Stuffed Artichokes

Stuffed Artichokes
Adapted from williams-sonoma.com
Stuffed Artichokes

PREP TIME

40

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

PREP TIME

40

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

Adapted from williams-sonoma.com

Ingredients

  • 6

    large artichokes

  • 1

    lemon, halved

  • 2/3

    cup fine dried bread crumbs

  • 1/2

    cup freshly grated pecorino romano cheese

  • 1/4

    cup chopped fresh flat-leaf parsley

  • 1

    garlic clove, minced

  • Sea salt and freshly ground pepper, to taste

  • 4

    About 4 Tbs. olive oil

Directions

Working with 1 artichoke at a time, trim the stem even with the artichoke bottom, peel and chop the stem, and set aside. Snap off the small, tough leaves around the base. Cut off the top 3/4 inch of the leaves with a serrated knife or chef’s knife to remove the prickly tips. Gently pry the center leaves open and, using a small spoon, scoop out the prickly choke and discard. Repeat with the remaining artichokes. Rub the cut sides of each artichoke with a lemon half as you trim them to prevent the artichoke from darkening. In a bowl, combine the chopped stems, bread crumbs, cheese, parsley and garlic and season with salt and pepper. Add about 2 Tbs. of the olive oil, or just enough to moisten the mixture. Gently spread open the center and the rows of leaves of an artichoke and push a little of the stuffing mixture between them. Repeat with the remaining artichokes. Place the artichokes upright in a pot just large enough to hold them. Add water to reach about one-third of the way up the sides of the artichokes. Drizzle the tops with the remaining 2 Tbs. olive oil. Cover the pot and place over low heat. Bring to a simmer and cook until the artichoke hearts are tender when pierced with a knife and a leaf is easily pulled out, about 45 minutes. Add a little more water if the liquid evaporates too quickly. Transfer the artichokes to individual plates or bowls and serve warm or at room temperature. Serves 6.

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