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Stuffed Artichokes

112 posts
Joined: Jan 5, 2007


Posted to Thread #18209 at 12:23 am on May 13, 2010

6 fresh medium size artichokes
1 lemon, juiced
1 1/4 cups fine dry bread crumbs
1/2 cup grated pecorino cheese
4 tablespoons chopped fresh Italian parsley
4 cloves of garlic finely minced
2 anchovy filets finely chopped(optional)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
3 tablespoons olive oil

Remove and discard outer leaves.Place each artichoke on its side and cut stems back to about 1 inch from where they join the base,so artichokes can stand without tipping. Cut across the top to remove prickly tips, and remove the choke the lies at the top of the heart.In a pan of cold water,add the juice of one lemon.Put artichoke in the pan,hold it upside down,and dunk it in and out of the water to get rid of any debris.

In a large mixing bowl,mix the bread crumbs,cheese, parsley, garlic, and anchovy if your using it and salt and pepper. Bang each artichoke on a hard surface to loosen the leaves, then spread the leaves apart with your fingers.Divide the stuffing mixture evenly between all the artichokes trying to stuff as much as you can inside the leaves.Tap them gently to settle the stuffing mixture.

Put the artichokes in a dutch oven with about an inch of water.Drizzle the olive oil on top of the artichokes. Bring to a boil.Lower heat and cover and simmer about 30 top 35 minutes or until tender, adding more water if needed. Serve hot or room temperature.

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