Stuffed Artichokes
Artichokes are cleaned and stuffed with garlicky breadcrumbs and baked in a buttery lemon and white wine sauce until tender.
Servings: 4
Ingredients
Base ingredients
- 4 large artichokes 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 dried Sicilian oregano or Italian oregano
- 1/2 cup minced flat-leaf Italian parsley
- 1 1/4 cups Pecorino Romano grated
- 1 1/2 tablespoons lemon zest yellow outside only, avoiding white pith
- 1/2 teaspoon crushed hot red pepper flakes
- 1/4 cup dry white wine
- 1/2 cup extra virgin olive oil
- 1 teaspoon Diamond crystal kosher salt plus more to taste
For the sauce
- 2 1/2 cups water
- 1 1/2 cups dry white wine
- 2 cloves garlic minced
- 1 teaspoon Diamond crystal kosher salt
- 6 tablespoons butter
- 2 tablespoons lemon juice
- 1/4 cup minced flat-leaf Italian parsley
- 3 tablespoons seasoned breadcrumbs optional. If there are extra breadcrumbs, add no more than 3 tablespoons to the sauce.
Instructions
- Preheat oven to 400°F and set the rack to the middle level.
- Cut off 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. Place each filled artichoke into a large baking dish or braiser. Also, place the cleaned stems into the dish.
- Place all of 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). Note: The liquid should reach about half way up the artichokes. If needed, add a bit more water.
- 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 or braiser lid and bake for 45 minutes.
- After 45 minutes, remove the foil or lid and continue to bake until tender (about 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 1/2 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 around the artichoke. Spoon the sauce on top of the artichokes or dip the leaves right into it. Enjoy!
Video
Notes
- Trimming artichokes. Follow the picture steps in the body to trim and prep the artichokes. The stems are delicious and should be baked as well. Just shave the outer fibrous layer of the stem with a peeler.
- Eating a stuffed artichoke. The stems are delicious and should be baked as well. Just shave the outer fibrous layer of the stem with a peeler. For the leaves, dip if you like in the sauce then scrape the crumbs and meat from the bottom of the leaf with the top of your teeth. The bottom of the artichoke is the heart and is the best part.
- Cooking time. Cooking time will vary and is a very rough estimate. The main point is to cover the artichokes very tightly to create a steaming action so that they get tender. Tender is when the leaves pull off fairly easily and/or a tip of a sharp knife will be able to be inserted into the side of the choke with little resistance.
- Artichoke size. Artichokes vary in size considerably. Just distribute the breadcrumbs evenly. You don't need to overpack the artichokes.
- Breadcrumb mix. Make sure to taste test the breadcrumbs and adjust salt if required. Make the breadcrumbs really flavorful before stuffing!
- Leftovers. Italian stuffed artichokes can be saved for up to 3 days and should be reheated in the oven covered with foil at 350f until warm.
Nutrition
Calories: 743kcal | Carbohydrates: 58.4g | Protein: 22.4g | Fat: 46.3g | Saturated Fat: 16g | Cholesterol: 52mg | Sodium: 1127mg | Potassium: 773mg | Fiber: 11.2g | Sugar: 5.6g | Calcium: 446mg | Iron: 5mg
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