Recipe: Baked Stuffed Artichokes (Vegetarian)

An artichoke is the Angelina Jolie of the vegetable world. Intimidating, their beauty is off-putting and high maintenance. It takes some work to get them into a manageable state, they’re bitchy in that most varieties have sharp, painful thorns clinging to each leaf– yet, if one puts in the effort, goes through all the hassel, they are greatly rewarded (and for that simile you’d have to speak directly to Brad, I suppose).

Artichokes are in abundance right now and are truly worth the effort; nutty, deep-flavored leaves and a yielding heart. Steamed, roasted or grilled, with or without a sauce, their leaves are delicious eaten simply with a bit of coarse sea salt.

For more of a ‘wow’ dish, try these stuffed artichokes.

To make this recipe you will need:

6 whole artichokes

1 lemon, cut in half

2 tablespoons olive oil or butter

1 large shallot, minced

1 fat clove garlic, minced or pressed

2 cups Panko breadcrumbs

1 cup Parmesan cheese

1/4 cup freshly chopped parsley

More olive oil

Directions:

1) Squeeze half of the lemon into a large bowl of cool water. If necessary, snip the tips of the artichoke leaves to remove the thorns. Rub all cut surfaces with the other 1/2 lemon as you go. Cut off the top inch of the artichoke and scoop out the sharp, tender leaves and choke (the fuzzy part wedged deep within the middle of the vegetable). Cut off the stem so that the artichoke sits flat. Trim off the woody outer part of the stem and mince the rest of the stem. Trim the base of the artichoke to remove the woody exterior. Continue with the remaining artichokes, placing each prepared artichoke into the bowl of acidulated water.

2) Preheat the oven to 400F and make the stuffing: Saute the artichoke stem pieces, shallot and garlic in the two tablespoons olive oil or butter until soft. Then scrape the cooked veg into a bowl holding the breadcrumbs. Stir and allow to cool before adding the parmesan and parsley. Season with salt and pepper.

3) Place the prepared artichokes into a baking dish. Cram the stuffing into the center of each, then stuff some in between leaves. Drizzle with more olive oil. Pour enough water into the dish to come 1/2 inch up the sides of the artichokes. Cover with a lid or aluminum foil, bake for about 40-45 minutes, and then remove the cover and continue to bake for 15-20 minutes longer, until the tops become golden.

Serve at once.

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