Escarole Pie (Neapolitan)

 

My Mom used to make this on New Year’s Eve and it’s very unique with all of those wonderfully exotic Neapolitan flavors like capers, anchovies, raisins and pine nuts!

2 pizza dough recipes enough for 2 pizzas  (my dough recipe here)

1 bunch Escarole chopped up

2-3 tablespoons Capers drained

10-12 olives drained  ( I use a combo of Italian green and dry cured black olives or kalamata) 

2-3 anchovies 

2-3 garlic cloves minced

1/4 cup toasted pine nuts

Small Handful golden or regular raisins soaked in warm water or sometimes I use warm white wine to soften then drained  

Red pepper flakes to taste

Egg wash

Directions 

Preheat oven to 400

Clean, chop and Boil escarole 5-10 minutes and drain well!

In the dried out pot and add olive oil to saute  garlic until soft but not brown, add anchovies and cook until melted.

Add escarole and raisins and sauté several minutes, Italians like their veggies soft, add the rest of ingredients and cook until soft and melded together.

Taste for salt and spice and Set aside to cool.

Cut dough in half and roll out into 12-14 inch circles, place ingredients in center and add the top piece crimping edges to seal.

Add egg wash and make holes in top.

Bake 20-25 minutes. 

Cool slightly before slicing like a pizza!

Pasta & Artichoke Hearts

This recipe is just another reason I love Trader Joes! I am addicted to their frozen artichoke hearts (under $3.00 a bag!) and have come up with several recipes using them and so far this one is my family's favorite. You can make your own green sauce and I give a link to both of my recipes or buy a pre-made pesto which Trader Joes also just happens to carry : ) And while you are there, you can also pick up a bottle of Charles Shaw Pinot Grigio to drink with this meal for under $3, like I said, "I love Trader Joes!"
.Ingredients
2 bags frozen artichoke hearts (10-12 ounces each)
4-5 tablespoons Green Sauce: Salsa Verde or Pesto
1 pound short cut pasta: penne, farfalle,or conchiglie
olive oil
salt & pepper
Parmesan
reserved pasta water
Directions
Heat up some olive oil in a saute pan and add all the artichoke hearts straight from the freezer along with 1 tablespoon of your choice of green sauce. Salt and pepper to taste.
Cook, stirring often, until soft and tender, this takes about the same time as you need for the pasta!
Meanwhile start your pasta water, salt well and cook pasta until al dente. Drain pasta but reserve 1 cup of the water.
In the saute pan with the artichokes  add pasta and the rest of the green sauce and toss well. Add the water if it is too dry starting with 1/2 cup tossing to incorporate.
Remove from heat and add some more olive oil and Parmesan, toss, and serve with more Parmesan cheese at the table.
Even though the 'experts" say to never drink wine with artichokes I find that a Pinot Grigio goes nicely with this dish : ) There.... I said it.

Stuffed Steamed Artichokes

My Daddy: Andrea Casolaro 💓

This is my Dad's, Andrea Casolaro, recipe. Artichoke season is March – May. You will want large ones (for stuffing) with tight leaves and rather heavy for their size with a deep green color. The artichoke should squeak when you rub the leaves together. So now you can look like a real professional on your next artichoke shopping trip!
Ingredients
4 large artichokes
Ingredients
4 large fresh artichokes or 6 medium (freshness test: squeaky and heavy)
1 cup Italian style bread crumbs
2 lemons (the zest of one and the juice of both)
3/4 cup grated Parmesan cheese
1/3 cup chopped parsley
2 cloves garlic - finely minced or grated
salt and pepper
6 tablespoons olive oil
Preparing the Artichokes:
First remove most of the tough outer leaves. You will think that there are not much left but don't worry there will be plenty. Here is a picture of how my Dad's looked after he removed the outer leaves.

Next, chop off the bottom of the stem leaving just enough for it to be able to stand up in a pot. Now chop off the top of the very artichoke. Open up the leaves and make room for the stuffing then place in a bowl with lemon juice and water.

Make the Stuffing:
Mix all of the dry ingredients with the parsley, lemon zest, garlic, and olive oil. Stuff this into the middle of each and in between the leaves of each artichoke.
Steaming the Artichokes:
Now place a few inches of water, maybe 2-3, in pot. Add the lemon juice and drizzle some olive oil in. Bring this just to a boil and do not allow it to evaporate. Place the artichokes in making sure they are standing up and kind of snug and put the lid on. Lower it to a simmer and steam them for an hour. They will be tender when they are finished.

To Eat: You place a leaf in your mouth with the pointy end out and scrape the "meat" off with your teeth. Next, you eat the stuffing, avoiding the choke. Now cut off the choke and eat the best part, the heart! It's not as hard as it seems. The choke looks kind of hairy and you will know that it's not edible.
Wine & Artichoke Pairing Note: Wine is very hard to pair with artichokes because the artichokes are so over bearing in flavor but beer or a simple sparkling white wine go well.

Stuffed Baked Artichokes

Stuffed Artichokes
This is My Mom's, Carolann Sasso, recipe. Artichoke season is March – May. You will want large ones (for stuffing) with tight leaves and rather heavy for their size with a deep green color. The artichoke should squeak when you rub the leaves together. So now you can look like a real professional on your next artichoke shopping trip!
· 4 large artichokes
· 1 cup grated cheese
· 2 cloves garlic minced
· Salt & pepper to taste
· 2 cups bread crumbs
· 6 tbsp. olive oil
· 2 tbsp. parsley & oregano
Wash artichokes under cold running water. Cut off the stem and remove the tough outer leaves. From the top cut off about 1/4 of the artichoke. Steam artichokes for 20 minutes, covered . Cool to room temp. Spread the leaves apart with your fingers. Take a spoon and scoop out the fuzzy center. In a bowl mix the cheese, garlic, bread crumbs, olive oil, parsley, oregano, salt & pepper. Stuff the mixture between the leaves and fill the center. In a baking dish place the artichokes upright. Pour enough water in the dish to cover half of the artichokes. Cover with a lid or aluminum foil. Place in a preheated oven at 350 degrees for approximately 30-35 minutes or until they are tender. Remove the artichokes from the water and let it cool to room temperature.