than a stuffed artichoke and this is the first time I've had a calm explanation of the prep. Thank you . You're a wonderful teacher.
Thanks very much!
Dude, I just wanna say I am SO glad to have found your channel. I an a
foodie and serious home chef for 25 years. I watch way to many YT
cooking videos and TV shows. You are in my top 5. Great concise, to the
point, creative, short, well shot edited and recorded, recipes. High 5
to you brother!
I very much appreciate you putting me up there! Lot's of competition and very hard to get noticed on such a big platform.
My family regularly ate artichokes prepared this way, though with anchovies and capers. I suppose they're an acquired taste, but I just love them.
Capers are great in them!
Artichoke hearts are pure vegetable deliciousness. I've never seen artichokes cooked this way and am excited to try it.
They are so good. I’ve been looking for a recipe forever and finally found one.
Oh my goodness! My grandmother used to make these when I was a kid and she passed on with the recipe as a closely guarded secret. I am soooo excited to make this recipe!!!
I feel like I am back in the Bronx when I was a kid. All of these recipes work, and the relaxed easy going,conversational stile of the videos is like being with a nonna! Oh, and one other thing- there is no such thing as too much garlic!
Thanks for the feedback. What you describe is exactly what I'm going for.
@@SipandFeast Publish a cookbook and I will buy it!
40 years ago as a kid my neighbors mom would make these the exact same way. The only difference was
she made a garlic/butter/lemon dipping sauce. So delicious we couldn't eat enough.
Thanks for reminding me.
I like the idea of the dipping sauce.
This aint a health channel, its a wealth of incredible knowledge channel
There is a bubble in health channels. I'm glad I don't compete in that niche lol.
I'm not a huge fan of artichokes, but this looks looks delicious. Love it when your kids do the taste tests.
Thank you very much!
This channel is great. Makes me think of my grandmother every single time and I can't thank you enough for that. I haven't thought about the Christmas artichokes in years... but now I'm thinking maybe its time to give making them myself a try. Keep up the great content!
Thank you! Most of my recipes are adapted from my Grandmother. She lived with us her whole life and did a lot of the cooking.
I grew my own this past summer. I’m addicted! Doing three more plants this year. They’re AMAZING fresh from the garden. And the stem tastes like asparagus ❤️
That's great! It's one of the few veggies I've never grown.
Sooo jealous!
My favorite cooking show. Every time I make your recipes my family are blown away by how good they are. My brother and his family are coming over tomorrow for Christmas. I’m making your Sunday sauce and meatball recipe with penne for them. I know it’s going to be awesome!
So great to hear! Hope the Sunday sauce and meatballs are a hit!
I was watching Sopranos when Carmella makes the stuffed artichokes. I love artichokes so I looked up how to and I found this gem of a video. Now I will proudly make this for my family. ❤
I love the relationship between you and your son!!! It makes me happy every time I watch. Also love that he can talk about food knowledgeably… shows you guys spend a significant time together in the kitchen! That may serve him well with future girlfriends! Great job Dad!
I make this same soup with bacon and kale. Sometimes I hit it with a little lemon and brown sugar at the end just to change it up… it’s yummy. Try it!
Artichokes are very healthy. My favorite food in the whole world! Great for your liver. Any plant that begins as bitter is healthy for your liver. I am half Sicilian and grew up with this delicious food. Thank you!
The way that you explained this inspired me to actually make these more than any other channel I’ve ever watched. Thank you!
My father is gone 20 years now and I can't help but smile - he could never eat the whole artichoke heart. He knew how much I loved them and he always gave half of the bottom to me. BTW - I made these yesterday. I haven't done them in at least 10 years so I messed up the cooking. I used your recipe pretty closely and THAT part of it was fantastic. YES you need all that garlic! It tasted like Grandma's instead of moms and that's A GREAT THING! Thanks for the trip down memory lane and making my house smell amazing for a week now.
My Dad took gave me what I liked from his plate❤
So many of your recipes remind me of my grandmothers and great aunts and the way they used to cook -- luckily we were smart enough to keep track of their recipes and we still get to have them -- but watching your videos is a great way to remember how it is done. As for stuffed artichokes at Christmas time they were like gold!
