Wednesday, July 24, 2013 Parmesan Stuffed Artichokes

From Food Network's Alex Guarnaschelli 
An architecture school friend introduced me to stuffed artichokes, I had no idea I was missing out on something so wonderful. In her family they are a Thanksgiving tradition. They are a little more effort for an everyday meal but they are wonderful. Considering this is a vegetable it is a truly rich and filling addition to any meal (or a complete meal on a random wednesday when the artichokes in the grocery look perfectly ripe). 
Cold water, as needed
3 to 4 lemons, juiced, divided
6 medium artichokes, stems trimmed
1/4 to 1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup coarse bread crumbs, lightly toasted
1/2 to 3/4 cup fontina cheese, cut into small cubes
1/2 cup grated Parmesan
Kosher salt

Prepare a bowl of cold water large enough to hold the 6 artichoke hearts. Add the juice of 2 lemons to the water. Use a paring knife to trim the dark green skin from the stem and the base of each artichoke. Also slice about 2 to 3 inches off the top. In a circular motion, using a paring knife or peeler or your hands, peel the outer, dark green bitter layer of the heart until the fleshly, light green part is exposed. Trim and leave about 2 to 3 inches of the stem. (Chef's Note: Since the stem is edible, why cut it off? Plus, the stem makes for a more beautiful presentation.) Use a tablespoon to scoop out the "hay" or "choke" from the center of each artichoke. Squeeze some of the remaining lemon juice over the artichoke, if desired, rubbing the lemon directly on them to prevent them from discoloring, then submerge them in the lemon water.

Preheat the oven to 350 degrees F.

In a large bowl, combine 1/4 to 1/2 cup olive oil, the bread crumbs, with the fontina and Parmesan. Stir to blend. Season with salt, to taste. Remove the artichokes from the water, pat dry and transfer them to a bowl. Re-season with salt and drizzle them with about 1 tablespoon of olive oil. Stuff each artichoke with the bread crumb mixture and arrange them in a baking dish. Don't be afraid to pack the stuffing into each artichoke. Arrange them close together in the dish so they steam a little and create moisture as they cook. Top the artichokes with any remaining stuffing. Add a little water to the bottom of the baking dish to prevent the artichokes from drying out or scorching on the bottom as they cook. Cover the dish with a tight layer of aluminum foil and put the baking dish in the center of the oven.

After 45 minutes, remove the dish from the oven. Test the most tender part of the artichoke, where the stem and the heart meet, with the tip of a knife. The knife should pierce and remove without resistance. Remove the foil and put the dish under a broiler for 5 minutes. Remove the baking dish from the oven and allow to cool for a few minutes before serving. Cut each artichoke in half to reveal the stuffing, arrange on serving plates and serve.

Happy Cooking!


  1. Oh! Yes, please! I love love love artichokes so much! I need to try them stuffed soon.

    Im going to share this in a recipe roundup tomorrow! :)

    1. Oh that's awesome! Thanks. :)
      They're wonderful, the instructions are a bit lengthy but when i tried to just wing it from memory it didn't go as well. (Make sure you wrap the foil really tight to keep the steam in, or they will burn before they cook - not wonderful.) Also, I went with just parmesan, no fontina, but pick a cheese you like.



Related Posts Plugin for WordPress, Blogger...