These Italian style stuffed artichokes are made with simple ingredients that you probably have in your pantry right now. I found these massive artichokes at whole foods over the summer and needed to stuff them. I’ve always wondered what to do with the stem, I think I will experiment with chopping up the stem and adding it to the recipe in another post. Stay tuned friends. This is a tried and true, more or less heirloom recipe. Passed down from my family to yours.

 

 

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Lemony Stuffed Artichokes
A flavorful, yet deceptively simple stuffed artichoke recipe.
Course Appetizers
Cuisine Italian
Prep Time 15 minutes
Cook Time 40-60 minutes
Servings
people, with leftovers
Ingredients
Course Appetizers
Cuisine Italian
Prep Time 15 minutes
Cook Time 40-60 minutes
Servings
people, with leftovers
Ingredients
Instructions
  1. Let’s start by cleaning our artichokes. Slice off the top point and the bottom stem so its flat on both ends. Now, using your kitchen scissors cut off the pointy tip of each leaf. You can either remove the outer tough leaves, or leave them there so you have more leaves to fill- but know this, they will not be as soft as the inner leaves! Soak your artichokes in cold water with half of a squeezed lemon as well as the lemon half for 20 minutes. I've learned that this helps to tenderize the artichoke leaves.
  2. Mix the breadcrumbs, Parmesan, garlic, parsley, sea salt and pepper together. Spread open the artichoke, now, you can either leave or remove the middle choke here. I left mine in and just stuffed the leaves with the breadcrumb mixture.
  3. Place the artichokes in a pot large that’s large enough to steam them; I used my 5.5 Qt, dutch oven. Add enough liquid, either chicken or vegetable stock or water to cover the middle of the first layer of leaves. To the liquid, add 2 slices of lemon and a whole garlic clove. Drizzle a little extra virgin olive oil on each artichoke then top each artichoke with a Tablespoon of butter and a lemon slice. Cover your pot and let the artichokes steam in peace on medium heat.
  4. Every 20 minutes for the next forty-five minutes to an hour add more liquid, up to the middle of the first leaf layer so the artichokes stay moist. Do not let your artichokes dry out!
  5. After 40 minutes test one of your leaves, they should be tender and ready to go. Garnish with fresh chopped parsley and freshly grated parmesan cheese. Buon Apetito!
Recipe Notes

You will need kitchen scissors to cut off the pointy tips of the artichoke leaves.

 

Happy Cooking!

xo Liz