Artichokes may look intimidating, but this easy Italian recipe transforms them into a delicious, flavorful dish. With a simple stuffing of breadcrumbs, parmesan, and herbs, these stuffed artichokes bring a taste of Italy right to your table. Perfect as an appetizer or a delightful side, they are sure to impress even the toughest critic. Let’s get cooking and enjoy this classic Italian treat!
Steps
- Preheat your oven to 400°F and position the rack in the middle. Trim the artichokes by cutting off the bottom stem and shaving it, then slice off the top third of the artichoke with a sharp knife.
- Use a spoon to scoop out the inner leaves and the fuzzy choke. Trim any pointy leaves with scissors and ensure the artichoke sits flat by trimming the bottom with a paring knife.
- Place each artichoke in a bowl of water mixed with 2 tablespoons of lemon juice to prevent oxidation.
- Mix breadcrumbs, garlic, oregano, parsley, Pecorino Romano, lemon zest, red pepper flakes, white wine, salt, and olive oil. Taste and adjust seasoning as needed.
- Spread the artichoke leaves apart and fill the center cavity with the breadcrumb mixture without overpacking. Sprinkle breadcrumbs between the layers of leaves, working from the inside out.
- Arrange the artichokes in a baking dish and add the shaved stems, water, white wine, lemon juice, salt, garlic, and parsley. Drizzle olive oil and spoon some sauce over each artichoke.
- Cover the dish tightly with foil and bake for 50 minutes. Remove the foil and bake for an additional 20-30 minutes until tender, checking by pulling a leaf to see if it detaches easily.
- Optionally, broil the artichokes for the last minute for a browned top. For more sauce, boil a mixture of water and wine, season, and incorporate butter before serving with the artichokes.
Ingredients
- 4 large artichokes, trimmed and stems removed
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 10 cloves garlic, grated
- 2 cups plain breadcrumbs
- 1 1/2 teaspoons dried Sicilian or Italian oregano
- 1/2 cup parsley, minced
- 1 1/4 cups Pecorino Romano cheese, grated
- 2 tablespoons lemon zest
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup dry white wine
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- 2 1/2 cups water
- 1 1/2 cups dry white wine
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 4 tablespoons butter
- 3 tablespoons lemon juice
- 1/4 cup parsley, minced
- 3 tablespoons seasoned breadcrumbs (optional, if there are extra breadcrumbs, add no more than 3 tablespoons to the sauce)
Nutritional Values
Calories: 743kcal | Carbohydrates: 58.4g | Protein: 22.4g | Fat: 46.3g | Saturated Fat: 16g | Cholesterol: 52mg | Sodium: 1127mg | Potassium: 773mg | Fiber: 11.2g | Sugar: 5.6g | Calcium: 446mg | Iron: 5mg
FAQ
- How do I choose the best artichokes for stuffing?
- Look for artichokes that are firm and vibrant green with minimal browning on the leaves. Be cautious when handling them due to their prickly nature.
- What is the best way to remove the inner choke of an artichoke?
- The inner fuzzy choke can be challenging to remove, but parboiling or steaming the artichokes for 7-10 minutes can make this task easier. Once cooled, the choke can be removed with less effort.
- How do I know when the stuffed artichokes are fully cooked?
- The artichokes are done when the leaves can be pulled off easily. If they are difficult to remove, continue cooking and check periodically until they are tender.
- Can I make more sauce if needed?
- Yes, if you desire additional sauce, remove the artichokes and place the baking dish sauce in a pot. Add equal parts water and wine, bring to a boil for 2-3 minutes, and season with salt and lemon juice. Finish with butter for a rich flavor.
- How should leftovers be stored and reheated?
- Leftovers can be kept for up to 3 days. Reheat in the oven at 350°F, covered with foil, until they are warmed through.
Tips
- Select Fresh Artichokes: When choosing artichokes, look for ones that are firm and bright green with minimal browning on the leaves. This ensures the best flavor and texture for your dish.
- Pre-treat for Easy Choke Removal: To simplify the removal of the fuzzy choke, consider parboiling or steaming the artichokes for 7-10 minutes. This softens them, making it easier to handle and reducing overall cooking time.
- Flavorful Breadcrumbs: Enhance the taste of your stuffing by thoroughly seasoning the breadcrumbs. Taste the mixture before stuffing and adjust the salt, pepper, and lemon juice to ensure a rich and savory flavor.
- Seal Tightly for Tenderness: Cover the baking dish with foil very tightly to trap steam inside. This steaming process is crucial for achieving perfectly tender artichokes. Check for doneness by seeing if the leaves detach easily; if not, continue baking.
Equipment
- Serrated bread knife
- Kitchen scissors
- Vegetable peeler
- Large baking dish (10 by 15 inches or 4-5 quarts)
- Foil (for covering the baking dish)
