Stuffed Artichokes

By Shash

Ingredients

• 1/2 cup bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 5 cloves garlic (2 cloves chopped, 3 cloves smashed)
• 3 tablespoons chopped flat-leaf parsley
• 1 teaspoon chopped fresh oregano
• 2 tablespoons plus 1/4 cup Bertolli® extra-virgin olive oil
• Juice and zest of 2 lemons
• Salt and freshly ground pepper
• 4 fresh artichokes
• 1 sprig fresh thyme
• 1 1/2 cups dry white wine
• 1 cup vegetable broth

Details

Servings 4

Preparation

Step 1

1. For the filling: In a medium bowl, combine bread crumbs, cheese, chopped garlic, parsley, oregano, the 2 tablespoons olive oil and lemon zest. Season to taste with salt and pepper.

2. Cut the stems off the artichokes and pull off the tough outer leaves. Cut about ½ inch off the top of each artichoke to create a flat top. Make sure the bottoms are flat so the artichokes can stand up. With your fingers spread the leaves apart as much as you can, stuffing the bread crumb mixture between them. Put plenty of the filling on top of the artichokes.

3. In a Dutch oven heat the remaining 1/4 cup olive oil over medium heat. Add the smashed garlic cloves to the oil and cook until fragrant, about 1 minute. Add thyme, wine, lemon juice and vegetable broth. Arrange artichokes in pot, cover and place over medium heat. Simmer until artichokes are tender throughout, about 30 minutes.