My Favorite Stuffed Artichoke Recipe

Ingredients:

• 2 large, washed and dried artichokes ( I use Globe artichokes)
• 1 lemon halved
• 2 strips lemon zest (pith removed), finely chopped
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 cups plain breadcrumbs
• 2 cups grated Parmesan cheese 
• 2 bunches flat-leaf parsley, coarsely chopped
• 3 tablespoons fresh oregano, coarsely chopped
• Extra Virgin Olive Oil 
• 1/2 cup of cleaned and finely chopped artichoke stem (optional)
• 2-3 cups of vegetable stock or water, lightly seasoned
• salt and freshly cracked black pepper to taste 

Procedure: To clean the artichokes

Trimmed artichokes, cleaned and diced stems.

• Handle the artichokes with care. Mind the small needle-like points at the end of the leaves.  You may feel more comfortable using kitchen gloves during these steps.
• Rinse the artichokes under cold running water and pat them dry.
• Cut 1 inch off the top of the artichoke and then cut off the stem end to create a flat base. Scrape any green areas off the cut base. This can have a bitter taste so it is best to remove at this stage.
• Using a vegetable peeler, peel away the tough outer layer of the stalk.
• Cut the stalk into quarter-inch slices lengthwise and then dice a 1/2 cup amount.
• Squeeze some lemon juice over it and reserve for the stuffing.
• Now, remove the tough first two bottom rows of leaves by simply pulling them off.
• Rub all cut areas with the halved lemon.
• Using kitchen sheers snip off the spiny ends from each leaf. Rub all with lemon.
• Next, carefully pull open the artichoke to expose the leaves in the center and repeat the snipping process.
• If you want to remove the center entirely and clean all the way down to the artichoke heart you can but it’s optional.
• To do this use a melon ball scoop (Parisian scoop) or a teaspoon.
• At this point, you can reserve your cleaned artichokes in a bowl of lemon water, cover, and place in the refrigerator until ready to stuff.

Cleaning the artichoke core.

Tip 1: I use a grapefruit spoon to remove the center of the artichoke and it works great. But again this step is entirely up to you.  It is a step worth taking especially if you are serving the artichokes to children. My rule of thumb at home is- I clean out the centers for the children and leave it alone for the adults.

Tip 2: To open up the leaves to make it easier to stuff after steaming, place the artichoke on a flat surface upside down (the bottom facing you) and gently push down. Do this once or twice until you feel the artichoke give a little. Then turn it around and using your hands and thumbs to wiggle the petals open a little more.  This will make stuffing them much easier.

Procedure: To make the stuffing

Toasting the breadcrumbs

• • Place a sauté pan over moderate heat and add a few tablespoons of olive oil.  
  • Add the onion, garlic and the drained and dried artichoke stems and gently sauté 1-2 minutes.  
  • Pour in the breadcrumbs and toss all ingredients together. Stir constantly while the breadcrumbs toast slightly.

• Control the heat! You want lightly toasted breadcrumbs nothing more. This should take under 5 minutes. 

Breadcrumb consistency

• Remove from the heat and put the breadcrumb mixture in a bowl.  
• Once cooled, add the parsley, oregano, lemon zest, and season to taste with salt and freshly ground black pepper.
• Mix together well and moisten slightly with a little olive oil, if needed. The stuffing should hold together when squeezed together in the palm of your hand, but fall apart easily when touched. 
• You will baste the artichokes as they cook, so the initial breadcrumb mix does not need to be extremely moist. 

Steaming the artichokes

• 

  Steaming the artichokes

   

• Fill a steamer pot (or large pot) with the vegetable stock or water.
• If using plain water, add a pinch or two of salt, cover and bring to a boil.
• Then reduce to a simmer and add the cleaned and trimmed artichokes. Also, place in the artichoke stems if using.
• Cover all and let steam for 20-25 minutes.
• A good indication for doneness is when a lower leaf can be pulled away from the artichoke fairly easily.
• Now remove the artichokes from your steamer or pot and let cool. Reserve 1-2 cups of the liquid for basting the artichokes during the baking process.
• Once cool enough to handle you are ready to stuff the artichokes. This is the FUN part! 

Stuffing the artichokes

• 

  stuffing the artichoke

  Place the artichokes on a plate.

• This will help catch any breadcrumbs from falling out and creating a mess in your work area.
• Using a tablespoon or teaspoon (whichever you are most comfortable with), add a generous amount of stuffing behind each leaf.
• Now fill the center of the artichoke with breadcrumbs.
• Sprinkle the tops with some grated Parmesan cheese.
• Drizzle some olive oil over them and set aside until ready to bake.

Baking the artichokes: 

• 

  stuffed artichoke

  Preheat oven to 375°F.

• Add about 1/2 cup of vegetable stock or water to the bottom of a baking dish, just enough to slightly cover a quarter-inch or so of the bottom of the artichoke.
• Pour 2 tablespoons of the remaining steaming liquid over each artichoke to moisten them slightly and then bake for 5 minutes. Repeat process one more time after 6-7 minutes. Make sure to slightly moisten the entire artichoke, but not too much.
• Now let the artichokes bake an additional 10 minutes. The tops should be golden brown and slightly crunchy.
• Remove and let cool 5 minutes before serving.

These are absolutely delicious and make a great vegetarian option as well. Buon Appetito!