Quick Italian Bread Salad (Panzanella)

This classic Tuscan  quick Italian bread salad ( panzanella) is a simple mix of ripe tomatoes, cucumbers, fresh mozzarella, crunchy croutons and a simple tangy vinaigrette- but don’t let the simplicity fool you. This rustic summer salad is deliciousness in every bite, proving that simply ingredients like  tomatoes and bread can be anything but ordinary. And it’s one of my favorite things to make with tomatoes when they are in season.

Things to know about this Quick Italian Bread Salad (Panzanella) recipe

This easy Italian bread salad is the perfect way to use up day-old bread. Known as Panzanella, this rustic Tuscan salad turns simple ingredients—like crusty bread, ripe tomatoes, fresh cucumbers, red onion, and basil—into a bright and refreshing summer meal. It’s a no-cook, quick recipe that’s ideal for warm days when you want something light but satisfying.

Panzanella comes together fast with pantry staples and garden-fresh vegetables. The bread is lightly toasted in the oven for texture, then tossed with juicy tomatoes and a zesty red wine vinaigrette that soaks into every bite. The result? A flavor-packed salad that’s hearty enough to serve on its own or alongside grilled meats, seafood, or a bowl of chilled soup.

This quick Italian salad is perfect for meal prep and outdoor dining. It holds up well at room temperature, making it a great choice for picnics, potlucks, or summer barbecues. You can customize it with extras like olives, roasted peppers, or mozzarella, making it endlessly adaptable. Whether you’re looking for a quick weeknight side or a simple vegetarian main, this Italian bread salad checks all the boxes.

Ingredients

• You said:

  ChatGPT said:Quick Italian Bread Salad (Panzanella)Ingredients:

  • 3 cups day-old crusty Italian bread, cut into 1-inch cubes

  • 3 cups diced  tomatoes

  • 1 cucumber, peeled and chopped

  • ½ red onion, thinly sliced

  • ½ cup fresh basil leaves, torn

  • ¼ cup extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 garlic clove, minced

  • Salt and black pepper to taste

  • Optional: fresh mozzarella balls or shaved parmesan

  ---

  Instructions

  1. Cut the bread into medium size cubes Season with the Italian seasoning, olive oil, salt, pepper,  garlic, and onion powder.

  2. In a dry skillet or oven at 375°F, toast the bread cubes for 5–7 minutes until golden and crisp. Let cool slightly.

  3. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.

  4. In a large bowl, combine the tomatoes, cucumber, red onion, and basil. Add the toasted bread cubes and fresh mozzarella balls.

  5. Drizzle the dressing over everything and toss well to coat. Let sit for 10–15 minutes so the bread can soak up the dressing and

Vegetarian Orzo with Asparagus and Peas

I  love this vegetarian orzo with asparagus and peas in the summertime. It’s the kind of easy, light dish that comes together quickly  feels good and tastes delicious . The combination of sweet peas, tender asparagus, and a hint of lemon makes it perfect for summer. It’s perfect for a light lunch or on the side of grilled meats and fish.

Things to know about this Vegetarian Orzo with Asparagus and Peas recipe

• Seasonal and Fresh: This dish shines in spring and summer when asparagus is in season and peas are at their sweetest. Fresh or frozen peas both work beautifully.

• Great for Make-Ahead: You can cook the orzo and veggies in advance and serve it chilled or gently rewarmed. It holds up well for lunches, potlucks, or picnics.

• Light but Satisfying: It’s vegetarian, with just the right balance of comfort and freshness. Add a sprinkle of cheese or a poached egg if you want to make it heartier.

• Customizable: Swap in other green veggies like zucchini, spinach, or snap peas. You can also stir in herbs like basil, mint, or parsley for an extra flavor boost.

• No-Fuss Cooking: It cooks all in one pan like a risotto but takes less time and effort—great for quick lunches or simple summer sides.

  If you are Craving More Orzo Recipes

  If you love easy, flavorful dishes like this one, be sure to check out my other orzo recipes! Creamy lemon parmesan zucchini orzo or pan seared salmon

• If you try this recipe, I’d love to hear how it turned out—leave a comment below or tag me on Instagram so I can see your beautiful plates!

