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Stuffed Artichokes

Stuffed Artichokes

It would be a shame to let spring pass by without making artichokes.

Stuffed Artichokes

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By Mrs. Kossenfloffer Serves: 8
Prep Time: 1 hour Cooking Time: 35 minutes

All of the amounts in this recipe are more suggestions than absolute. You may like it cheesier, or more bready. You can also add some chopped olives or sundried tomatoes. I made these for teenagers, so I kept it pretty conservative. You can also use fresh bread crumbs which is really good but a whole lot more work. Go forth and make artichokes and get creative.

Ingredients

  • 4 artichokes, halved, trimmed and chokes removed
  • 1 cup panko bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • 4 garlic cloves, mashed
  • 2 teaspoons capers, minced
  • 1/4 cup olive oil (maybe more)
  • 4-5 anchovies, mashed to a paste
  • 3-4 tablespoons fresh parsley, minced (plus more for serving)
  • fresh lemon juice to taste
  • salt and pepper to taste

Instructions

1

Preheat oven to 350

2

Bring a ginormous pot full of salted water to a boil. Add the artichokes, and squeeze half a lemon into the pot too. Cook for about 15-20 minutes until tender. Remove and dry with paper towels.

3

While the artichoke are cooking, over medium heat, add enough olive oil to cover the bottom of a large saute pan. Add the mashed anchovies and mix until they dissolve into the oil.

4

Working in batches, place the artichokes cut side down into the oil and cook for 3 minutes until they get a little color on them. Remove and place onto a rimmed baking sheet. Repeat with remaining artichokes.

5

Add half of the garlic to the pan and cook for 1 minute. Remove from heat and reserve.

6

In a medium bowl, combine the panko, cheese, half the garlic, the capers, parsley enough oil to moisten a bit and lemon juice to taste. Taste to see how much salt to add. Add salt and pepper to taste.

7

Stuff the center of each artichoke with the filling. Spoon the warm anchovy and garlic oil over the artichokes. Bake for 15 minutes until the tops are golden. Serve with lemon wedges and fresh parsley.

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