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Ingredients
- Juice from 2 lemons
- Zest from 1 lemon
- 6 large artichokes
- 1 1/2 cups fine dry bread crumbs
- 1/2 cup grated Parmigiano-Reggiano or Grana Padano
- 1/2 cup toasted pine nuts, coarsely chopped
- 1/2 cup plus 2 tablespoons chopped fresh Italian parsley
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 2 large hard-boiled eggs, finely chopped
- 3/4 teaspoon kosher salt
- 1 cup dry white wine
- 1/8 teaspoon peperoncino flakes - See more at: http://www.lidiasitaly.com/recipes/detail/1069#sthash.LOfO7Ksh.dpuf
Preparation
Step 1
2 large hard-boiled eggs, finely chopped
Preheat oven to 400 degrees F. Zest one of the lemons and set aside.
Fill a bowl with approximately one quart of cold water, and add the juice of one lemon, plus the squeezed-out lemon halves.
Mix together the bread crumbs, grated cheese, and pine nuts in a bowl. Stir in ½ cup of the parsley, ½ cup of the olive oil, the eggs, ¼ teaspoon salt, and the reserved lemon zest. Toss with a fork until all the crumbs are moistened with the olive oil.
Pour the wine and 1 cup water around the artichokes in the baking dish, and add the lemon juice and artichoke stems. Season the liquid with the remaining salt and the peperoncino. Drizzle the remaining 3 tablespoons of olive oil over the artichokes. Tent the dish with foil and bake for about 30 minutes. Uncover and bake until the artichokes are tender all the way through and the crumbs are browned and crusty, about 20 to 30 minutes more (depending on the size and toughness of your artichokes). If the cooking juices are too thin, pour them into a small pot and boil for a few minutes to reduce. Stir in the remaining 2 tablespoons of chopped parsley. Serve the artichokes in shallow soup plates, topped with the cooking juices.
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