Stuffed Artichokes
User Reviews
5
Stuffed Artichokes
Description
The Stuffed Artichokes recipe centers on large artichokes trimmed properly, with stems shaved and fuzzy choke removed but the heart left intact. These are filled with a mixture of grated garlic, pecorino romano cheese, minced parsley, lemon zest, oregano, and dry white wine combined with seasoned breadcrumbs, ensuring a bright, herby, and slightly spicy stuffing. Baking the stuffed artichokes in a liquid of water, white wine, garlic, butter, and lemon juice creates a gentle steaming environment that cooks the vegetable tender while infusing it with aromatic flavors.
The final dish offers a mix of textures: tender artichoke leaves that pull away easily, creamy cheese in the stuffing, and a contrast of sharp and mellow notes from lemon and butter. This dish is well suited as a starter or side, highlighting the freshness of the artichoke paired with its seasoned filling.
When preparing, ensure the stuffing is salty enough to enhance flavor, and avoid overpacking to allow even cooking. The stems are edible when peeled and baked alongside the artichokes, adding to the dish's appeal. Leftover stuffed artichokes store well refrigerated for up to three days and should be reheated covered in a moderate oven until warmed through.
Ingredients
- 4 large Artichoke trimmed and stems removed, see notes below
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
For the seasoned breadcrumbs mixture
- 10 cloves garlic grated
- 2 cups plain breadcrumbs
- 1 1/2 teaspoons oregano or Italian oregano, dried, Sicilian
- 1/2 cup parsley minced
- 1 1/4 cups pecorino romano grated
- 2 tablespoons lemon zest
- 1/2 teaspoon red pepper flakes crushed, hot
- 1/4 cup white wine dry
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt plus more to taste
For the sauce
- 2 1/2 cups water
- 1 1/2 cups white wine dry
- 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.
Instructions
- Preheat oven to 400f and set the rack to the middle level.
- Remove and shave the artichoke stem with a vegetable peeler. Trim the bottoms of the artichokes with a paring knife and cut off the top 1/3 of the artichoke. Using kitchen scissors trim any pointy leaves. Finally, scoop out the fuzzy interior of the artichoke heart but leave the bottom intact. After cutting each artichoke add immediately to a large pot of water with 2 tablespoons of lemon juice.
- Next, combine all of the seasoned breadcrumb ingredients. Taste test and add salt and pepper to taste. Make sure to use enough salt.
- Before stuffing the artichoke spread the leaves apart. You can even place them upside down and try to flatten them to spread the leaves out.
- Begin stuffing the middle of the artichokes, then work your way to the outside. Try to get a bit of the stuffing into each layer of leaves. Don't overpack the artichokes. It's best to Place each filled artichoke into a large baking dish. Also, place the cleaned stems into the dish.
- Place the sauce ingredients into the baking dish and stir together. If you have any extra seasoned breadcrumbs sprinkle them into the sauce (use only up to 3 tablespoons of extra breadcrumbs).
- Drizzle 1 tablespoon of extra virgin olive onto each artichoke and spoon a few tablespoons of sauce onto each artichoke to moisten the breadcrumbs. Cover the dish very tightly with foil and bake for 50 minutes.
- After 45 minutes remove the foil and continue to bake until tender (about 20-30 minutes longer). Test for doneness by pulling a leaf off. If it removes fairly easily the artichokes are finished cooking. If you like, you can broil the artichokes for the last 60-90 seconds to add more color to the breadcrumbs but watch very carefully!
- *Optional* - You should have enough sauce in the baking dish, but if you want more simply remove the artichokes and pour the sauce into a saucepot. Add 1 cup of water and 1 cup of wine and bring to a boil for 2-3 minutes. Season with salt, pepper, and lemon juice and once satisfied with the taste turn off the heat and whisk in another 2 tablespoons of butter.
- Serve the stuffed artichokes in a shallow bowl along with a ladle of the sauce. Spoon the sauce on top of the artichokes or dip the leaves right into it. Enjoy!
Notes
- Peel and include the artichoke stems in baking after removing outer fibrous layers with a vegetable peeler.
- Trim the artichoke tops and remove the fuzzy choke carefully while keeping the heart intact for eating.
- Test the seasoning of the breadcrumb stuffing to ensure it is well salted before stuffing the artichokes.
- Cook the artichokes covered tightly to create steam and check doneness by how easily the leaves pull away.
- Store leftovers covered in the fridge for up to 3 days and reheat covered at 350°F until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Calories | 743kcal | 37% |
| Carbohydrates | 58.4g | 19% |
| Protein | 22.4g | 45% |
| Fat | 46.3g | 71% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 52mg | 17% |
| Sodium | 1127mg | 47% |
| Potassium | 773mg | 16% |
| Fiber | 11.2g | 45% |
| Sugar | 5.6g | 11% |
| Calcium | 446mg | 45% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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