Stuffed Artichoke Recipe: Italian-Style Delight

Directions

• Prepare the Artichokes:
• Start by trimming the artichokes. Cut off about 1 inch (2.5 cm) from the top of each artichoke and trim the stems to ensure they can stand upright.
• Using kitchen scissors, snip off the sharp tips of the outer leaves.
• Rub the cut areas with a halved lemon to prevent browning.
• Boil the Artichokes:
• Bring a large pot of salted water to a boil. Add the artichokes and cook them for about 15 minutes, or until they begin to soften. This helps in making the artichokes easier to stuff.
• Drain and set aside to cool slightly.
• Prepare the Stuffing:
• In a mixing bowl, combine the breadcrumbs, Parmesan, minced garlic, parsley, lemon zest, salt, and black pepper. Drizzle in the olive oil and mix until the stuffing holds together slightly when pressed.
• Stuff the Artichokes:
• Gently pull apart the artichoke leaves to expose the center. Use a spoon to scoop out the fuzzy choke and some of the inner leaves to make room for the stuffing.
• Divide the breadcrumb mixture evenly among the artichokes, stuffing it between the leaves and into the center.
• Bake the Artichokes:
• Preheat your oven to 375°F (190°C).
• Place the stuffed artichokes in a baking dish. Pour the vegetable broth or water into the dish, enough to come up about 1 inch around the artichokes.
• Drizzle a bit of olive oil over the tops of the stuffed artichokes, then cover the dish tightly with aluminum foil.
• Bake for 30 minutes covered, then uncover and bake for an additional 10-15 minutes to allow the tops to crisp up.
• Serve:
• Remove the stuffed artichokes from the oven and allow them to cool for a few minutes.
• Serve warm as a side dish or appetizer. You can enjoy by pulling off the leaves, scraping off the stuffing and tender part of the leaf with your teeth.