VIDEO: How to Make Stuffed, Baked Artichokes
3760 days ago
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From Barbara Seelig-Brown, cookbook author and host of Stress Free Cooking on PBS-TV, Foodytv.tv
I don't think I've ever met anyone who doesn't love a stuffed artichoke!?? Since they come in different sizes, you can always halve them after baking if they are too large.
Ingredients
To Prepare Artichokes
- 4 large or 6 medium fresh artichokes
- Acidulated Water:
- 2 lemons
- Large bowl of water
To Prepare Stuffing
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, finely minced
- 1/2 cup minced onion
- 1 cup fresh breadcrumbs
- 1/2 cup minced fresh basil
- 1/4 cup minced fresh parley
- Pinch fine sea salt
- Few grinds freshly ground black pepper
- 1/4 cup freshly grated Parmigiano Reggiano cheese
Directions
- Prepare acidulated water by squeezing halved lemons into bowl of water to keep artichokes from browning (while cleaning).
- Clean artichokes. Using a Trimmer, cut stems from artichokes. Peel off any outer leaves and trim remaining leaves with kitchen shears (Super Shears). Gently open artichoke and remove fuzzy choke. A grapefruit spoon works well.
- Place each artichoke in acidulated water while cleaning remaining artichokes.
- Preheat oven to 400°F.
- Place olive oil in large sauté pan. Add garlic and onion. Cook until garlic is fragrant. Add breadcrumbs, basil, parsley, salt and pepper. Cook until breadcrumbs are toasted. Add a drizzle of extra virgin olive oil. Turn heat off and add Parmigiano Reggiano.
- Stuff the center of the artichoke and gently pull/separate artichoke leaves to make room for additional stuffing.
- Place stuffed artichokes in baking dish. Drizzle with white wine or chicken stock. Bake until golden and fork tender, 30-45 minutes, depending on size of artichoke.
- Cook's Tip: To test for doneness, insert a fork into the heart (the bottom) of the artichoke. It should be tender.
