It’s Artichoke Season! And this fiber powerhouse is one of my very favorite foods! We will have a few blogs coming up about artichokes & the various ways to prepare them. This yummy stuffed artichoke was something Chef Concetta & I made last week in the test kitchen. I also served it over the weekend at my family’s Easter dinner… rave reviews all around.
- 3 jumbo artichoke
- 2 lemon
- 1.5 cups bread crumbs dried
- 1 cup parmesan cheese freshly grated
- 1/2 cup asiago cheese grated
- 1/4 cup parsley chopped
- 2 tsp granulated garlic
- 4 tbsp olive oil extra virgin
- salt and pepper to taste
- Preheat oven to 425°F. Rinse the artichokes in cold water. Zest the 2 lemons & set aside. Juice the lemons in a large bowl & fill with ice cold water.
- Slice off the top 1″ of the artichokes, to just expose the heart. Remove the stem by slicing off completely, creating a flat base so the artichoke can stand upright. Using a spoon, melon baller or grapefruit spoon, scoop out the fuzzy “choke” in the center of the artichoke. Place the cleaned/cored artichoke in the bowl of acidulated water.
- Combine bread crumbs, cheeses, parsley, lemon zest, garlic & olive oil in a large bowl & mix well.
- Remove the artichokes from the water & place in an oven proof baking dish. Fill each artichoke with equal amounts of stuffing. Pour an inch of water into the bottom of the dish. Cover with foil & place in oven for 45 minutes, until bottom of artichoke is tender.
2 responses to “Stuffed Artichokes”
Can you eat all the leaves! I’ve always scraped the meat with my teeth!
I scrape the meat too… if you feel like prolonged chewing & you cook them long enough, yes you can eat the entire leaf.