Stuffed Artichokes
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
48
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Zest 1 lemon; set zest aside
3
Cut the lemon in half and squeeze juice into a large bowl of water, add lemon rinds
4
Trim artichokes; working with 1 at a time, snap off outer tough bottom leaves
5
Cut off upper third of artichoke
6
Snip remaining leaf tips with scissors
7
Trim long stem leaving a flat bottom
8
Peel stem and place in acidulated water
9
Gently spread artichoke leaves away from center, revealing choke
10
Remove choke with a spoon and discard
11
Place artichoke in acidulated water
12
Repeat with remaining artichokes
13
In a medium bowl, combine breadcrumbs, Parmigiano and Pecorino cheeses, 4 tablespoons oil, parsley, oregano, and lemon zest
14
Season with salt and pepper
15
Remove artichoke stems from water and drain well
16
Chop finely and stir into breadcrumb mixture
17
Remove artichokes from water and drain well
18
Fill each artichoke with 1/4 of breadcrumb mixture; spread leaves to allow stuffing to sit inside, and mound stuffing on top
19
Place 1/2 cup water in bottom of a 9-by-9-inch baking dish
20
Fit artichokes into baking dish
21
Drizzle with remaining 2 tablespoons oil
22
Cover with aluminum foil
23
Bake until heart is soft when pierced with the tip of a knife, 30 to 40 minutes
24
Remove foil; bake until breadcrumbs are golden brown, about 10 minutes more
25
Cut remaining lemon into wedges and serve on the side