Italian Stuffed Artichokes
Had one yesterday!! So good
Ingredients (Serves about 4–6)
3–4 large artichokes
1–1.5 cups breadcrumbs
1/2 cup grated Parmesan
2–3 cloves garlic, minced
1/4 cup parsley, chopped
Zest of 1 lemon
Juice of 1 lemon
1/3 cup olive oil
Salt & black pepper
(Water for baking)
Instructions
Start by preparing the artichokes. Cut off the top, trim the stem so they stand flat, and remove the tough outer leaves. Open them slightly and remove the fuzzy center with a spoon.
Rub all the cut parts with lemon juice to prevent browning. This step is important because artichokes oxidize quickly once cut.
In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, lemon zest, olive oil, salt, and pepper. The mixture should be slightly moist but still crumbly.
Gently open the leaves and stuff the mixture between them, making sure some goes deep into the center. This is what gives flavor in every bite.
Place the artichokes upright in a baking dish and add water to the bottom, just enough to reach the base. This creates steam so they cook evenly while baking.
Cover with foil and bake at 375°F (190°C) for about 45–50 minutes, until the leaves are tender and the topping is golden.
Let them cool slightly before serving. You eat them by pulling the leaves and scraping the filling—slow, messy, and worth it.
Tips & Storage
Remove all the choke, or the texture will be unpleasant.
Do not skip the water in the dish, it’s what steams the artichokes while baking.
Store in the fridge up to 3–4 days and reheat in the oven.