Italian Breadcrumb Stuffed Artichokes
Discover how to make flavorful Italian breadcrumb stuffed artichokes at home. Elevate your cooking skills and impress your guests with this simple yet delicious side dish!
Servings: 3
Ingredients
- 3 large artichokes trimmed and cleaned
- 1 1/2 fresh lemons
- 1 cup breadcrumbs
- 2 garlic cloves grated
- 1 tablespoon fresh parsley finely chopped + extra to serve
- 1/4 cup Pecorino Romano or Parmesan cheese grated
- 4 tablespoons extra virgin olive oil divided
- 2 cups chicken broth
- salt to taste
- black pepper to taste
Instructions
Preparing the Artichokes
- Lemon Water: Fill a large bowl with cold water and the juice from 1 lemon. Set aside.
- Stems: Cut the stems off about 3 inches from the bottom of the artichokes. (Make sure you cut it flat so the artichoke can stand up.)
- Leaves: 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.
- Trim Top: 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.
- Soak: Carefully spread open the artichoke leaves with your hands to create room for the breadcrumb mixture. Rub the inside of the artichoke with the remaining half of a lemon, then soak them in the bowl of lemon water to prevent them from turning brown while you prepare the breadcrumbs.
Finishing the Artichokes
- Breadcrumb Mixture: Combine the breadcrumbs, garlic, parsley, Pecorino Romano (or Parmesan), 2 tablespoons of olive oil, and salt and pepper to taste. Mix until well combined.
- Stuff: Remove the artichokes from the water and pat them dry with paper towels. Using a small spoon or your fingers, pack the breadcrumbs in between the leaves. You can pull the leaves back to stuff as many crumbs inside as possible.
- Steam: Stand up the artichokes in a small pot. Pour in the chicken broth, ensuring you are not pouring it over the artichokes. Drizzle in the remaining 2 tablespoons of olive oil, cover with a lid, and bring the broth to a gentle simmer. Steam them over medium-low heat until they're tender, about 20-25 minutes.
- Serve: Carefully remove the artichokes from the pot and serve with the chicken broth. Enjoy immediately with a garnish of extra chopped parsley!
Video
Notes
- Be careful not to overcook the artichokes, which can make them tough and unpalatable.
- Remove the fuzzy choke section, which can be unpleasant to eat.
- Use high-quality ingredients, such as homemade breadcrumbs and good quality cheese, to significantly improve the flavor and texture of the dish. If you need to use store bought breadcrumbs, use the best ones you can find.
- Season the breadcrumb mixture adequately for a tasty and well-flavoured result.
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 47g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 12mg | Sodium: 1081mg | Potassium: 671mg | Fiber: 10g | Sugar: 6g | Vitamin A: 179IU | Vitamin C: 46mg | Calcium: 239mg | Iron: 4mg
