CNYEats A Taste of Utica Corned Beef and Stuffed Artichoke

by Joanne on July 17, 2011

Confused?  Shouldn’t it just be “Corned Beef and Cabbage”this week?  Well, it is …but then we made the Artichoke recipe on the same page.  This weeks Taste of Utica is a TWO-FER!  Enjoy.


Guinness Corned Beef and Cabbage, posted by Mella’s Grandson


  • 3 to 4 lb brisket
  • 2 cans Guinness Stout
  • 2 Bay Leaves
  • 2 tsp black pepper
  • 1 lb peeled carrots, cut into chunks
  • 2 lb peeled potatoes – quartered
  • large cabbage cut into wedges

Place meat in a pot. Add the beer and enough water to cover meat.  Add bay leaves and pepper and simmer (never boil) for 45 min. per lb.

Add vegetables EXCEPT cabbage.  Simmer 15 minutes more then add cabbage and simmer another 15 minutes.



For those wondering what a Vegetarian eats on nights like this, I followed the same recipe reducing the time and using Soy Crumbles instead of meat


Everyone was over the top THRILLED with the meal.  A wonderful fulfilling recipe for a Sunday and it doesn’t even have to be St. Patrick’s Day!

Stuffed ArtichokesCarciofi Ripieni, posted by Rainie Piccione

It was my first time doing ANYTHING with fresh artichoke.  I’ve had the dip and I’ve had them in a jar but never FRESH.  They are a bit cumbersome but well worth it in the end.

Here is an excellent step-by-step on cooking and eating an artichoke:  SIMPLY RECIPES


  • 4 large artichokes


  • 2 cups seasoned whole wheat bread crumbs
  • 3/4 cup fresh grated Romano cheese
  • 2 cloves chopped garlic
  • 1 bunch green onions, chopped
  • 1/2 cup fresh parsley,, chopped
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 cup lemon juice
  • 2 cups vegetable or chicken broth

Prepare filling:

Mix breadcrumbs, cheese, garlic, onions, parsley, salt and pepper. Set aside.

Prepare artichokes:

Cut the stems off the artichokes.  Carefully cut off the tops of the artichokes and pull off the small tough leaves at the bottom.

Snip the pointy tips off the remaining leaves.  Wash thoroughly.

Lay the artichoke top side down and press with the palm of your hand to loosen leaves. 

Pull out the center of the artichoke.  Immediately dip the artichoke into lemon juice to prevent browning. Pour some lemon in the center as well. 

Stuff the center and leaves of artichoke.

In a large pot add the artichokes and pour the broth on top and around artichokes.  Simmer over medium heat for around 1 hour until the bottom of the leaves are tender.  Just pull a leaf off and make sure it’s not tough. 


*Check after 30 minutes to make sure you have enough broth. If not, add more.

My father was extremely excited since he hadn’t eaten stuffed artichoke in years.  I felt the same way – YEARS!  My mother and Ted had never experienced the enjoyable taste and the frustrating toil of eating them.  They are messy but SO GOOD and well worth the effort.

We all had them for lunch with a side of Edamame.  Perfect!

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  • At 2011.07.17 19:47, claudia lamascolo said:

    I would absolutely love the corn beef just yummy looks awesome great photo’s~

    • At 2011.07.18 06:57, Medeja said:

      Artichokes is something I haven’t tried and have no idea how to eat 🙂

      • At 2011.07.18 11:37, Ali said:

        Wow – those stuffed atrichokes look wonderful. I never had any idea how to cook them whole but those look fairly easy and delicious!

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