Vegetarian Orzo with Asparagus and Peas

Servings: 3-4
Prep Time: 10 minutes

Cook time: 20 minutes

Ingredients

• 2 cups orzo
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 1/2 cup chopped onion
• 1 Tbsp. minced garlic
• 2 cups asparagus , trimmed and cut into 1 inch pieces
• 1 cup fresh or frozen peas
• 3 cups vegetable stock
• Juice and zest from one lemon
• 1/2 cup chopped Italian parsley
• 1/2 cup parmesan cheese
• Salt and pepper to taste

Instructions

 Pan-Fried Eggplant Cutlets (Milanese Style)

If you don’t like eggplant, this pan-fried eggplant cutlet recipe may just change your mind . Growing up, eggplant Milanese style  was one of those meals that made a regular weeknight feel special—crispy, golden slices of eggplant, lightly fried and served with just a squeeze of lemon or a pile of peppery arugula. It’s a typical  kind of Italian recipe, that proves you don’t need a long list of ingredients to make something really satisfying. Whether you serve it as a main course with a fresh salad or as a starter with warm marinara, this classic Italian dish is always a crowd-pleaser.

Things to know about this  Pan-Fried Eggplant Cutlets (Milanese Style) recipe

Ingredients

• • 2 medium eggplants

  • Kosher salt (for sweating the eggplant)

  • 2 large eggs

  • 1½ cups  breadcrumbs

  • ½ cup grated Parmigiano-Reggiano

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • 2 Tbsp. chopped Italian parsley

  • salt and pepper to taste

  • 2 cups Olive oil canola blend  (for frying)

Instructions

1. Prepare the eggplant:

   • Peel the eggplant in strips. then slice lengthwise into thin 1/3 -inch thick slices

   • Set a colander over a bowl.  Sprinkle both sides of the eggplant  with kosher salt. Let sit in the colander, weighted down, for at least 30 minutes to draw out bitterness and excess moisture. Rinse and pat dry thoroughly.

2. Set up breading stations:

   • In a shallow dish add the eggs and wisk slightly .

   • In a second bowl, mix breadcrumbs, Parmigiano, garlic powder, oregano, and parsley

3. Bread the eggplant:

   •  Dip each eggplant slice first into the beaten eggs, and then in the breadcrumb mixture. Press gently to help crumbs adhere.

4. Fry:

   • Heat the olive oil canola blend in a large skillet over medium heat.

   • Fry eggplant slices in batches, about 3–4 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven if needed.

5. Serve:

   • Plate with lemony arugula salad and extra shaved Parmigiano, or spoon warm marinara on the side or over top. and a drizzle of good olive oil . ENJOY!!!!

Lemon ricotta pasta and peas

Lemon Ricotta Pasta with Peas is one of my absolute favorites. This recipe is a fresh, creamy twist on the classic Italian pasta e piselli,  I grew up with. It’s a  bright, creamy spin on the comforting pasta e piselli my mother made often when I was growing up. She would cook ditalini or broken spaghetti with sweet peas in a simple broth, That humble dish of pasta and peas was a staple in our kitchen, especially in spring when sweet peas were in season and time was short. This version keeps the simplicity I love but adds a touch of brightness with fresh lemon and a generous spoonful of ricotta cheese. It’s light, comforting, and always hits the spot—perfect for busy nights when I want something quick and easy and a little indulgent.

Things to know about this Lemon ricotta pasta and peas

• Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.

• Use Fresh or Frozen Peas: Either works beautifully—frozen peas are a great pantry staple and stay sweet and tender.

• Pasta Matters: Short shapes like fusilli, orecchiette, or shells work best because they hold onto the creamy sauce.

• Reserve That Pasta Water: A splash of hot starchy pasta water helps melt the ricotta into a silky, cohesive sauce.

• Lemon Brightens Everything: Use fresh lemon juice and zest—it cuts through the richness of the ricotta and adds a fresh finish.

• Make It Your Own: Add fresh herbs like basil or mint, a sprinkle of grated Parmesan, or even a few chili flakes for a touch of heat.

