Stuffed Artichokes

Total Time:
1 hr 20 min
Cook:
1 hr 20 min

Level:
Easy

Directions

Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes, removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.

How to Trim an Artichoke

How to Eat an Artichoke

Photograph by Kang Kim


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    This recipe is featured in:

    Spring Produce Guide