I like when Brian is a little scared when I am making something he is unfamiliar with. I get a sick joy out of semi-convincing him that what he’s about to eat may or may not be edible or may or may not be poisonous. That was definitely the case with these stuffed artichokes.
When I was cleaning the artichokes, I jokingly asked him what the first person who decided artichokes might be edible was thinking. He replied by saying that he wasn’t really sure that they were still, and repeatedly asked me, “you really ate these growing up??”. We did grow up eating artichokes in their whole form, enjoying scraping the “meat” from each tender leaf. I stuffed these artichokes with toasted breadcrumbs seasoned with a ton of garlic, nutty anchovies, and fresh parmesan cheese. Delicious.
Italian Stuffed Artichokes
Just the Tip / Inspired by Rachael Ray
What I used:
- 6 artichokes (about 12 oz each)
- 2 lemons, halved
- 3/4 cup extra-virgin olive oil, plus some for drizzling
- 1 2-oz tin anchovies in oil, drained
- 12 cloves garlic, grated or finely chopped
- 1 tsp crushed red chili flakes
- 3-4 cups breadcrumbs (I used whole wheat)
- 1 large bunch flat-leaf parsley, chopped
- 2 tsp black pepper
- 1 1/2 cups grated parmigiano-reggiano cheese
- Trim the artichokes: Remove the outer leaves, then cut off the stems and top quarter; trim the tips of the spiky leaves with scissors. Rub the cut surfaces with the lemon. Peel the stems and chop up finely and reserve for later.
- Fill a large pot halfway with water. Juice the lemons into the water and add the remaining juiced halves to the pot; bring to a boil. Add the artichokes and cook until tender, about 40 minutes; drain upside down to cool. Pull out the center leaves to expose the choke and scoop out the spiny choke with a spoon.
- Meanwhile, preheat the oven to 400 degrees . In a large skillet, heat the olive oil over medium-low heat. Add the anchovies, the garlic and crushed red pepper and cook until the anchovies melt, about 4 minutes. Add the breadcrumbs and chopped stems to the oil and cook, stirring often, until golden-brown and toasted, about 10 minutes.
- Remove from heat and stir in the parsley, black pepper, and parmesan. Spoon the filling into the heart of each artichoke and in the crease of each leaf. Place the stuffed artichokes side by side in a baking dish and drizzle with olive oil. Bake for 15 minutes and serve.