Glad the recipes are familiar to you. I really try to make the food that people like you would know and love. Of course I'm happy when others who never grew up with it, enjoy it as well.
These bring back great childhood memories. My grandparents would always take us to an Italian restaurant that served them this way.
a full prescription is available
I make them every thanksgiving and Christmas! It’s been a tradition in my family since before I was born
Beautiful! I haven't had these in years.
Your videos are great because you're calm and confident.
Once, I cooked a turkey for Thanks Giving and accidentally left
the giblet bag in. The whole family saw.
Merry Christmas!
Thanks very much! Every cook has done that with the giblet bag at some point.
Heavily underrated… Love your content
I very much appreciate it!
Great job! My brother in law usually makes the stuffed artichokes for Christmas. Now I know how to make them! Thanks!
Thanks a lot man!
Wow, this is a great tutorial. I've eaten artichokes all my life, just steamed and then dipped in garlic butter (or miso butter, or hollandaise ...) Was always intimidated by stuffing them and only ate them at restaurants. NOW I will give it a try. You're a great teacher. Thanks!
Thanks! I love them steamed too. This is a nice special occasion treat.
Momma Mia!! Ive made these for years and grew up eating these! My parents made them just like you did and thats how I learned, so it was wonderful to see. Only difference is, I do them on the stove top.I need to try them in the oven. I love your channel, you remind me of my family. We are from Brooklyn and been out in the southwest for many years. Awesome recipe!
This artichoke dish looks so good. Very creative. I can’t wait to make. PS don’t pay any attention to negatives bc you’re doing a great job. 🥂
Thanks! I really don't pay attention to them but they do provide me with material lol.
OMG...My favorite Italian restaurant as a kid used to serve them like this they are amazingly delicious. I’ve been looking for a recipe or another restaurant that served them the same way. This is the first channel I’ve found with a recipe. 🙏
Your the only one I watch now for Italian food ,Hands down your the BEST.
Thanks as always Richard!
Nothing more delicious than artichokes❤ omg Italian style
There's NO such thing as too much garlic! :)
My Italian husband says garlic is an aphrodisiac!
I have my theories about music haters and I have my theories about food haters and anyone who complains about garlic definitely goes into the food haters category 😜
I first had these when I was 10, after school at my Italian friends house. Love them, make them, not many recipes for this excellent dish online. Thx for posting.
I love artichokes and your recipe looks yummy. I used to work at a gourmet cheese and wine shop and did the cooking there. We were fortunate to have a food critic from our large newspaper come over and made a fabulous artichoke and parmesan cheese topping for baked potatoes. That was decades ago but I still make that recipe for the holidays.
Thanks! Great recipe. I'm going to try it for the holidays.
BTW, the lemon thing that you never use, works MUCH better when you place the cut side of the lemon down in the bowl. No need to try to cover the squeezer with your free hand to prevent splatters and seeds from coming out the top. That is why there are holes in the bottom...
Thanks! Yes it makes sense now. I look forward to using it the correct way next time lol.
I was just coming to comment the same thing! I love that tool!
My parents, grandparents, aunts & uncles are happy dancing in their heavenly kitchen! Love, love, love!
I got lucky and found 4 beautiful artichokes I'm doing this again tonight. I encourage anyone who has not tried them to do so. So good! I commented before on this NEVER eat the last artichoke without getting clearance from family. It's a terrible feeling you think you have one tucked away and find out that it was eaten. Like with short ribs get more than you think you need. Thank You lovely family.
I love that you offered tips in this caption to add capers, anchovies, etc...
This recipe is the best for stuffed artichokes. It still amazes me just how filling it is.
I made this and it is out-of-this-world delicious! Thank you, Jim.
I’m so excited. I am making your stuffed artichokes today!!! We are celebrating my parent’s 65th anniversary!!
I only wish James could be my taste tester!!! Thanks for all you guys do!
Instantly Subscribed! The Clam Sauce, The Caponata... I'm here for it.
I am so glad to have ur channel!!!
I’m a native New Yorker living in California and I can’t find restaurants that do artichokes like home. Thank you!
