Stuffed Artichokes

Stuffed Artichokes
Staff Writer
Stuffed Artichokes
Ben Fink
Stuffed Artichokes

These stuffed artichokes really stand out when the main course is on the simple side; marinated and grilled veal chops, for example. Use moderately-sized artichokes because the jumbo ones take forever to cook and won’t fit in the average home kitchen stockpot. — Rick Rodgers, The Big Book of Sides

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4
Servings
592
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2½  Cups  soft breadcrumbs, made from slightly stale crusty bread in a blender or food processor
  • ⅔  Cup  freshly grated Romano cheese (about 3 ounces)
  • 7  Tablespoons  olive oil, plus more for greasing
  • 1  Teaspoon  dried oregano
  • cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • artichokes (about 8 ounces each)
  • lemon, cut in half crosswise
  • Lemon wedges, for serving

Directions

Mix the breadcrumbs, cheese, ¼ cup of the oil, the oregano, and garlic in a medium bowl. Season the stuffing with salt and pepper.

If necessary, cut the stem from each artichoke so it sits flat; discard the stems. Cut the top inch from each artichoke. Using kitchen scissors, snip off the thorny leaf tips. Rub the artichokes all over with the lemon halves. Place an artichoke on a plate, top-side up. Work around the artichoke to spread the leaves open — do not bother with the thin leaves that form the core of the artichoke. Force one-quarter of the stuffing between the leaves as well as possible, patting any excess stuffing over the top of the artichoke.

Choose a saucepan large enough to hold the artichokes. Pour in enough cold water to come ½-inch up the sides of the pot. Stir in 1 tablespoon of the oil and 2 teaspoons salt. Stand the artichokes, bottoms down, in the pot. Drizzle the remaining 2 tablespoons oil over the tops of the artichokes. Bring them to a boil over high heat.

Cover and reduce the heat to medium-low. Simmer, adding hot water as needed to the stockpot if the water cooks away, until a leaf from the bottom layer can be easily pulled off, 45 minutes to 1 hour.

Meanwhile, position a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly oil a rimmed baking sheet.

Using long tongs, transfer the artichokes to the baking sheet. Bake until the stuffing is lightly browned, 10 to 15 minutes. Serve the artichokes hot or cooled to room temperature, with the lemon wedges and a bowl to collect the leaves.

Nutritional Facts

Total Fat
33g
47%
Saturated Fat
4g
17%
Cholesterol
4mg
1%
Carbohydrate, by difference
63g
48%
Protein
10g
22%
Vitamin A, RAE
29µg
4%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
91mg
9%
Fiber, total dietary
3g
12%
Folate, total
117µg
29%
Iron, Fe
4mg
22%
Magnesium, Mg
27mg
8%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
146mg
21%
Selenium, Se
27µg
49%
Sodium, Na
449mg
30%
Thiamin
1mg
91%
Water
44g
2%
Zinc, Zn
1mg
13%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.