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Carciofi Vignarola (Italian Artichoke Casserole)

Carciofi Vignarola is a tasty casserole stuffed with vegetables, meat, and spices. Try this authentically Italian dinner tonight.

Cooking Time1 hr 15 min


  • 4 large artichokes
  • 1 lemon
  • 2 tablespoons butter
  • 1 head lettuce
  • 2 strips bacon
  • 1 cup dry white wine
  • 1 pound unshelled peas
  • 1 pound celery
  • 1/2 head fennel
  • 1 carrot
  • 8 small new potatoes
  • 1 large tomato
  • salt and pepper, to taste
  • 1/2 cup Mozzarella cheese


1. Trim stems from; 4 large artichokes and remove two rows of the lower outer leaves. Cut 2 inches of the leaves from the tops of the artichokes. Separate leaves, wash well, and cut out pale yellow leaves from centers. With a siver spoon, scrape out the chokes. Drop artichokes immediately into cold water acidulated with the juice of 1 lemon.

2. Grease a casserole large enough to hold the artichokes with: 2 tablespoons butter. Shred 1 head lettuce and spread it on bottom of casserole. Shred 2 strips bacon and sprinkle pieces on top of lettuce. Place artichokes on the bed of lettuce. Shell 1 pound fresh peas and fill centers of artichokes with the peas. Surround artichokes with: the heart of 1 bunch of celery, chopped, 1/2 head fennel, chopped (including some of the green leaves), 1 carrot sliced, 8 small new potatoes, peeled, and 1 large ripe tomato, cut into wedges.

3. Add: 2 cups water, 1 cup dry white wine, 2 teaspoons salt, and 1/4 teaspoon pepper. Bring liquid to a simmer, add cheese, cover casserole tightly, and cook over low heat for 75 minutes.

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I don't undetstand the 4th step! How can you make a casserole in a glass baking dish on top of the stove......??????? It says to simmer on the stove for 75 minutes. I never heard of such a thing. I want to bake it. What temp and how long???

I was going to bake it my self.


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