I never understand when people complain about too much garlic in a cooked dish. Yes, raw garlic is sharp and strong, and there can be too much. But cooked garlic is sweet and mild, like with onions. I use tons of it, because it's one of the few things that's not only delicious, but good for you! You make your artichokes exactly the way my Italian landlady taught me to make them. I still remember being in her kitchen, and I thank her for sharing her cooking knowledge with me. And thanks to you for sharing another great dish!
I love how you bring your kids on to enjoy your food. So lovable and wholesome
Thanks very much!
My mother used to chop up the stems and put them in the stuffing. YOur Italian food is the closest to what I grew up with. l love the refresher!
Stuffed artichokes are my favorite dish since childhood. Thanks for this!
I was born and brought up in Roma and get upset when Americans believe they can turn Italian recipes to their taste, however your recipes are traditional ,besides that I love the way you maintain kitchen hygiene and wash your ingredients which no one else does in all I love love your web
Thank you very much! I try my best to keep everything looking good when I'm filming.
Yet another detailed yet easy to follow recipe James.
Thank you for sharing!
P.S. - I really like the new cutting board too. It goes very well with your kitchen. 😊
Thanks very much! Loving the cutting board.
I am Polish. But I now live in the southern part of the country that has been inundated with NY Italians. Eating artichokes was a new experience for me. This is the best video I have seen on how to prepare artichokes. My father hailed from Long Island ... so our appetizer was Oysters Rockefeller with plenty of cold champagne. P.S. Artichokes are very, very healthy. Thanks for sharing. Merry Christmas to you and your family.
Thanks very much and Merry Christmas!
Instead of breadcrumbs my father would use dried Italian bread soaked in water or milk; then squeeze the liquid out. He then used the same ingredients you used. I like artichokes both ways. Yum!
Yes that is a good way. I like them unstuffed too, with just garlic butter to dip them in.
My Grandma used bread soaked in milk (and then would squeeze out some of the milk ) to make her meatballs and they were huge and delicious.
This was my mother's favorite thing to eat. My sister still makes them. So delicious.
Was my favorite thing growing up too.
Fantastic my mother made them Christmas as a appetizers ,I love your recipes, great job coming from a full blooded Italian
Thanks very much!
Everything I love is in this recipe! Ton of Garlic, lemon and the Sicilian oregano (my fav)! I really enjoy your videos. Thank you!!!!
Man i really miss going to my exes place for christmas. Italian's really do it up big. My mind was blown when i seen what the seven fishes was PLUS there was pasta.
One of my favorite dishes of all time! I’ve never seen it made at home before. Thank you, I will be making these now at home!
Thanks very much!
@Sip and Feast thank you! So many Italian restaurants stopped doing this dish due to labor involved. I'm do happy I can do it myself and it's really pretty easy, just a bit fussy.
Oh yes. That's the way I learned to make them from my mother. Delicioso. If there are people who haven''t tried them the way you just made them, they should try it.
Thanks man! I love anchovies and pine nuts in them too, but opted for this one that will probably appeal to more people.
Delicious recipe I am making tonight. My aunt would dice some Genoa salami very small and add it to the breadcrumb mix. She said it kept the stuffing moist and added some flavor.
we are indian americans and making thanksgiving meal for 25 people all vegetarian, not vegan but vegetarian. i dont think i can ever give up butter. I was already making stuffed bell peppers - stuffed with paneer stuffing but was looking for another veggie stuffed dish. this is awesome! i've dispatched my college returned kids to get artichokes and tomorrow my guests are going to get this also. i can tell it will be awesome. and there is no such thing as too much garlic. i'll probably put more that what you have there. I'll make my own breadcrumbs and we will enjoy this. Thanks! :)
You are an Italian genius.
Love stuffed artichokes. LOve, love love them.
artichokes are, hands-down, my favorite veg - need to try this
You are such a wonderful cook to watch!! It’s like watching family!!
Another great recipe! I love the mildly bored teen. SO AUTHENTIC! Keep it up!
Thanks! I had to ask her nicely for this one lol.
Love watching you. You do everything just like my mom would. I have learned so much watching you.
