Description
Delight in these savory Stuffed Artichokes, tender artichoke hearts filled with a flavorful mixture of garlic, anchovies, Italian-seasoned breadcrumbs, parmesan cheese, and fresh parsley. Simmered until tender and baked to golden perfection, these stuffed artichokes make for an impressive appetizer or side dish served with melted butter for dipping.
Ingredients
Scale
Brining and Cooking
- 2 Tbsp. plus 1/2 tsp. kosher salt, divided
- 1 lemon
- 6 medium artichokes
Filling
- 6 Tbsp. olive oil
- 4 cloves garlic, grated
- 2 anchovy filets in olive oil, rinsed and finely minced (optional)
- 1/4 tsp. red pepper flakes
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated parmesan cheese
- 1/4 cup finely chopped Italian parsley, plus more for sprinkling
To Serve
- Melted salted butter
Instructions
- Prepare the brine: In a large pot, combine 4 quarts of water with 2 tablespoons of kosher salt. Zest the lemon and cut it in half, saving the zest. Squeeze the lemon juice into the pot and add the juiced lemon halves to the water.
- Trim the artichokes: On a large cutting board, trim the stem end of each artichoke so it can stand upright. Cut about 1 inch off the top, remove tough outer leaves at the bottom, and trim pointed tips with kitchen shears. Immediately place trimmed artichokes into the lemon water to prevent browning.
- Simmer the artichokes: Bring the lemon-salt water to a boil over medium-high heat, then cover and reduce heat to medium-low. Simmer the artichokes until a paring knife pierces the bottom easily, about 25 to 30 minutes.
- Drain and cool: Remove artichokes from water, discard lemon pieces, and allow artichokes to cool completely.
- Preheat the oven: Set oven to 375°F (190°C) for baking the stuffed artichokes.
- Make the filling: Heat olive oil in a medium skillet over medium heat. Add grated garlic, minced anchovies (if using), red pepper flakes, remaining ½ teaspoon kosher salt, and reserved lemon zest. Cook for 1 to 2 minutes until fragrant. Stir in breadcrumbs and transfer the mixture to a bowl to cool for 5 minutes. Fold in parmesan cheese and chopped parsley.
- Prepare artichokes for stuffing: Gently pull leaves away from the center of each cooled artichoke to open petals, taking care not to remove them. Use a spoon to carefully scrape out the fuzzy choke from the center. Place each cleaned artichoke in a casserole dish (13-by-9-inch).
- Stuff the artichokes: Fill the center and spaces between leaves of each artichoke with about ½ cup of the breadcrumb mixture using a spoon or your hands.
- Bake: Bake the stuffed artichokes for 15 to 20 minutes, until the breadcrumb topping turns golden brown.
- Serve: Let cool for 10 minutes before sprinkling with extra parsley. Serve warm with melted salted butter for dipping the leaves.
Notes
- To enjoy, pull leaves individually, dip the base in melted butter, and scrape the tender artichoke flesh and crispy stuffing with your teeth.
- Discard tough leaves and choked leaves in a separate bowl for guests.
- Adjust the red pepper flakes to control spiciness.
- Anchovies add umami flavor but can be omitted for a milder taste.
Nutrition
- Serving Size: 1 stuffed artichoke
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 12mg