• If you like easy warm weather pasta dishes try my vegetarian zucchini and tomato pasta or my creamy  lemon parmesan zucchini orzo
•  To sum it up this lemon ricotta pasta and peas is the perfect combination of easy and delicious. The addition of the ricotta elevates the entire dish. Sometimes , it’s just one ingredient that transforms a simple recipe into something memorable. I hope you try it and taste the difference ricotta makes-let me know what you think in the comments. ENJOY!!!

Ingredients

• 1/2 lb. small shaped pasta
• 4 cups fresh or frozen peas
• 2 cups ricotta cheese
• 2 Tbsp. olive oil
• 1 cup finely chopped onion
• 1 Tbsp. minced garlic
• juice and zest from 1 lemon
• 2 cups pasta water
• 1/2 cup grated parmesan cheese
• 2 tbsp. chopped Italian parsley
• freshly ground black pepper
• salt to taste

Instructions

1. In a pot of  boiling salted  water cook your pasta el dente reserving at least 2 cups before draining
2. While the pasta is cooking, in a large saute pan over medium heat add the olive oil, then add in the onion and garlic and cook until soft and fragrant , but not brown.
3. Add the peas and cook 4-5 minutes until the peas are cooked but not mushy. Then add in the pasta water and the ricotta. Simmer until sauce thickens (3-5 minutes ).
4. Add the parmesan cheese , and freshy ground black pepper, salt according to taste,
5. Plate top with more parmesan and the freshly chopped Italian parsley. ENJOY!!!

Vegetarian zucchini and tomato pasta

This vegetarian zucchini and tomato pasta is one of those easy, feel-good meals  I like to make when the garden (or the market ) is full of summer produce. It comes together with just a handful of  simple ingredients-zucchini, sweet cherry tomatoes, garlic, and pasta- nothing fancy, just simple flavors that produce delicious results. It’s the kind of dish that feels good for you fresh.

Things to know about this vegetarian zucchini and tomato pasta recipe

1. It’s all about easy : This pasta dish uses a few fresh seasonal  ingredients and makes them delicious. No fancy techniques, or unrecognizable ingredients you can’t pronounce, just good ingredients done right.
2.  Quick and easy : You can have this meal on your table in under 30 minutes, making it perfect for busy weeknight meals.
3. Naturally vegetarian and easy to customize :
4. It’s meatless but still satisfying, and if you want to add a protein boost, try tossing in some grilled  chicken, shrimp or white beans during the final toss with the pasta. They soak up the garlicky tomato juices and make the meal extra special for Saturday dinners with friends.
5. I hope this simple vegetarian zucchini and tomato pasta brings a little comfort  in how easy it is to make . It’s one of those recipes that doesn’t ask much of you, but gives so much back fresh, easy, and delicious. Whether you keep it vegetarian or add your favorite protein, it’s the kind of reference recipe you’ll want to come to again and again. ENJOY!!
6. And please when you make this pasta dish leave me a comment below with your experience with the recipe. Snap a photo, and tag me on social media. I love seeing your creations. It’s my favorite part!!

Ingredients

• 1/2 lb. short pasta
• 2 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 teaspoon red pepper flakes
• 2 medium zucchini cut lengthwise and sliced
• 1 pint cherry tomatoes
• 1 cup my easy marinara sauce
• 1 cup vegetable stock
• 1 cup reserved pasta water
• Salt and pepper to taste
• Grated parmesan and a few basil leaves for serving

Instructions

1. Bring a pot of salted water to a boil and cook your pasta el dente. Reserve about 1 cup of the pasta water, then drain.
2. While the pasta is cooking, heat the olive oil in a large skillet, over medium heat. Add the garlic and saute until soft and fragrant- don’t let it brown.
3. Add the tomatoes, red pepper flakes and  a pinch of salt and cook 5-6 minutes until the tomatoes are soft and  blistered
4. Add the zucchini and cook until tender 4-5 minutes. Add the marinara sauce and the reserved pasta water and cook 5 minutes longer.
5. Add the drained pasta to the pan. Toss everything together until well coated and glossy. Stir in the parmesan cheese and stir to melt into the sauce
6. Serve hot with fresh basil leaves and additional parmesan cheese. ENJOY!!!