I’ve made Stuffed Artichokes hundreds but, l never thought of adding Lemon Zest... Whoa! I’m definitely going to next time! Thank you! A new taste tester? Sammie is beautiful! I can’t wait to see how many taste testers you have. ♥️👍🏼👏🏼👏🏼👏🏼
Thank you so much!
Yum 😊 You have me reliving my Long Island childhood with every recipe 😋🥲🥰
As far as I am concerned this is a health channel - beats any chemical-cocktail type of finished food which I think you inspire people to sub for homemade.
You cook great. I've been making artichokes for years and your recipe is better than authentic. I made each individual artichokes in their own small dutch oven. Came out fabulous. 😊
I love artichokes and have been eating them for as long as I can remember. I have boiled, fried, roasted, poached and grilled them and your recipe is healthy. I will try them your way this weekend.
Jim- I love stuffed artichokes. Thanks for the recipe. I'm so happy you listed the names & links of other appetizers on the recipe pages of your website. I'm going to make them also. Yummy.
Love this recipe, same as my family’s recipe. Thanks for sharing this. Now I’ll have to make it again because my mouth was watering! ❤️
Thank you very much and I hope you enjoy them!
The first time I made stuffed artichokes… I used this recipe, and omg, sooooooo good.
Tasted like a fancy pasta 😅
Super easy. Super delicious. Totally worth it 💖 thank you
Thanks for sharing how to cook artichokes, and most of all for taking the mystery out of how to eat them! Wishing you and your family a lovely Christmas and a happy New Year!
Thanks! I thought it would be a good idea to show that part. Merry Christmas!
This is my all time favourite appetiser! We had an Italian lady living near us when I was growing up in Vermont, and she would always make this at Christmas and loads of other wondrous and amazing things that were so different from what we ate at home. She was always so excited when us kids would visit and love her food from her homeland. And oh my gosh her “Sunday Sauce” was incredible! I have craved these artichokes ever since moving to Scotland and have finally begun growing my own artichokes, as they are not readily available here. Thank you for sharing this recipe, you have made my day and brought back many childhood memories! And for the guy complaining it isn’t healthy, I do not recall you saying this was a healthy appetiser 🤦♀ And for the Holidays, you are having a celebratory meal, you are engulfing in something you do not eat every day. It is something special! He must be such a joy during the holidays huh? Happy Holidays to you and wishing you a safe, healthy and prosperous New Year! 💖
It's my favorite appetizer too. What a great story. I have never grown artichokes, but I might give it a shot next year. Merry Christmas!
@@SipandFeast They are very easy to grow and best of all they are perennials, so you do not need to plant every year. They are big plants though, so be warned. They are quite pretty though. But if you decide to grow them, grow away from your walk area, they are in the thistle family and therefore are very prickly on the leaves. They are gorgeous if you let a few flower, enormous purple flowers. But the advantage of growing your own is you can pick when they reach the size you prefer and you can cut the stems longer (I peel the stems and use like asparagus, so yummy. They are great marinated too (I make a yummy broad been and marinated artichoke stem flan with my homemade marinated artichoke stems...they work great with peas as well when baby broad beans are not in season.). Good luck if you decide to grow them. Merry Christmas and thank you again for sharing.
I absolutely love your channel! You are so laid back about cooking that it relaxes me AND inspires me to try your recipes! I've been telling my friends about your channel, too. It's not a "healthy food" channel, but who cares?! I WOULD like to know how you keep slim eating pasta all the time, though.
Thanks very much! Sharing with your friends is really appreciated.
I am absolutely drooling over here. I can taste the breadcrumbs and lemon 🍋 bring on the garlic 😋 cheers 🇨🇦
I came across your channel about 6 weeks ago. I love the way you share the foods you and your family have loved. Your personality and approach to the recipes you prepare is relaxed and informative. You have an authentic and realistic home vibe feel which is the way most folks cook at home. I look forward to seeing your show develop because good things come to those who are passionate and committed to their craft. Your followings will grow and grow…. Keep doing what your doing 👍
Hey thanks for being here and I really appreciate the support!
I just saw some artichokes at the Supermarket so I think I am going back to try this!
Hope you enjoy them!
Can't beat this dish. It takes a bit but its well worth it.
100% agree!
