Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Stuffed Artichokes

• ½ cup breadcrumbs
• ½ cup parmigiano, grated
• 5 cloves garlic, 2 chopped 3 smashed
• 3 tablespoons flat leaf parsley, chopped
• 1 teaspoon of fresh oregano, chopped
• 2 tablespoons + ¼ cup Extra Virgin Olive Oil
• Juice and zest of 2 lemons
• salt and freshly ground pepper
• 4 artichokes
• 1½ cups white wine
• 1 cup vegetable broth

Serves 4

Artichokes were always reserved for special occasions in my family. We ate them stuffed on holidays. This is one of my mother's specialties. At the restaurant, we added a slice of pancetta, chopped, to the filling, which is a great variation. Serve these one per person. Pull off the leaves and scrape the meaty part of each one with your two front teeth. When you get through all the leaves, the heart is, many people believe, the best part.

For the filling: combine the breadcrumbs, parmigiano, chopped garlic, parsley, oregano, 2 tablespoons olive oil and zest of 2 lemons in a bowl. Season with salt and pepper. Trim the stem off the artichokes and pull off the tough outer leaves. Make sure the bottoms are flat so the artichokes can stand up. With your fingers, spread the leaves apart as much as you can while you stuff the breadcrumb mixture between them. Put plenty of the filling on top.

Heat remaining 1/4 cup olive oil in a sauce pot with high enough sides that you can stand the artichokes up. Add the smashed garlic cloves to the oil and saute until fragrant, about 1 minute. Add thyme, wine, lemon juice and vegetable stock into the pot. Place the pot over medium heat and simmer for 30 minutes, or until artichokes are tender throughout. Serve.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.