1 Video | Photo: Stuffed Artichokes Recipe
Ingredients
- 2 lemons
- 6 medium artichokes
- 5 cloves garlic, smashed
- 1/2 bunch fresh mint, picked and finely chopped
- 1/2 bunch fresh Italian parsley, picked and finely chopped
- 1 cup grated pecorino cheese
- 1 cup bread crumbs
- 1/2 teaspoon crushed red pepper
- 2 cups white wine
- Extra-virgin olive oil
- Salt
Directions
Squeeze the lemons into a large bowl filled with water. Place the lemon halves in the water.
Cut off the pointy tops of the artichoke. Remove some of the tough outer leaves. Remove the stem of the artichoke and peel off the tough green outer layer and reserve in the lemon water.
Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy choke in the center of the artichoke. When the arties are clean reserve them in the lemon water.
In a small bowl combine the garlic, herbs, pecorino, bread crumbs, and crushed red pepper. Finely chop the reserved artichoke stems and add them to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.
Stuff the artichokes with the paste.
Place the artichokes, flat side down, in a saucepan large enough to accommodate them.
Add the wine to the saucepan and enough lemon water to come 3/4 way up the sides of the artichokes. Add the lemon halves to pan also. Drizzle generously with olive oil and season with salt.
Bring to a boil and reduce to a simmer. Simmer for 15 to 20 minutes, or until the base of the artichokes are tender when poked with a fork.
Serve hot or cold drizzled with olive oil.
May - Why We Love: Artichokes
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By lainer1003
lake zurich, 52
on July 04, 2011
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Love Anne's take on food. Tried this recipe since it was a little different from my normal recipes and I had planted mint and parsley. We were quite pleased with the results. Definitely will make this recipe again. Not sure what Devin did differently but obviously the rest of the reviewers had better results. Thanks Anne.
By marcellacapasso
on March 06, 2011
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Chef Anne Burrell was one of my favorite culinary instructors in school. I made this recipe with what I had on hand and it was so good. I used parmesan, no mint (didn't have, I only had 4 medium artichokes so used the same amount of filling for the 4. I used 3 big garlic cloves and minced them instead of crushing to disperse the garlic throughout. So they were garlicky, but really good. I only used a splash of wine and also drizzled oil in the water. I loved the amount of cheese. They are suppose to be really cheesy and were. Mine were done in about 25 minutes. I can't see how these could ever be a tasteless mess as one review stated. But, it is important to use very good ingredients, and not to have the water level too high where it gets into the bread crumbs. I used fresh ground bread crumbs from good La Brea Bakery dinner rolls.
By ligo5072_13003346
North Little Ro...
on July 16, 2010
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I agree that the time may have been underestimated, especially if you're not used to making something like this. I think 30-40 min is probably more accurate. But these are FANTASTIC! First homemade artichoke dish ever, and it did not dissapoint. I gave one to a friend of mine that's an avid artichoke eater and she was amazed. I've made it about 3 times and only once did it turn out dissapointing. That time, I used baby artichokes because I couldn't find the big ones. That's the only time they just didn't taste right. I highly reccommend searching out the large ones for this dish. Try it, you will NOT be dissapointed.
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