Stuffed Artichokes
Stuffed artichokes are a beloved Italian specialty featuring a delightful mix of crunchy, cheesy breadcrumbs. In my rendition, I've trimmed down the richness while ensuring it remains equally scrumptious!
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Ingredients
- 2 medium artichokes
- 4 cloves garlic
- 3/4 cup seasoned breadcrumbs
- 1/3 cup grated pecorino romano or a good parmesan cheese
- 1 egg white
- 1 cup chicken broth
- 2 oz white wine
- olive oil spray
- 4 cups water
- 1/2 lemon
- 1 tablespoon extra virgin olive oil
Instructions
- 1
Trim the stems and the tops off the artichokes to prepare them.
- 2
With kitchen scissors, snip off the tips of each leaf and drizzle lemon juice all over to prevent oxidation.
- 3
In a large pot, pour in 4 cups of water and position the artichokes with their cut sides facing down in the liquid.
- 4
Bring to a boil and cook for 12-14 minutes, or until the fleshy parts of the artichoke become tender.
- 5
Take the artichokes out of the water and allow them to cool on a plate.
- 6
Once the artichokes are cool enough to handle, take out the inner leaves and carefully scoop out the fuzzy choke using a teaspoon; discard it. Set aside.
- 7
In a mixing bowl, combine breadcrumbs, grated cheese, olive oil, minced garlic, and egg white, stirring until well blended.
- 8
Arrange the artichokes in a baking dish and generously fill the centers and the spaces between the leaves with the stuffing mixture. Lightly spray the tops with olive oil.
- 9
Pour broth and wine into the bottom of the baking dish, then cover it tightly with aluminum foil.
- 10
Bake for 40 minutes at 350°F, removing the foil during the last 10 minutes of cooking to allow the topping to turn golden. Serve in two bowls with the broth at the bottom and garnish with parsley and, if desired, additional Parmesan cheese.