Easy homemade spinach crepes

Looking for a quick , easy and delicious healthy meal that’s perfect any time of the day ? These easy, homemade and quick spinach crepes are just what you need! Light , savory, and full of good for you spinach, these crepes come together in minutes and make a versatile base for your favorite fillings. I used them to make a lighter version of spinach manicotti- filled the crepes with a creamy ricotta and spinach filling, placed them in a baking dish with my easy marinara sauce, topped them with shredded mozzarella and baked them until the cheese was bubbly and golden.

 Things to know about this Easy homemade spinach crepes recipe

These savory spinach crepes are easy to make! They take a little bit of time- you have to fry each one separately but other then that, they’re really easy to make. Crepes are nothing more than super thin pancakes, deliciously neutral in taste. It’s the fillings that make them savory or sweet.

If you want to make crepes into a lunch or dinner, what I do is make a rich ricotta and spinach filling and use these spinach crepes  instead of store-bought pasta tubes to make manicotti. I layer them in a baking dish with my easy marinara sauce and bake until bubbly and golden.  It’s a lighter, healthier version on the classic- delicious and perfect to make ahead of time , and bake when you’re ready to serve.

These easy homemade spinach crepes are a healthy alternative, they’re delicious and a versatile staple you’ll make over and over again. Whether you’re making them for a quick lunch, using them for manicotti, or filling them with whatever you have on hand, you’re going to love them!!! Try them with my easy marinara sauce and your favorite savory filling for a delicious easy dinner everyone will love. And if your looking for a more classic option, check out my plain crepes how to make homemade crepes -prefect for sweet or savory fillings. And what I used to make my delicious Italian crepe Manicotti with bechamel

Let me know how you used them- I’d love to hear what fillings you came up with, snap a picture and tag me on social media, I love to see your creations . It’s my favorite part!!

Ingredients

• 2 cups fresh spinach
• 1 1/2cups of flour
• 3 eggs
• 1 cup milk
• 2 Tbsp. of butter
• salt and pepper to taste

Instructions

1. Prepare the spinach by placing it a dry saute pan and cook until wilted ( 2-3 minutes) let cool, squeeze out as much liquid as possible.
2. In a blender or food processer combine the spinach, eggs, milk and salt , blend until smooth.
3. Add the flour and pulse until combined. Don’t over mix. The consistency should be smooth and thin , similar to heavy cream. It should coat the back of a spoon. Then set the batter in the fridge to rest for at least 1 hour or overnight.
4. Heat an 8 inch non-stick skillet over medium high heat. Grease with a small amount of batter. Pour a small amount of batter( about 2 Tbsp.) into the pan and swirl to coat evenly. Cook each crepe 1-2 minutes per side. Greasing the pan with butter lightly before each crepe.
5. To store spinach crepes, allow them to cool completely before stacking and covering them tightly with plastic wrap or placing them in an airtight container. Keep them in the fridge for 2-3 days.  For freezing separate each cooled crepe with parchment paper, stack and wrap tightly with plastic wrap or place in a freezer safe container. They will last in the freezer up to three months.
6. To reheat the frozen  spinach  crepes, thaw the crepes in the fridge, then warm them up in a skillet or microwave until heated through.
7. Second,
8. And so on

Italian crepe manicotti with Bechamel

These Italian crepe manicotti with bechamel sauce are made with homemade crepes, filled with a ricotta and spinach filling before being  laid on a bed of marinara sauce. Then they are  topped with a  creamy bechamel sauce  and freshly grated mozzarella before being baked to a golden deliciousness.

The crepe recipe is the one I always use they’re soft, light and so easy to work with . Not to mention how easy they are to make. Of course you can use store-bought manicotti shells in this recipe. but why would you when homemade crepes tastes so good and are so easy to make.

