Stuffed Artichokes
Tender whole artichokes packed with a garlicky Parmesan and herb breadcrumb filling, simmered until every leaf pulls away cleanly.
- 95
- min
- 8
- servings
- ~310
- kcal per serving
- Difficulty:
- Medium
01Method
- 1
Assemble all ingredients before starting.
- 2
Remove the top quarter of each artichoke and discard. Trim the tips of the remaining leaves by about half an inch, then cut the bottom of the stem flat. Flip each artichoke upside down and tap it firmly on the counter to open up the leaves.
- 3
Zest the lemon, reserving the zest. Halve the lemon and rub the cut surfaces of the leaves and stem with it. Prepare all remaining artichokes the same way.
- 4
In a medium bowl, mix the reserved lemon zest together with the bread crumbs, Parmesan, parsley, garlic, half the salt, and the pepper until evenly combined.
- 5
Distribute the breadcrumb mixture throughout the leaves of each artichoke, bypassing the innermost thistle leaves. Press the filling into every crevice until all of it is used up.
- 6
Pour water into the bottom of a Dutch oven and stir in the remaining salt. Stand the artichokes upright in the pot, nestling them together so they support each other. Drizzle olive oil over the tops, bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the leaves pull away with no resistance, about 1 hour.
- 7
Remove from heat and allow to rest for 10 to 15 minutes. Scatter additional parsley over the top if desired.
- 8
Plate and serve either warm or at room temperature.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
