Stuffed artichokes are a favorite of mine. I always make them at least once during the spring when artichokes are in season. Yes, the prep work required when cooking with fresh artichokes is kind of intimidating, but it’s really not that hard! It just takes some time. The stuffing I usually use is a classic Italian-American version and vegetarian, but you can also add prosciutto, pancetta or sausage to the mixture if your (artichoke) heart desires. Enjoy!
1/2 cup freshly squeezed lemon juice (save the lemon halves)
2 large artichokes
1 cup breadcrumbs
1 garlic clove, finely chopped or grated
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1/4 cup chopped parsley
1/4 cup olive oil (plus extra for drizzling)
1/4 cup of dry white wine
Salt & Pepper
Preheat oven to 400 degrees. Add about half of the lemon juice and the reserved lemon halves to a large bowl of cool water.
To prepare the artichokes, saw off the top third using a serrated knife. Snap off any tough outer leaves around the stem. Using a sharp pair of kitchen shears, cut off the pointy tips of each leaf, all the way around. Gently pull and spread the leaves outward to expose the inner, purple-tipped leaves. Pull out these inner leaves and use a small spoon to start scraping out the “choke” to expose the heart at the bottom of the artichoke. Slice off the stem of the artichoke close to the root so it can sit flat. Place the artichoke in the bowl of water and lemon juice to keep fresh. Repeat with the second artichoke.
Mix together the breadcrumbs, garlic, cheese, parsley and olive oil. Season with salt & pepper.
Remove the cleaned artichokes from the water and drain them upside down on a kitchen towel. Spread the leaves of the artichoke open and stuff the crumb mixture between the leaves and in the center where the choke was removed.
Place the artichokes in a baking dish that will hold them snugly. Pour the wine, 1/4 cup water and remaining lemon juice around the artichokes. Season the liquid with salt. Drizzle additional olive oil over the top of the artichokes. Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake an additional 20-30 minutes, depending on the size of the artichokes. They should be tender all the way through and the breadcrumbs should be slightly browned.
Transfer artichokes to a shallow serving dish and spoon some of the cooking juices over them.