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.
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