Stuffed Artichokes

This dish can be a little labor intensive at first, but once it is in the oven it will give you a chance to prep the rest of the meal, or enjoy a glass of wine with your guests. It is impressive enough for an elaborate dinner party, but just as good on a weeknight in. As long as artichokes are in season, this is also very inexpensive...just a few ingredients!

 




What you need:
4 large artichokes
4 cloves garlic
2 shallots
About 2 cups panko breadcrumbs
3/4 cup fresh grated Parmesan cheese
1 cup white wine or veggie stock (or mixture of both)
Zest of 1 lemon
Juice of 1 lemon

First, preheat oven to 425. Finely mince your shallots and garlic. Add to a small saucepan with olive oil on medium high heat. Saute until fragrant and soft, make sure to season with salt and pepper. Add this mixture to mixing bowl with the breadcrumbs, Parmesan, lemon zest and lemon juice. Mix together, taste, and season accordingly. Set aside.

Next, clean your artichokes. Cut the stem off of each artichoke. Then, using kitchen shears, trim off the pointy tips of the artichoke leaves. Using your hands, start to open the artichoke up like a blooming flower. This will allow you to scrape out the "choke." Using the rim of a metal spoon, dig out the choke including all of that fluffy stuff you see inside. This will create a pretty big space in the middle of the artichoke, hidden partially by the leaves. Using the same spoon (and maybe your hands), spoon the panko mixture into each artichoke.. in the middle, stuffing into the different layers of leaves...basically anywhere you are able to get it to go!

Place each artichoke stem side down (since you've cut the stems off, you have created a perfect little base for these to stay upright) in an oven proof baking dish. Pour the wine (or stock) into the dish. Add a little more liquid if needed, you want this to be just about an inch up the artichoke. Bake for about 1 hour until artichokes are tender and breadcrumb mixture has browned. Serve warm.





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