Stuffed Artichokes

By chris5863

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

Preparation

Step 1

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.