Stuffed Artichokes Recipe
Many Italian American meals wouldn't be complete without a platter of gorgeous stuffed artichokes on the table waiting to be devoured. If you've longed for such an artichoke, this recipe is the one you've been waiting for.
For the stuffing:
minced fresh parsley
minced fresh oregano
For the artichokes:
large globe artichokes
To make the stuffing:
In a large bowl, stir together the breadcrumbs, olive oil, parmesan cheese, garlic, lemon zest, parsley, oregano, and pepper. Set aside.
Prepare the artichokes
Using a serrated knife, cut off the stem and 1 inch off the top of the artichokes. Using kitchen scissors, cut off 1/2-inch of the tips of all the artichokes leaves.
Use one slice of lemon to rub over the cut edges of the artichokes to keep them from turning brown.
Pull open the center leaves of the artichoke. Pull out and remove inner yellow artichoke leaves. Using a small metal spoon, scrape out and remove the inner fuzzy choke.
To stuff the artichokes:
Preheat oven to 375 degrees.
Place prepared artichokes on a work surface. Using your fingers, fill the artichoke with stuffing. Stuff filling between each large leaf and in the center.
To bake the artichokes:
In a small baking dish sized to hold the artichokes closely together, add 1/2 inch hot water. Add 2 remaining slices lemon, bay leaf, and garlic. Arrange stuffed artichokes upright in water bath.
Drizzle with remaining 2 tablespoons olive oil and cover tightly with aluminum foil. Pierce the foil a few times with a knife to vent steam.
Bake 1 hour or until a knife slides easily into the artichoke heart and outer leaves can be easily removed. Serve hot or at room temperature.
To make fresh bread crumbs, pulse 6 slices stale, dry bread in a food processor until finely ground.