- 2 tablespoon(s) fresh lemon juice
- 8 medium (8-ounce) artichokes
- 1 1/2 cup(s) loosely packed fresh mint leaves, chopped
- 1 cup(s) fresh bread crumbs (from 2 slices)
- 1 cup(s) plain dried bread crumbs
- 1/2 cup(s) freshly grated Pecorino Romano cheese
- 3 tablespoon(s) extra virgin olive oil
- 2 clove(s) garlic, finely chopped
- Salt and pepper
Cooking time 95mins
1. Fill large bowl with cold water and 1 tablespoon lemon juice.
2. Trim artichokes: Lay each artichoke on its side and, with serrated knife, cut 1 inch off top of artichoke. Trim stem end, then cut off stem level with bottom of artichoke. Peel tough outer layer of stem with vegetable peeler. Bend back dark outer leaves just from around base of artichoke; snap off and discard. With kitchen shears, trim thorny tips from remaining leaves. Place stem and trimmed artichoke in bowl of lemon water to prevent browning. Repeat with remaining artichokes.
3. In deep 12-inch skillet or nonreactive 8-quart Dutch oven or saucepot, heat 1 inch water to boiling on high. Stand artichokes in boiling water; add stems and heat to boiling. Reduce heat to medium-low; cover and simmer 30 to 40 minutes or until knife inserted in bottom of artichoke goes in easily. Drain artichokes.
4. Meanwhile, in medium bowl, combine remaining 1 tablespoon lemon juice, mint, fresh and dried bread crumbs, Romano, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Makes about 3 1/2 cups.
5. Preheat oven to 400 degrees F. When artichokes are cool enough to handle, pull out prickly center leaves from each artichoke, and with teaspoon or melon baller, scrape out fuzzy choke (without cutting into heart) and discard. Finely chop stems; stir into mint mixture.
Stand artichokes on 15 1/2" by 10 1/2" jelly-roll pan, stem sides down.
6. Pull leaves down to open slightly; spoon mint mixture (about scant 1/2 cup per artichoke) between artichoke leaves and into center cavities. Bake 20 to 25 minutes or until stuffing is golden and artichokes are heated through.
Tips & Techniques
Artichokes can be steamed and trimmed one day ahead: Follow recipe steps 1 through 3, then remove chokes and chop stems of artichokes (step 5). Refrigerate until ready to continue with recipe; preheat oven, and pick up with steps 4 and 6.