Tips for this Italian crepe manicotti with bechamel recipe

A few tips: Let your crepes cool before filling so they don’t tear. Don’t overstuff – just a few spoonful of filling is perfect. A little bechamel goes a long way, just enough to coat the manicotti and bubble up around the edges. You can assemble the whole dish a day ahead and keep it covered in the fridge-just bring it to room temp before baking. It also freezes beautifully, so it’s great for making ahead when you’re feeding a crowd or the holidays.

If you’ve never made manicotti with crepes , give it a try and tag me when you do. I love to see your creations. And trust me, once you taste these Italian crepe manicotti  you’ll never reach for the store-bought shells. ENJOY!!!!

Ingredients

12 crepes from my How to make homemade crepes

3 cups your favorite marinara or  my easy marinara sauce

FOR THE FILLING:

2 cups ricotta cheese

2 cups shredded mozzarella divided 1 cup for the filling and 1 cup to top the manicotti before baking.

1/2 cup parmesan cheese

1 egg

1 cup blanched spinach or Swiss chard, squeezed dry and chopped

salt and pepper to taste

INSTRUCTIONS

In a bowl mix together ricotta, parmesan cheese, 1 cup of the shredded mozzarellas, egg, spinach or chard. Season with salt and pepper to taste set aside

Ingredients: FOR  the EASY BECHAMEL SAUCE

• 1/2 stick of butter
• 1/4 cup flour
• 2 1/2 cups of whole milk
• pinch of nutmeg
• salt and pepper to taste
• INSTRUCTIONS
• Melt the butter in a saucepan over medium high heat
• Whisk in the flour and cook 1-2 minutes stirring . Gradually whisk in the milk a little at a time , stirring continually. Cook 5-6 minutes until the bechamel sauce is smooth and thickened. Season with salt and nutmeg.
• Assemble the crepes : Preheat your oven to 375-degrees.
• Place 1-2 generous Tablespoon of the ricotta, spinach filling in the center from end to end of the manicotti. Roll them up like a jelly roll. Repeat with remaining crepes.
• In an oven proof lasagna pan add the 3 cups of my easy marinara sauce. Place the filled manicotti on top of the red sauce, top with the béchamel sauce. Add the remaining shredded mozzarella and bake covered for 30- 35 minutes . Remove the cover the last 15 minutes. ENJOY!!!!

Italian spinach pie Torta Pasqualina

This delicious Italian spinach pie  torta Pasqualina is made with pastry dough, spinach, or other greens like swiss chard or artichokes, ricotta cheese and eggs. Traditionally, torta Pasqualina was made with Swiss chard. This leafy green was abundant in Italy during the spring and  symbolized the season’s renewal.

Over time , as the dish made it’s way into Italian- American kitchens, the recipe evolved. spinach became a popular substitute- it’s easier to find, milder in flavor, and cooks down perfectly into the creamy filling. Today , both greens are widely used, and many home cooks use what’s seasonal or convenient. You can mix swiss chard and spinach for the best of both greens. Despite the changes the basis of torta Pasqualina remains the same, a flaky pie filled with greens, ricotta and those signature whole eggs inside, symbolizing life and a celebration of renewal.

 Make Italian spinach pie Torta Pasqualina easy

To make this classic Italian spinach pie more approachable for busy or beginner cooks, you can (like I did) use store-bought pie crust or puff pastry.  The original version used an olive oil dough  and had 33 layers of dough, symbolizing the 33 years of Christ’s life. In today’s home kitchens, you can still honor the spirit of the tradition without all the layers.

Simply roll out the a refrigerated pie crust into a pie pan or spring from pan and press it gently to fit. Add your creamy filling, then crack in your whole eggs, just like the traditional method. You can choose how many eggs to add based on the size of your pie and your preference- some use two , others like me go for four or five. Top with the second  crust, crimp the edges and bake until golden. Using ready-made crust gives you a buttery, flaky texture with minimal fuss- perfect for Easter brunch or weekday prep.

Whether you’re honoring a family tradition or starting a new one, this Italian spinach and ricotta pie brings a slice of Italy to your table. And with the help of a store-bought crust, you can enjoy all  the flavors of Torta Pasqualina- without spending all day in the kitchen. Simple, delicious and full of history, it’s a recipe that brings me back to my childhood. ENJOY!!!

