Stuffed Artichokes
Stuffed Artichokes
The golden breadcrumb topping will win anyone over!
Servings: 6
Ingredients
- 2 Tbsp plus 1/2 tsp. kosher salt, divided
- 1 lemon
- 6 medium artichokes
- 6 Tbsp olive oil
- 4 cloves garlic, grated
- 2 anchovy filets in olive oil, rinsed and finely minced (optional)
- 1/4 tsp red pepper flakes
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated parmesan cheese
- 1/4 cup finely chopped Italian parsley, plus more for sprinkling
- Melted salted butter, to serve
Instructions
- In a large pot, place 4 quarts of water and 2 tablespoons of salt. Zest the lemon and cut it in half, reserving zest. Squeeze the juice from both halves of the lemon into the pot and add the juiced halves.
- On a large cutting board, using a serrated knife, cut the stem end of one artichoke so it sits upright. Cut about 1 inch off the top of the artichoke. Remove the tough outer leaves toward the bottom and use a pair of kitchen shears to trim the pointed tip off any remaining untrimmed leaves. Place the trimmed artichoke into the lemon water and repeat with remaining artichokes.
- Bring the pot of water to a boil over medium-high heat. Cover, reduce the heat to medium low, and simmer until a paring knife easily pierces the bottom of the artichokes, 25 to 30 minutes.
- Drain the artichokes, discarding the lemon. Allow the artichokes to cool.
- Preheat the oven to 375°F.
- In a medium skillet, heat the oil over medium heat. Add the garlic, anchovies, if using, pepper flakes, the remaining ½ teaspoon kosher salt, and the reserved lemon zest. Cook until fragrant, 1 to 2 minutes. Stir in the breadcrumbs. Remove the breadcrumb mixture to a medium bowl and allow to cool for 5 minutes. Fold in the parmesan and parsley.
- On a large cutting board, gently pull the leaves away from the center of an artichoke to reveal the center and open up the petals without removing them. Use a spoon to gently scrape away the fuzzy choke. Place the cleaned artichoke into a 13-by-9-inch casserole dish. Repeat with the remaining artichokes.
- Use a spoon or your hands to add about ½ cup of filling to the artichokes, filling the centers and getting it in between the leaves.
- Bake until the breadcrumbs are golden brown, 15 to 20 minutes.
- Let cool for 10 minutes before sprinkling with extra parsley and serving with melted butter for dipping.
Notes
How do you prepare artichokes for stuffed artichokes?
With the spiky exterior leaves and all the warnings of the fuzzy choke, whole artichokes can be intimidating to prepare. Never fear, this recipe gives step-by-step instructions on everything from how to trim the leaves to carefully digging out the choke. This recipe also has you cook the artichokes twice, ensuring they are tender all the way through on the inside and golden and crisp on the outside. The artichokes can even be prepared all the way through step 7 and refrigerated for up to two days for assembly.