Stuffed Artichokes

The artichokes have really been fantastic lately.  I never tire of a simply steamed artichoke with various different dips, my favorite is just a little mayo with fresh garlic, lemon juice and freshly ground pepper.

Stuffed artichokes

Here is a super easy recipe for Stuffed Artichokes done in the oven.

4 large, full-size artichokes
1 lemon, halved
1 3⁄4 cups fresh bread crumbs (sourdough or Italian bread)
1 cup grated parmesan
1⁄3 cup chopped parsley (Italian or curly)
2 tsp. sea salt
1 tsp. freshly ground black pepper
8 cloves garlic, finely chopped
5 tbsp. extra-virgin olive oil
2 cups of boiling water
½ cup white wine

Cut artichoke stems off to create a flat bottom. Using kitchen shears, trim tips of leaves and pull off the tough outer leaves. Rub the trimmed artichoke with the ½ lemon to prevent browning. Separate leaves slightly with your thumbs, then pull out the smaller purple leaves from center to expose the fuzzy choke or “heart”. Scoop out the “hairy” part with a melon-ball cutter or small spoon, then squeeze some lemon juice into cavity. Repeat with remaining artichokes.

Heat oven to 425°. Combine the freshly grated bread crumbs, 3⁄4 cup of the parmesan, parsley, salt, pepper, and garlic. Sprinkle one-quarter of bread crumb mixture over each artichoke and work it in between leaves (do this over the bowl to catch any spillover). Transfer stuffed artichokes to a shallow baking dish. Drizzle each artichoke with approximately 1 tablespoon of olive oil. Pour in boiling water (should be at about a 1″ level) and add the wine. Rub a sheet of aluminum foil with the remaining olive oil and with the oiled side down, cover the artichokes tightly and bake until a knife easily slides into the base of an artichoke, about 45-50 minutes. Turn the oven on broil, remove the foil and sprinkle the tops with remaining parmesan cheese. Broil until tops of artichokes are golden brown, 2-3 minutes.