A Part of the artichoke most people discard, to their loss, is the stem. Once trimmed of its tough, green outer layer, the stem is all tender pulp, similar to the heart, with concentrated artichoke flavor. In this recipe the artichokes are stuffed with a mixture composed of their own chopped stems, plus garlic, parsley, and Parmesan. They are cooked entirely in butter. The taste is essence of artichoke, faintly aromatized by the garlic and parsley—delicate enough, in its savoriness, to accompany a broad variety of meat dishes.
© 1986 Marcella Hazan estate. All rights reserved.