Roman-Style Stuffed Braised Artichokes

By MooK

Ingredients

• 1 Large lemon
• 4 Medium artichokes (8 to 10 ounces each)
• 1 Slice good quality white sandwich bread
• 4 garlic cloves
• 1/4 Cup minced fresh parsley leaves , stems reserved
• 1/4 Cup minced fresh mint leaves
• 1/2 Cup extra-virgin olive oil
• table salt
• 1 onion
• ground black pepper

Preparation

Step 1

Prepare Ingredients

Peel and mince 4 medium garlic cloves. You should have about 1 generous tablespoon. Mince enough parsley to yield 1/4 cup. Reserve stems. Mince enough mint to yield 1/4 cup. Cut 1 onion crosswise into 1/2-inch-thick slices. Use your fingers to pop outer 3 or 4 rings from each onion slice; discard cores from each slice.

Make Bread Crumbs

Tear 1 slice good-quality white sandwich bread into quarters and add to food processor. Pulse bread to fine, even crumbs. You should have about 1/2 cup. Transfer to medium bowl.

Prepare Artichokes

Fill large bowl halfway with water. Grate zest from 1 lemon and add to bowl with bread crumbs. Halve lemon, squeeze juice into water in bowl, and drop in spent lemon halves. Working with one artichoke at a time and using chef’s knife, cut off top quarter of artichoke and trim end of stem.

Pull back and snap off outer leaves until only light-colored core remains. Spread the leaves to reveal the fuzzy choke at the center. Using teaspoon or grapefruit spoon, dig out choke and discard. With vegetable peeler, remove tough outer skin covering stem. Remove any dark green portions that remain where leaves meet stem. Rinse artichoke under water to remove all traces of choke. Drop trimmed artichoke into lemon water to prevent discoloration. Repeat with remaining 3 artichokes.

Making Filling

Add garlic, parsley, mint, 1/2 cup extra-virgin olive oil, 1/2 teaspoon salt, and pepper to taste to bowl with bread crumbs. Mix until well combined and bread crumbs are evenly moistened.

Fill Artichokes

Using small spoon, divide filling equally among artichokes, placing it in center of artichoke, where the choke was.

Braise Artichokes and Serve

Spread onion rings evenly over bottom of Dutch oven. Sprinkle with reserved parsley stems and 1/4 teaspoon salt. Position artichokes in pot, setting them on onion rings with stems pointing downward. Fill pot with enough cold water so that stems are three-quarters submerged. Cover pot and bring water to boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes. Using tongs, rotate artichokes so that stem sides pointing down toward water now face up; don't let filling fall out. Cover and continue cooking until tip of paring knife is easily inserted and removed from artichoke heart, about 15 minutes longer. Transfer artichokes to platter and serve.