I was walking with a friend last week and out of the blue… ‘stuffed artichokes’ to which I emphatically replied ‘yes’ love them. Then I couldn’t get them off my mind. Are you an artichoke fan? Steamed, then pull their lushes pedals off one by one and dunk them in butter or better yet a mayo/mustard dip?? Are you with me?
I steamed then stuffed these bad boys. I am a complete fan, grew up with them, fighting over the heart.
For the stuffing I started with butter. Because butter. Added garlic and shallot, a couple of my favorite aromatics, a little lemon juice and white wine.
Stuffing implies bread. Now here’s a story. We had our annual Christmas Party a few weeks back. Our catered dinner was from a favorite local restaurant, that delivered delicious Italian dishes, complete with hot from the oven bread sticks. When it came time to pack up leftovers, I ended up with a full pan of garlicky breadsticks. I turned them into breadcrumbs and froze them. Three. Gallon. Ziploc. bags of breadcrumbs.
I love that they are newly introduced in this Stuffed Artichoke recipe.
- 4 artichokes
- 1 stick of butter 1/2 cup
- 3 shallots finely diced
- 4-5 garlic cloves minced
- 1/4 cup fresh lemon juice
- 1/2 cup white wine
- 1/4 cup fresh Flat Leaf Italian Parsley minced
- 2 cups fresh bread crumbs
- 2 cups Italian bread crumbs
- 1 cup grated Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Trim artichokes. Cut the stem off, making a stable base. Cut an inch or so off the top, trimming the tough leaves with scissors.
- Bring a large Dutch oven or pot, fitted with a steamer basket and 2-inches of water to a boil. Place artichokes on steamer basket; steam for 30 minutes.
- Meanwhile, prepare stuffing. Melt butter and saute garlic and shallot, 2-3 minutes. Add lemon juice and white wine and simmer 4-5 minutes. Turn off heat and fold in breadcrumbs, parsley, parmesan and seasoning.
- Preheat oven to 400 degrees.
- When artichokes are cool enough to handle, use a spoon to remove the choke, the most center leaves and furriness. Fill with stuffing, into cavity and between leaves. Top with more grated parmesan cheese.
- Bake in a foil covered dish for 30 minutes. Uncover and bake for an additional 15 minutes.