Your daughter’s sweatshirt made me miss Westhampton. We live in Memphis but have a place in Westhampton. Clamming this summer in the bay behind Cupsogue was awesome.
A few years ago we had fried artichoke in Rome. They were trimmed and then deep fried. A culinary experience
Glad to bring you back! Those fried artichoke hearts are amazing.
A beautiful looking dish. I remember my Italian mother making these & your dish reminded me of our enjoyment of artichokes. Beautiful presentation. Thank you
Thanks so much!
They look fantastic! The smaller the choke, the more tender and little or no thistle! The smaller ones would be difficult to stuff though; better for frying, omelets and dips!
We make this for all holidays. Try mixing in some Italian bread, or even wonder bread with or instead of bread crumb. Comes out more mushy. Delicious. Thank you for. Thanks your practical and simple to follow recipe🍋
One of my favorite foodchannels
Great idea about being able to eat the stem. Very approachable cooking methods
Thanks very much!
Another great recipe and how to! We make ours the same way except we dice the stems and mix them into the stuffing.
Thanks and I like that idea!
You're killing me "Smalls!!!!" lol I like the addition of white wine. They look great!!!!
Thanks so much!
Every Christmas when I was growing up, haven't had one in years.
Same with us. Making these brought back memories of helping my Grandmother prepare them.
@@SipandFeast Throw in some calamari in red sauce for my grandfather and those green pistachio and pine nut cookies and it's 1977 all over again.
mom used to make these and we would dip the leaves in garlic butter, mmm so good. this looks even better, i have never cooked one but i may now,
Thanks very much!
Try turning the lemon cut side down in your juicer. I started doing it that way and now I use it all the time
God bless you and my nonna❤for making this. She was Sicilian. It's a lot of work, but well worth it! I haven't had it prepared like that in years. Haven't had her's in probably over 50 years. That close shot of your "taste tester" picking up the stuffing filled leaf almost brought me to tears, that's how good this dish is. Great by itself, along with crusty bread of course, but as an appetizer everything you eat afterwards tastes extra special. I'll have to try it like you did in the oven. We always braised it on the stove. I make it quartered, lots of dried mint and lemon juice and zest. Water, usually white wine too. Sometimes chunks of potatoes , thickens the "sauce" and takes on the artichoke flavor and color. Thanks man, lots of love in your kitchen.
Your way sounds great. Truth is, on the stove is definitely quicker and might keep them a little moister. I just wanted to do it all in one dish and kind of set it and forget it for the recipe. I'm not sure though, in the end, how many people will attempt this recipe anyway lol.
@@SipandFeastYour way looked fine to me. Some times half way through cleaning them I wonder why, then I think how good they are and smile. At least you're opening the door for them, and once they try it they'll be hooked. I loved your peppers and eggs, my girlfriend demands them now! You got a good thing going on here. Always brings back memories. Get those fish ready for a Merry Christmas, sausage and lentils for a Happy New Year!
And don't forget the Romana Sambuca. 12:01 AM 1/1/22 salute!!!
Thank you so much for clarifying this for me! 😊 I like your cooking videos, you keep them very simple 👍
Best recipe for stuffed artichokes I've ever come across!!
Thank you so much!
@@SipandFeast Thank you! I loved it!!!!
They are so much work but one of my favorite things to make. Sometimes I add prosciutto to the breadcrumb mixture, then I'll put some shaved Parmigiano-Reggiano on top and in between some of the leaves
Soooo good!
I love the sound of the prosciutto addition!
@@SipandFeast I buy the pre-sliced/packaged prosciutto from Costco. I chop it into small pieces and add it to the breadcrumbs. It adds a bit of texture and flavor 🙂
Grandparents from Sinagra - Came on the Bismark to Ellis. Italian seasoned breadcrumbs ( progresso ), romano grated cheese, black pepper. Mix all in bowl. Coat each leaves with olive oil then spoon in mix into each leave . Steam in large covered pot with min water ( adding more water when evaporated ) Test pull a leaf for easy removal. Finish, Let set for 5 min on dry plate. Eat.......
Artichokes are worth the effort!! Yes to the stem 😁 😊🌻
Thanks very much! I agree they really are worth the effort.