Groceries |
4 large whole artichokes
1 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
3 cloves garlic, minced
1/4 cup toasted pine nuts
1/4 cup chopped sun-dried tomatoes
1 teaspoon fresh oregano
1 teaspoon fresh basil
1/4 teaspoon red pepper flakes
1/4 cup Foodie Tasting Room House Blend EVOO
1 lemon
salt and black pepper
1 cup vegetable broth
The steps to follow |
Trim the stems of the artichokes to about 1 inch.
Cut off the top 1 inch of the artichoke and snip the sharp tips from the leaves with kitchen shears.
Rub the cut edges with a lemon half to prevent browning.
In a bowl, combine the Italian-style breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, pine nuts, chopped sun-dried tomatoes (if using), dried oregano, dried basil, and red pepper flakes. Mix well.
Drizzle in the extra virgin olive oil and mix until the stuffing is well combined and slightly moist. Adjust seasoning with salt and black pepper to taste.
Gently separate the leaves of each artichoke to create space for the stuffing.
Using a spoon or your fingers, pack the stuffing mixture between the leaves of each artichoke, pressing it in as you go. Make sure to stuff as much of the mixture as possible between the leaves.
Place the stuffed artichokes upright in a large pot or steamer basket. Add 1 cup of vegetable broth to the bottom of the pot.
Squeeze the remaining lemon half over the artichokes to add a bit of flavor and prevent discoloration.
Cover the pot and steam the artichokes over medium heat for 45-60 minutes, or until the leaves are tender and the stuffing is heated through. Check occasionally to ensure there is enough water or broth in the pot to prevent burning.
Serve:
Once cooked, carefully remove the artichokes from the pot and let them cool slightly before serving.