Stuffed Artichokes
I love any kind of stuffed vegetable—mushrooms, tomatoes, peppers, etc. I particularly enjoy stuffed artichokes because you get to savor them as you eat each leaf, layer by layer. Okay, maybe it’s just a vehicle to the breadcrumbs and broth. Anyway, knowing my love for sauces, K whipped up some extra lemon butter broth in addition to Saveur magazine’s recipe.
Stuffed Artichokes
Serves: 4
4 large, full-size artichokes
1 lemon, halved
1 ¾ cups dried bread crumbs
1 cup grated pecorino
1⁄3 cup chopped flat-leaf parsley leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
8 cloves garlic, finely chopped
5 tbsp extra-virgin olive oil
1) Using a serrated knife, cut off artichoke stems to create a flat bottom.
2) Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of
leaves with kitchen shears.
3) Rub cut parts with lemon halves.
4) Open artichoke leaves with your thumbs to make room for stuffing; set aside.
5) Heat oven to 425° F.
6) In a large bowl, combine bread crumbs, ¾ cup pecorino, parsley, salt, pepper,
and garlic.
7) Working with one artichoke at a time over bowl, sprinkle one-quarter of bread
crumb mixture over the artichoke and work it in between leaves.
8) Transfer stuffed artichoke to a shallow baking dish.
9) Drizzle each artichoke with 1 tbsp. oil.
10) Pour in boiling water to a depth of 1".
11) Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes
with foil (oiled side down), and secure foil tightly around dish with kitchen twine.
12) Bake until a knife easily slides into the base of an artichoke, about 45
minutes.
13) Remove foil, sprinkle tops with remaining cheese, and switch oven
to broil.
14) Broil until tops of artichokes are golden brown, about 3 minutes.
Lemon Butter Broth
2 cups chicken broth
⅓ stick of butter
juice from ½ lemon
1) Heat all ingredients in a small sauce pan and stir.
1 lemon, halved
1 ¾ cups dried bread crumbs
1 cup grated pecorino
1⁄3 cup chopped flat-leaf parsley leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
8 cloves garlic, finely chopped
5 tbsp extra-virgin olive oil
1) Using a serrated knife, cut off artichoke stems to create a flat bottom.
2) Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of
leaves with kitchen shears.
3) Rub cut parts with lemon halves.
4) Open artichoke leaves with your thumbs to make room for stuffing; set aside.
5) Heat oven to 425° F.
6) In a large bowl, combine bread crumbs, ¾ cup pecorino, parsley, salt, pepper,
and garlic.
7) Working with one artichoke at a time over bowl, sprinkle one-quarter of bread
crumb mixture over the artichoke and work it in between leaves.
8) Transfer stuffed artichoke to a shallow baking dish.
9) Drizzle each artichoke with 1 tbsp. oil.
10) Pour in boiling water to a depth of 1".
11) Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes
with foil (oiled side down), and secure foil tightly around dish with kitchen twine.
12) Bake until a knife easily slides into the base of an artichoke, about 45
minutes.
13) Remove foil, sprinkle tops with remaining cheese, and switch oven
to broil.
14) Broil until tops of artichokes are golden brown, about 3 minutes.
Lemon Butter Broth
2 cups chicken broth
⅓ stick of butter
juice from ½ lemon
1) Heat all ingredients in a small sauce pan and stir.
2) Drizzle over stuffed artichokes.