Ingredients
Scale
For the Artichokes:
- 4 large artichokes
- 1 lemon (halved, for rubbing the artichokes)
For the Stuffing:
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 2 tbsp fresh parsley (chopped)
- 1 tsp dried oregano
- 1 tsp lemon zest
- ¼ tsp black pepper
- ¼ tsp salt
- 4 tbsp olive oil (divided)
For Cooking:
- 2 cups vegetable or chicken broth
- ½ cup white wine (optional)
Instructions
- Prepare the Artichokes:
- Trim the stems and tops of the artichokes and remove any tough outer leaves.
- Scoop out the fuzzy choke with a spoon and rinse thoroughly. Rub cut surfaces with lemon to prevent browning.
- Make the Stuffing:
- In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, oregano, lemon zest, salt, and pepper. Mix well.
- Add 2 tablespoons of olive oil and mix until the stuffing holds together slightly.
- Stuff the Artichokes:
- Gently spread the leaves of each artichoke and spoon the stuffing mixture between the leaves. Press lightly to secure.
- Cook the Artichokes:
- Place the stuffed artichokes in a large pot, upright. Add the broth and wine (if using) to cover the base of the artichokes by about an inch.
- Drizzle the remaining olive oil over the artichokes. Cover and cook over medium heat for 40-50 minutes, until the leaves are tender and can be easily pulled off.
- Serve:
- Transfer the artichokes to a serving platter and drizzle with a bit of the cooking liquid. Enjoy warm or at room temperature.
Notes
- Choose Fresh Artichokes: Look for tightly packed leaves and vibrant green color.
- Stuff Evenly: Use a small spoon to evenly distribute the stuffing between leaves.
- Adjust for Dietary Needs: Use gluten-free breadcrumbs or vegan Parmesan to suit preferences.
- Make Ahead: Prepare the artichokes and stuffing in advance, and cook them fresh before serving.
- Serve with a Sauce: Pair with garlic aioli, lemon butter, or marinara for added flavor.
- Prep Time: 20minutes
- Cook Time: 40-50 minutes