Description
This recipe for Stuffed Artichokes features tender artichokes filled with a flavorful garlic, breadcrumb, and Pecorino Romano cheese mixture. Slow-baked in a savory lemon, white wine, and herb sauce, these artichokes are perfect as an impressive appetizer or side dish. The method ensures the artichokes become soft and infused with rich Mediterranean flavors while the breadcrumb stuffing adds a delightful texture and zest.
Ingredients
Artichoke Preparation
- 4 large artichokes, trimmed and stems removed (see notes below)
- 2 tablespoons lemon juice
Breadcrumb Stuffing
- 1/4 cup extra virgin olive oil
- 10 cloves garlic, grated
- 2 cups plain breadcrumbs
- 1 1/2 teaspoons dried Sicilian oregano (or Italian oregano)
- 1/2 cup parsley, minced
- 1 1/4 cups Pecorino Romano, grated
- 2 tablespoons lemon zest
- 1/2 teaspoon crushed hot red pepper flakes
- 1/4 cup dry white wine
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt (plus more to taste)
Baking Sauce
- 2 1/2 cups water
- 1 1/2 cups dry white wine
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 4 tablespoons butter
- 3 tablespoons lemon juice
- 1/4 cup parsley, minced
- 3 tablespoons seasoned breadcrumbs (optional, from extra breadcrumbs)
Instructions
- Preheat oven: Preheat your oven to 400°F and position the oven rack in the middle level to ensure even heat distribution for baking the artichokes.
- Prepare artichokes: Remove and shave the artichoke stems with a vegetable peeler. Trim the bottoms with a paring knife and cut off the top third of each artichoke. Use kitchen scissors to trim any sharp leaf points. Scoop out the fuzzy choke from the center while keeping the heart intact. Immediately place each prepared artichoke into a large pot filled with water and 2 tablespoons of lemon juice to prevent browning.
- Make breadcrumb stuffing: In a bowl, combine grated garlic, plain breadcrumbs, Sicilian oregano, minced parsley, Pecorino Romano, lemon zest, crushed red pepper flakes, 1/4 cup dry white wine, 1/2 cup extra virgin olive oil, and kosher salt. Mix thoroughly and taste to adjust salt and pepper.
- Spread artichoke leaves: Gently spread apart the artichoke leaves to allow room for stuffing. You can place the artichokes upside down and flatten them slightly to create space.
- Stuff the artichokes: Stuff the breadcrumb mixture into the center of each artichoke first and then work your way into the leaves. Aim for a good distribution but don’t overpack, as the stuffing will expand slightly when baking. Place each stuffed artichoke upright in a large baking dish, including the trimmed stems in the dish.
- Prepare baking sauce: In the same baking dish, mix together 2 1/2 cups water, 1 1/2 cups dry white wine, minced garlic, 1 teaspoon kosher salt, 4 tablespoons butter, 3 tablespoons lemon juice, and minced parsley. Stir to combine. If you have extra seasoned breadcrumbs, sprinkle up to 3 tablespoons into this sauce.
- Drizzle and moisten: Drizzle about 1 tablespoon of extra virgin olive oil over each artichoke, then spoon several tablespoons of the sauce over the stuffing to moisten the breadcrumbs.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake for 50 minutes in the preheated oven.
- Continue baking uncovered: After 50 minutes, remove the foil and bake uncovered for an additional 20 to 30 minutes, or until the artichokes are tender. Test doneness by pulling off a leaf—it should come away easily. Optionally, broil for the last 60–90 seconds to brown the top, watching closely to prevent burning.
- Optional sauce reduction: If you desire more sauce, remove the artichokes and pour the sauce into a saucepot. Add 1 cup water and 1 cup dry white wine, bring to a boil for 2–3 minutes, then season with salt, pepper, and lemon juice to taste. Remove from heat and whisk in 2 additional tablespoons of butter.
- Serve: Serve the stuffed artichokes in shallow bowls with a ladle of sauce. Spoon the sauce over the artichokes or dip the leaves directly into it. Enjoy this Mediterranean delight!
Notes
- To prevent browning of the artichokes while prepping, submerge them immediately in lemon juice water.
- When trimming, remove the thorny tips of the outer leaves for easier eating.
- Do not overstuff the artichokes as the stuffing will expand while baking.
- Broiling at the end adds color and texture but must be done carefully to avoid burning.
- Use fresh lemon juice and good quality extra virgin olive oil for best flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
