Friday, March 16, 2012

Stuffed Artichokes

Stuffed Artichokes...easier than you think. I was always under the impression that stuffed artichokes were difficult and time consuming to make. I was very wrong.

Over the weekend, my brother Stephen came out to visit. We always like to cook together when he is here for a few days and decided to have a feast. My dad has been asking for stuffed peppers, so I decided that was going to be the main dish. Stephen suggested we do a whole "stuffed" theme for dinner so we came up with stuffed peppers, stuffed artchokes and mini calzones stuffed with spinach. An Italian feast, which left us feeling...stuffed.

This recipe is very easy and the artichokes come out delicious. It is the perfect time of year to try this recipe because the artichokes are in season right now (springtime). Enjoy!

Stuffed Artichokes
Makes 4

4 large artichokes
1 3/4 cups dry bread crumbs (Italian seasoned works well)
1 cup grated pecorino romano cheese (or parmesan), plus extra for sprinkling (about 4 tbsp)
2 tsp kosher salt
1 tsp pepper
Zest of 1 lemon-optional
1-2 garlic cloves -minced
5 tbsp olive oil

1. Preheat oven to 425 degrees F. Prepare the artichokes by cutting the top 1/4 off with a serrated knife. Discard the outer leaves and cut the top of any leaves that seem rough/thick. They are now ready to be stuffed.

2. Prepare the filling by combining breadcrumbs, cheese, salt, pepper, lemon zest and garlic. Add enough oil 3-4 tbsp to create a wet paste (constancy of wet sand).

3. Spread the leaves of the artichokes a bit to make room for the stuffing and work the stuffing down into all the leaves. Transfer the artichokes to a shallow baking dish and drizzle a little more olive oil over top.

4. Pour boiling water into the baking dish about 1" deep on the artichokes. Cover tightly with foil (spray foil with non-stick spray) Bake until artichokes are tender; about 50-60 mins. Remove foil, sprinkle a little more cheese on top, and broil for 2-3 mins until golden brown.

(Adapted from Saveur Magazine)

No comments:

Post a Comment