If you like traditional Italian Holiday recipes try my rosemary garlic seared lambchops or Italian  Easter rice pie or Italian boneless leg of lamb roast

Ingredients

• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 1 Tbsp. minced garlic
• 1 1/2 lbs. fresh spinach or swiss chard
• 2 cups ricotta
• 1/2 cup grated parmesan cheese
• pinch of nutmeg
• 2 Tbsp. chopped Italian parsley
• 7 eggs  3 mixed into the filling and 4 or more cracked whole into the pie
• 2 pie crust store bought
• egg wash for brushing the crust
• salt and pepper to taste

Instructions

1. Sauté the onion and garlic in the 2 Tbsp. of olive oil until soft and translucent, then add the spinach and cook for just a few minutes until wilted. Let cool slightly. Then use your hands to squeeze out as much of the liquid as possible and chop.
2. In a bowl, mix the add three of the eggs and whisk slightly, add in the ricotta, parmesan, spinach, parsley, nutmeg, salt and pepper to taste
3. Line a lightly greased  pie dish or 8 inch spring form pan with one of the pie crust, fill with the spinach mixture.
4. Make 4-5 small indentations in the filling using the back of a spoon and crack one egg into each one- don’t stir. These will bake whole inside the pie
5. Cover with second crust, seal the edges, and cut a few small  slits on the top. brush with egg wash .
6. , Bake in a 375 degree preheated oven for 45-55 minutes, or until golden brown and the filling is set
7. Let cool slightly before slicing. ENJOY!!!

Parmesan asparagus with  blistered tomatoes

This Asparagus topped with grated parmesan and blistered tomatoes is a stovetop side dish that is easy to make. It’s a favorite side dish in our house, especially during asparagus season. Asparagus have a short growing season, and I try to use it in different recipes when it’s in season. Funny, I didn’t even  like asparagus growing up- but somewhere along the way , my taste buds matured. I use them in risotto, mixed in pasta dishes and frittata. In this recipe the tomatoes are blistered on the stovetop with garlic , then removed and in the same pan the asparagus are steamed tender,  grated parmesan goes right over the warm  asparagus, then topped with the blistered tomatoes. Then a little more freshly grated parmesan cheese over it all. It’s a perfect side dish for any  spring or summer meal.

Things to know about this Parmesan asparagus with  blistered tomatoes recipe

Look for asparagus stalks that are around the size of your pinky finger for the best results. Skinny asparagus stalks tend to become stringy after cooking and larger ones may require more time to cook. Use ripe cherry or grape tomatoes. Look for ones that are plump and bright in color- we don’t want wrinkled or dull tomatoes they don’t blister as nicely or taste as fresh.

Don’t overcook the asparagus. You want them to be tender but still have a bite. It only needs a few minutes in the pan . especially if you are using the thinner asparagus.

Grate the parmesan fresh . Pre-shredded cheese won’t melt or taste the same. Freshy grated parmesan makes a big difference in flavor.

This Parmesan asparagus with blistered tomatoes is best severed warm or at room temperature. That said leftovers are great on top of toasted bread , for a delicious bruschetta  or tossed into pasta.

This asparagus recipe is quick , fresh and full of flavor – perfect for busy weeknights or spring time gatherings. ENJOY!!!

If you like asparagus as much as I do check , be sure to check out some of my other favorite asparagus recipes. Leeks, peas and asparagus risotto or asparagus prosciutto ricotta tart or asparagus and rice soup

Ingredients

• 1 bunch fresh asparagus trimmed
• 1 pint cherry tomatoes
• 3 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1/3 cup white wine
• 1/2 cup vegetable stock
• 1 cup freshly grated parmesan cheese
• fresh basil leaves
• salt and pepper to taste

Instructions

1. Prep the asparagus by trimming off the woody ends
2. In a medium saute pan over medium high heat in 2 tbsp. olive oil saute the garlic until soft and translucent. Add the tomatoes and cook until blistered, remove. In the same pan  add the remaining olive oil. Then add the asparagus, white wine. and the vegetable stock , steam for 7-10 minutes or until the asparagus are cooked but still crisp tender and the liquid has been absorbed.
3. Top the asparagus with the parmesan cheese. Place the tomato mixture on top of the parmesan, add more cheese on top of the tomatoes, cover and cook just until the cheese melts and the tomatoes are heated through.
4. Top with fresh basil. ENJOY!!!

