Stuffed Artichokes

The primary season for artichokes is spring. These stuffed artichokes are a luxurious treat. The recipe incorporates fresh artichokes, spring onion, green garlic, lemons, parsley, breadcrumbs, white wine, and parmesan reggiano. A special thank you to Shital Parikh for sharing the photo of her glorious artichokes.

Start by looking for tightly closed green leaves and healthy stems. Purple streaks on the leaves are normal. To store, sprinkle artichokes with a few drops of water and store in a plastic bag in the refrigerator for up to 1 week.

When preparing artichokes, use stainless-steel knives and cookware to minimize discoloration. Cut off the stem so that the artichoke lays flat. Next, cut off ¾ of the top of the artichoke. I recommend using a serrated knife because the fresh leaves are tough to cut. After scooping out the choke (that fuzzy part in the middle) with a spoon, cut off the pointy tips of the remaining leaves. Place the prepared artichoke in a water bath with lemon juice. Artichokes are similar to apples in that they oxidize quickly. The lemon ice bath is designed to slow down the oxidation process.

Stuff the center of the artichoke with the breadcrumb mixture (recipe below) and place in a baking dish. Pour the wine and water around artichokes. Add sliced lemons to the liquid. Cover tightly with foil and bake until done. The artichokes will be very hot. Use tongs to remove the artichokes from the casserole dish. Plate with lemons from the baking dish. Enjoy!

Ingredients:

4 artichokes

3 lemons

2 tablespoons green garlic, diced

½ cup flat leaf parsley, chopped

1 teaspoon salt

¾ cup spring onion, diced

½ cup freshly grated parmesan reggiano

1 cup breadcrumbs or panko crumbs

¼ cup extra virgin olive oil

1 cup white wine or vegetable stock

1 cup water

Directions:

1. Preheat the oven to 375 degrees F.

2. Combine the breadcrumbs, spring onion, parsley, green garlic, and 1 teaspoon salt in a large bowl. Finely grate the zest of 1 lemon into the bowl. Add olive oil and parmesan, mix, and set aside.

3. Fill a large bowl with ice water. Squeeze in the juice of 1 lemon and drop in the lemon halves.

4. Cut off the stem of each artichoke so it lays flat. Use a serrated knife to cut off 3/4 of the top of the artichoke. Use kitchen shears to trim the points off the remaining leaves. 

5. Use a spoon to scoop out the choke (that fuzzy part) in the middle. This will take some work, which is well worth the effort. Place the prepared artichoke in the lemon water ice bath to prevent browning (that is, oxidation), and repeat with the remaining artichokes.

6. Remove each artichoke from the water and use a clean towel to pat dry. Stuff the center of each artichoke with the breadcrumb mixture, and place in a casserole dish. You have the option of gently spreading the leaves and placing some of the breadcrumb mixture between the leaves.

7. Pour 1 cup wine (or vegetable stock) and 1 cup water into the bottom of the pan. Slice the remaining lemon into rounds and place them into the liquid. Tightly cover the dish with foil and bake for 75 minutes. Remove the dish from the oven and set the oven to broil.

8. Remove the foil and return the dish to the oven. Broil until the breadcrumbs are golden brown. 

9. Plate each artichoke with the lemon slices from the cooking liquid.

Enjoy!