Stuffed Artichokes

Stuffed Artichokes

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I love, love, love Stuffed Artichokes. Get them really big and stuff them to the top and you have a meal- probably lunch! Get them a little smaller and add less stuffing and you have a wonderful first course. This is definitely a messy one to eat so be prepared with lots of extra napkins and messy fingers!

Prep time: 20 minutes to prep artichokes before cooking

Stuffed Artichokes

By Gloria Kobrin Published: November 1, 2015

  • Yield:

  • 8 (8 Servings)

Ingredients

  • 8 medium artichokes
  • olive oil
  • 2 cups Unflavored Breadcrumbs
  • 2 large garlic cloves peeled and minced
  • 2 teaspoons fresh thyme
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon black pepper
  • 1/3 cup + 2 tablespoons grated parmesan
  • Fresh/boxed vegetable broth

Equipment

  • 1 serrated knife
  • 1 scissors
  • 1 6 quart pot
  • long handled tongs
  • 1 slotted spoon
  • draining rack
  • baking dish large enough to hold artichokes

Directions

  1. Using a serrated knife, slice off the top third and the stem of each artichoke. With a scissors, cut off any remaining pointy tips of the leaves. Run under cold water spreading the leaves a bit so that they can be well rinsed. Rub the cut tops of the leaves and the stems with half a lemon and place in pot. Repeat until all the artichokes are prepared and in the pot. Fill the pot with enough water to almost cover the artichokes. Add halved lemon to the water, bring to a boil and then reduce to a simmer. Depending on the size of the artichokes, you should simmer them for 35-45 minutes. Test for doneness by trying to remove a leaf with a long handled tongs. If it just provides a little resistance-it's done. Remove artichokes with a slotted spoon and drain upside down on a rack.
  2. Make the stuffing while artichokes are cooking. Mix crumbs with the garlic, thyme, parsley, pepper and parmesan. Moisten with a little olive oil- 2-3 tablespoons. Set aside.
  3. When artichokes have drained and cooled, it's time to remove the choke. Gently pull beck the leaves to expose the center section where the leaves are tinged violet. Grasping the leaves, pull out the center portion. Sometimes all the choke comes with it. If it doesn't, take a small spoon and carefully scrape out the remaining bristles. You are now ready to stuff them.
  4. Preheat oven to: 375°F.
  5. Place a full 1/4 cup of stuffing in each artichoke and place it in the baking dish. Sprinkle the additional crumbs between the leaves over the top of the artichokes. Pour in vegetable broth until it reaches about one to one and one half inches up the side of the baking dish. Place in pre-heated oven and bake for 20 minutes. Serve warm.
  6. Note: I prefer a drier stuffing so,I don't baste the stuffed artichokes with the vegetable broth. If you prefer a wetter stuffing you can spoon a little of the broth over the center of the artichokes. These artichokes can be made a day in advance and reheated or eaten cold.

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