Braised Italian artichokes alla Romana

Braised Italian artichokes alla Romana are as authentic as it gets. Stuffed with breadcrumbs, cheese and parsley they’re a family favorite. My mother would make them from the artichokes she grew in our garden. Sometimes she stuffed them and sometimes she would braise them with the fava beans she grew.

This artichoke recipe is typical of Italian cooking , where simple, seasonal, ingredients come together with delicious results. You don’t have to grow your own artichokes to make this artichoke recipe- just pick up some fresh ones from your grocery store or local farmers market.

Tips for success when making braised Italian artichokes alla Romana

For this braised artichoke alla Romana  recipe, the best artichokes to use are the smaller , more tender ones often called” baby artichokes” or Italian globe if you can find them. Look for ones that feel firm and heavy for their size, with tightly packed leaves and no browning or dryness on the tips.

When it comes to cleaning them , don’t be intimidated- it just takes a little patience. Start by snapping off the though outer leaves near the base until you reach the softer, pale green ones. Trim the top inch or so off the artichoke using a sharp knife, and a vegetable peeler to shave the tough outer layer from the stem. Then , with a spoon scoop out the fuzzy choke in the center if it’s developed ( smaller ones may not have much) . Rub the cut parts with a sliced lemon right away to keep them from browning. Then drop them in the bowl of lemon water while  you clean the rest.

Once the artichokes are cleaned and stuffed, they are placed in the pan upside down with the stem up-so the filling stays in place. Nestle them tightly, then leave them alone. This is important: once they’re in the pan, don’t move them around. Let them slowly braise in the seasoned liquid until tender.

It’s a bit of a labor of love, but once they’re stuffed and gently braised they become melt in your mouth delicious. If you’ve never made braised Italian artichokes alla Romana, this is your sign to try this recipe. Trust me- once you taste them, you’ll be making them often. Let me know if you do-I’d love to hear how they turned out. THANKS!!! These stuffed artichokes pair deliciously with my ROSEMARY GARLIC SEARED LAMBCHOPS for a delicious restaurant-quality meal. Or along side my perfectly wine reduction filet mignon

Ingredients

• 3-4  medium size globe artichokes
• 1 lemon
• 2 thinly sliced garlic cloves
• 1/2 cup good quality extra virgin olive oil
• 1 cup white wine
• 1 cup chicken stock
• FOR THE FILLING
• 2 cups breadcrumbs
• 1/2 cup grated parmesan
• 1 Tbsp. finely minced garlic
• 1 Tbsp. olive oil
• salt and pepper to taste

Instructions

1. Fill a large bowl with water and the juice from 1 lemon.
2. Trim the stems, leaving about 1 inch. Peel the stems with a paring knife. Remove the tough outer leaves until you get to the pale green/yellow tender ones.
3. Slice off the tough top third of the artichokes.
4. Gently open the center and remove the tough choke  using a spoon( if present)
5. Use the sliced lemon and rub each artichoke.
6. Place the cleaned artichokes in the lemon water to prevent browning while making the filling.
7. MAKE THE FILLING: Mix together the breadcrumbs, garlic, parmesan cheese, parsley and 1-2 Tablespoons of  olive oil. Mix until well combined.
8. Remove the artichokes from the water, pat dry . Place 2 Tablespoons of the filling into the center of each artichoke.
9. Place the olive oil in a large pot large add the garlic and cook for 1 -2 minutes to infuse the oil. Don’t allow the garlic to brown. Then add the  wine and chicken stock. Place the artichokes in the pot stem up and filling side down. (they should fit snugly) and the liquid should come about 1/3 of the way up. If the stems are too tall to allow for the pot to be covered  just cut the stems shorter and put them in the pot.
10. Cover and simmer over low heat for 30-40 minutes or until tender. Serve warm or at room temperature with some of the braising liquid served on top. ENJOY!!!!