I love stuffed artichokes. Well, honestly, I love anything stuffed with this breadcrumb mixture! Manipulating the petals and stuffing them is a bit of a battle, but it’s worth it! We sometimes serve these with antipasti, but they also make a delicious side. Be sure to remove the choke (it’s inedible!), which will reveal the yummy, tender heart of the artichoke. I can easily down one of these myself, but you really can share one between two
- 1 ½ cups chicken stock
- ¾ cup white wine
- 4 tablespoons unsalted butter
- ¼ cup extra virgin olive oil, plus more for drizzling
- 4 large cloves garlic
- 2 cups seasoned breadcrumbs
- ½ cup pecorino
- ¼ cup parsley, rough chopped
- 4 artichokes
- 1 lemon, halved
- In a Dutch oven, stir the chicken stock and white wine to combine; set aside.
- In a small saucepan, combine the butter, oil and garlic.
- Cook over medium heat until the butter is melted and the garlic is fragrant; remove from the heat and let steep for 5 minutes.
- Meanwhile, in a medium-sized bowl, stir the breadcrumbs, pecorino and parsley to combine.
- Add the butter mixture to the breadcrumbs and stir to combine; set aside.
- Fill a large bowl with cold water and squeeze the juice of the lemon into the bowl; place the squeezed lemon halves into the bowl.
- To prepare the artichokes, cut the stalk down to the base of the artichoke so it sits flat.
- Tear off any small outer leaves and discard.
- Using a serrated knife, cut 1” off the top of the artichokes.
- Using a pair of kitchen shears, cut the tips off the remaining outer leaves. Be careful; they can be sharp!
- Place the prepared artichokes into the acidulated water while you work on the next; let sit in the water for 10 minutes.
- Working one at a time, remove the artichokes from the water and shake off any excess liquid.
- Using your thumbs, loosen the leaves and gently open the artichoke.
- Starting from the center, spoon the breadcrumb mixture in between the leaves of the artichoke, filling them generously.
- Place the stuffed artichokes into the Dutch oven with the stock and wine.
- Drizzle the tops of the artichokes with more oil.
- Place the Dutch oven over medium-high heat, bring the liquid to a boil, then reduce the heat to a simmer and cover.
- Steam until the outer leaves are tender, about one hour.
- Drizzle the reduced cooking liquid over the artichokes and serve.