Italian breadcrumb stuffed artichokes

Italian breadcrumb stuffed artichokes

There’s a few things that are noteworthy about this artichoke recipe. For one, we dive into making our own breadcrumbs, but if tackling the artichoke is enough for now, you can resort to store-bought breadcrumbs. The other thing is the artichoke itself: how exactly do you prepare this? Never fear, all you need on hand is:

• A good pair of scissors
• A serrated knife
• A water bath with lemon

Yep, that’s it! If you have these things, you’re well on your way to serving up Italian breadcrumb stuffed artichokes.

What are Italian Stuffed Artichokes?

Italian Stuffed Artichokes are a beloved classic in Italian cuisine, featuring artichokes filled with a delectable mixture of breadcrumbs, cheese, garlic, and herbs. This traditional dish is often enjoyed during special occasions and holidays, bringing families together around the table. The rich flavors of the stuffing complement the tender artichoke leaves, creating a delightful culinary experience. Eating stuffed artichokes is interactive and fun, as you pull off each leaf, savoring the breadcrumb mixture and the artichoke meat at the base.

Why artichokes?

Artichokes are popular in Mediterranean cooking, often made into different dishes, from dips to salads and pastas. They’re usually an entree or a side dish. They also have a rich history of being used in traditional medicine. Artichokes are a bit of a superfood, with various digestive benefits and are great for the liver. Fresh lemon juice is often used to enhance the flavor of artichokes, brightening the dish and complementing other ingredients.

The taste of artichokes

They possess a unique, slightly nutty and earthy flavor and are often prepared by steaming, boiling, or grilling. To eat an artichoke, the leaves are usually pulled off one by one, and the edible portion near the base of each leaf is scraped off with your teeth. Once all the leaves are removed, the tender heart and the base (known as the “artichoke bottom”) can be eaten. This is the best part!

Prepping the artichoke with fresh parsley

This isn’t our first time tackling this unique vegetable. We’ve steamed them before, so if you’re looking for more direction – this recipe is also great!

So, how do we prep this little sucker?

Step 1: Cut the stems off three inches from the base. Remember to cut it flat so they can stand.

Step 2: Pull the outer leaves off the artichoke. This can be down in a firm downward motion towards the stem. Stop when you get to the tender leaves and then use the scissors to cut the spiky leaf tops. Fresh garlic can be added to the stuffing mixture to enhance the flavor.

Step 3: Grab your serrated knife (it will make it a lot easier) and cut off the top of the artichoke three inches from the top.

Step 4: Spread open the artichoke leaves with your hands, and then pop it into a bowl with lemon and cold water. Leave to soak. Use a large bowl to mix the stuffing ingredients. Add lemon zest to the stuffing mixture to brighten the flavors.

Italian seasoned breadcrumbs

I’ve made bread crumbs a few times. Here’s one recipe that I’m particularly fond of: herby and zesty.

The way to master your own bread crumbs is your bread must be stale. You can’t use fresh bread because it won’t have the same texture. The other thing is be patient with drying out the crumbs so that they are really crunchy, you’ll need that so that they don’t become soggy when doused with oil or lemon.

Cooking Methods for Italian Stuffed Artichokes

There are several ways to cook Italian Stuffed Artichokes, each bringing out unique flavors and textures. Baking is a popular method, allowing the artichokes to soak up the delicious flavors of the breadcrumb mixture and olive oil. This method results in a crispy, golden topping that contrasts beautifully with the tender leaves. Steaming is another excellent option, preserving the delicate flavor and texture of the artichokes while keeping them moist. Boiling is also a viable method, but it requires careful attention to avoid overcooking, which can make the artichokes tough. Each method has its merits, so feel free to choose the one that best suits your taste and cooking style.

Serving and Enjoying Stuffed Artichokes

Serving and enjoying Italian Stuffed Artichokes is a delightful experience. Typically served warm, the artichokes boast a crispy breadcrumb mixture and tender leaves. To eat, simply pull off an outer leaf and scrape the breadcrumb mixture and artichoke meat from the bottom of the leaf with your teeth. Continue this process until you reach the centre, where the tender heart awaits, offering a burst of flavour. For an extra touch, you can dip the leaves in a sauce of your choice. Perhaps some lemon butter or aioli!

Common Mistakes to Avoid

When making Italian Stuffed Artichokes, it’s essential to avoid a few common mistakes to ensure a delicious outcome. One mistake is overcooking the artichokes, which can result in a tough and unpalatable texture. Another mistake is neglecting to remove the fuzzy choke section, which can be unpleasant to eat. Using low-quality ingredients, such as stale breadcrumbs or old cheese, can significantly impact the flavor and texture of the dish. Lastly, not seasoning the breadcrumb mixture adequately can lead to a bland and unappetizing result. Pay attention to these details! Then you’ll be coming back to this recipe over and over again.

Italian breadcrumb stuffed artichokes

Discover how to make flavorful Italian breadcrumb stuffed artichokes at home. Elevate your cooking skills and impress your guests

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Prep Time:15 minutes mins

Cook Time:28 minutes mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: artichoke

Servings: 3

Ingredients

• 3 large artichokes trimmed and cleaned
• 1 lemon
• 1 cup breadcrumbs
• 2 garlic cloves grated
• 1 tbsp parsley finely chopped + extra to serve
• 1/4 cup pecorino romano or parmesan grated
• 4 tbsp olive oil extra virgin
• 2 cups chicken broth
• salt + pepper

Instructions

• Begin by preparing the artichoke. Cut the stem off, roughly 3 inches from the bottom of the artichoke. Make sure you cut it flat so the artichoke can stand up.
• Pull the bottom outer leaves off the artichoke by pulling them in a downward motion towards the stem. Do this until you get to the tender part of the leaves. Using sharp kitchen scissors, cut the spiky part off the top of the artichoke leaves.
• Using a serrated knife, cut off the top of the artichoke, roughly 3 inches down from the top. I like to use a serrated knife for this step as it's rather tough.
• Carefully spread open the artichoke leaves with your hands. This step will give you more movement for when we stuff the artichokes.
• Prepare a bowl filled with cold water and lemon juice from 1 lemon.
• Rub the inside of the artichoke with a lemon and then pop into the bowl with lemon water to prevent the artichoke from turning brown. Leave to soak while you prepare the breadcrumbs.
• In a large bowl, combine the breadcrumbs, garlic, parsley, pecorino Romano and 2 tablespoons of olive oil. Mix until well combined.
• Remove the artichokes from the water and pat dry with absorbent paper.
• Using a small spoon or your fingers, nestle the breadcrumbs in between the leaves. You can pull the leaves back to stuff as much breadcrumb as possible.
• Place the artichokes into a small pot. Pour in the chicken broth, ensuring you are not pouring over the artichokes. Drizzle over the remaining two tablespoons of olive oil, cover the pot with a lid and bring the chicken broth to a gentle simmer. Once the water is simmering, steam for 25 – 30 minutes or until the artichokes are tender.
• Carefully remove the artichokes from the pot and serve with all of that delicious chicken broth. Serve immediately.