Stuffed Artichokes
An easy, seasonal spring or fall recipe using Italian breadcrumbs, garlic, grated cheese, lemon and wine.
Servings: 6
Ingredients
- 1 Juice of a lemon
- 6 large artichokes, with stems
- 1 lemon, halved
- 3 cups loosely packed pieces 2-day old Italian bread, seasoned store-bought will do
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup chopped flat-leaf parsley
- 1 clove garlic, finely minced use another if its small
- fine sea salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup extra virgin olive oil, more as needed
- 1 cup dry white wine sauvignon blanc recommended
Instructions
- Fill a large bowl with cold water and add the lemon juice. Pull off and discard the tough outer leaves of the artichokes. Cut the stem flat so that no more than half-inch remains (this will offer stability). Rub the stem with the lemon half.
- Using a sharp serrated knife, cut off approximately one third of the top artichoke - or - use scissors or a paring knife to cut off the same until you reach the central cone of leaves. Cut off just the tips of any remaining leaves. Rub the lemon halves over the freshly cut parts of the artichoke.
- Cut off the green tip of the center cone and gently open the artichoke wide. Expose the fuzzy center and remove it completely with a spoon or melon baller, taking care not to go straight through the bottom of the artichoke. Rub again with the lemon halves. Add the artichokes to the bowl of lemon water.
- If using homemade bread, add to a food processor and pulse until finely chopped. Transfer to a bowl and add the cheese, parsley, garlic, salt and pepper. Toss to combine. Add 1/2 cup of oil over the stuffing and mix well, making sure the stuffing is well coated and has a soft consistency, add more oil if needed. Taste and adjust the seasonings.
- Working with one artichoke at a time, over the bowl of stuffing (so the excess can fall back to the bowl), generously stuff between the artichoke leaves and the hollow center.
- Place the stuffed artichokes upright in a pot that will fit them snugly. Sprinkle the remaining breadcrumbs over and around the artichokes. Add the wine and just enough water to the pot, so that it comes halfway up the sides. Bring the liquid to a full boil then cover with a lid and reduce to a medium low heat and steam for about 35-45 minutes, or until a thin knife can easily pierce the artichokes. Check periodically, adding more water only if needed. The artichokes can be prepared a few hours in advance and set aside in the liquid, covered, at room temperature.
- Transfer the artichokes to individual serving dishes. Set the pot over high heat and reduce any remaining liquid to 1/2 cup. Spoon over the artichokes and serve at room temperature.
Notes
Consider adding prosciutto or anchovies to the stuffing.