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 (see Cook's Note), 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.
Photograph by Kang Kim
How to Trim an Artichoke: 1. Fill a large bowl with cold water; squeeze the juice of 1 lemon and drop in the lemon halves. Working with one artichoke at a time, saw about 1 inch off the top using a serrated knife. 2. Snap off the tough, dry leaves around the stem (about 2 layers of leaves). 3. Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. 4. Peel the stem with a paring knife or cut off the stem completely if you want the artichoke to sit flat. Rub the cut parts with a lemon half, then keep the artichoke in the lemon water while you trim the rest.
Recipe courtesy Food Network Magazine
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