Night in Tuscany

After a few months of cold weather, cabin fever has officially set in. But chances are, you don't have the luxury of jumping on a plane to travel to Tuscany right now 🙃. Why not bring the sunshine to you with a Tuscany-themed date night in? Here are 3 recipes that will (almost) have you convinced you're in wine country:


Baby Braised Artichokes Tuscan Style

If you've ever had baby artichokes, you know they are truly a treat! When the outer leaves are removed and they are cooked until tender, the full artichoke is edible without the need to remove the fuzzy choke. This recipe swaps out the traditional slow-cooking method for quick braising done in the Instant Pot. The garlic and white wine infused broth together flavor the baby artichokes, which also doubles as a delectable sauce to spoon over freshly cooked pasta, farro, or veggie noodles. 


Baby Artichokes Risotto Instant Pot

For another decadent dish that happens to be gluten-free, this Instant Pot meal is all the creamy goodness of risotto without the constant stirring of the traditional cooking method. The addition of bacon and Parmesan cheese yields flavors similar to pasta carbonara and makes for an absolutely irresistible dinner. 


Wine Braised Artichokes

Don't have an Instant Pot on hand? No worries, we still have plenty of recipes for you, too! Check out this swoon-worthy, restaurant quality recipe for Wine Braised Artichokes, which can stand alone as a starter or served alongside a protein of your choice for a complete meal. Want in on a secret for this recipe? If you don't cut off the stem,  you actually get more artichoke heart ❤. Just keep the stem intact and simply peel the outer layer of each artichoke stem.

Which artichoke recipe are you going to make tonight for your own night in Tuscany? Share with us on social, we'd love to see what you come up with!


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Diana McClean
Growing up on California's central coast, I enjoyed delicious artichokes around the family dinner table and always on Christmas Eve! It is beyond perfection that I now market artichokes for a living and get to share the Ocean Mist Farms story and my love of all things fresh.
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