Stuffed Artichokes
Posted: | Categories: Recipes | Tags:sides vegetarian
Stuffed Artichokes
Melissa Ben-Ishay
Savory Recipes
Artichokes are one of those vegetables that always catch my eye at the market but are a labor of love to prepare. From the dark green leaves to the flower-like shape, they’re almost as nice to look at as they are to eat. I made these stuffed artichokes with homemade sourdough breadcrumbs—made with sourdough that I dried out in the oven at a low temp for an hour or two, then blitzed into sand—giving it extra flavor to complement the tender artichoke hearts.
Ingredients
- 4 artichokes
- 1½ cups breadcrumbs
- 3 garlic cloves, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh oregano
- Juice of 1/2 lemon
- 1/2 cup freshly grated parmesan, plus more to top
- 2-3 tablespoons extra virgin olive oil
- 1 cup vegetable broth
- 1/2 cup wine white
Directions
- Cut about an inch off the points of the artichokes.
- Trim the stems and peel to get the tough, fibrous part off.
- In a large pot, boil about 2 inches of water and place a steamer basket inside. Add the artichokes to the steamer basket and cover, keeping the heat on medium. Steam for 30 minutes, until the artichokes are tender.
- While the artichokes cook, combine the breadcrumbs, garlic, salt, pepper, oregano, lemon juice, and parmesan in a large bowl. Add the olive oil one tablespoon at a time, until the mixture looks like wet sand.
- Preheat the oven to 350°F.
- Once the artichokes are cooked, carefully transfer them to a rectangular casserole dish.
- Stuff each artichoke with equal parts stuffing, about ⅓ cup per artichoke.
- Pour the broth and wine into the bottom of the dish and top the artichokes with any remaining breadcrumb mixture.
- Sprinkle extra parmesan on top and bake for 45-50 minutes, until the tops are golden brown.
