Stuffed Artichoke
Stuffed Artichokes were always a treat growing up. Not many restaurants made them and it would take a special occasion for our Nanna to make them for the family. While I have yet to master how she was able to make them so tender and delicious with a oozy, cheesy inside and crispy topping, this recipe sure does come pretty close.
Ingredients
2 Artichokes
2 Lemon Slices
2 Bay Leaves
2 Garlic Cloves crushed
1/2 cup Panko Breadcrumbs
1/2 cup Italian Style Breadcrumbs
1/2 cup Parmesan Cheese grated
2 tbs Butter melted
2 tbs Olive Oil
4 oz Mozzarella Cheese
2 pinches Dried Oregano
2 pinches Dried Italian Parsley
Sea Salt
Black Pepper
The hardest part of this recipe is prepping the Artichoke itself. It’s very simple once you have the hang of it, but it does take some work.
You will need to:
- Chop about 1/2” from the top of the artichoke
- Cut the stem of the Artichoke (leaving about 1/2”) be sure to cut the stem as flat as possible so the Artichoke can stand on its own.
- Using kitchen scissors, cut the tops off of each leaf.
^ Prepped Artichoke
While you are prepping your artichokes bring about 1/2” of water to boil in a pot (large enough to fit the Artichokes side by side) with the 2 Lemon Slices, 2 Bay Leaves, 2 crushed Garlic Cloves, Sea Salt & Black Pepper. Once the water is boiled and your artichokes are cleaned, place both Artichokes inside and cover. Allow them to cook over a medium heat (not quite a simmer, but not a rapid boil). Let simmer for about 45 minutes or until you notice the artichoke really begin to loosen up enough to spread out the leaves from the center.
Once the Artichoke looks and feels tender remove from the boiling water and allow to cool.
SAVE THE LIQUID THE ARTICHOKES WERE COOKING IN.
While the Artichokes are cooling, in a large bowl combine all Breadcrumbs, 1/3* cup of the grated Parmesan Cheese, Oregano, Parsley, Sea Salt & Black Pepper with melted Butter and Olive Oil. Mix until a paste starts to form - adding more butter if needed.
Once the Artichokes are cool enough to touch carefully insert ripped pieces of Mozzarella behind each of the outer leaves. 2 oz of Cheese should be used for each Artichoke. Using a spoon, add the Breadcrumb mixture into each leaf as well. Sprinkle the remaining Parmesean Cheese overtop. Place both artichokes in an oven-safe pan with the boiling liquid on the bottom. Cover the pan tightly with tinfoil and bake at 350°F for 1 hour. After 1 hour remove the tinfoil - the breadcrumbs should have begun browning. Continue to cook uncovered until cheese is melted and the filling is golden brown. You will know the Artichoke itself is completely cooked when the leaves pull off easily.
To eat you pull each leaf and place the stuffed leaf curved side down in your mouth. Using your bottom teeth scrape the filling and the flesh of the Artichoke off the leaf. Discard the remaining leaf. Once you get to the center of the artichoke (the leaves will be pointier & you will see a fuzzy-consistency center, discard this portion of the artichoke.
Yields: 2 Stuffed Artichokes (4 Servings)
Tools Used:
Large Pot
Baking Dish
Tinfoil
