Description
Artichokes baked with Italian breadcrumbs, Parmesan, Pecorino Romano, and herbs. A delicious appetizer or side dish.
Ingredients
Scale
- 4 large artichokes
- 1 lemon, halved
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup olive oil, plus more for drizzling
- 1/4 cup dry white wine (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup chicken broth or vegetable broth
- Optional: 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- Optional: 1/4 cup pine nuts, toasted
Instructions
- Prepare Artichokes: Prepare a large bowl of cold water with the juice of one lemon half squeezed into it. Rinse the artichokes thoroughly. Snap off the tough outer leaves. Cut off the top inch of each artichoke. Trim the stem, leaving about 1 inch attached. Peel the outer layer of the stem. Rub the cut surfaces with the remaining lemon half. Spread the leaves open. Remove the choke using a spoon or melon baller. Place the prepared artichokes in the lemon water.
- Make Stuffing: In a large bowl, combine the breadcrumbs, Parmesan cheese, Pecorino Romano cheese, parsley, garlic, sun-dried tomatoes (if using), and pine nuts (if using). Mix well. Drizzle in the 1/4 cup of olive oil and mix well. Season with salt and pepper. Add the white wine (optional).
- Stuff Artichokes: Remove the artichokes from the lemon water and drain well. Stuff the breadcrumb mixture between the leaves of each artichoke, packing it tightly. Fill the center cavity with the remaining stuffing. Drizzle with olive oil.
- Bake Artichokes: Preheat the oven to 375°F (190°C). Place the stuffed artichokes in a baking dish. Pour the broth into the baking dish. Cover the baking dish tightly with aluminum foil. Bake for 1 hour. Remove the foil and bake for another 15-20 minutes, or until the tops are golden brown and the stuffing is crispy.
- Check for Doneness: Insert a knife into the base of the artichoke. If the knife goes in easily, the artichoke is cooked through. You should also be able to easily pull off a leaf.
- Serve: Let the artichokes cool slightly before serving. Serve warm. To eat, pull off a leaf and dip the fleshy end into the stuffing. Scrape the flesh off the leaf with your teeth. Discard the remaining leaf. Continue eating the leaves until you reach the heart. Cut the heart into pieces and enjoy!
Notes
- The lemon water bath is crucial to prevent the artichokes from browning.
- Don’t be afraid to be generous with the stuffing! Pack it in well between the leaves.
- Adjust the salt and pepper in the stuffing to your taste, keeping in mind the saltiness of the cheeses.
- The white wine adds a subtle flavor, but can be omitted if preferred.
- Check for doneness by inserting a knife into the base of the artichoke. It should go in easily.
- Serve warm for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 75 minutes