Stuffed Artichokes

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Stuffed artichokes are a classic Italian-inspired dish that turns this humble vegetable into a savory, elegant centerpiece. The tender leaves and heart are filled with a flavorful breadcrumb mixture infused with garlic, herbs, and cheese, then baked until golden and aromatic. Perfect as an appetizer, side dish, or even a light main, stuffed artichokes bring a touch of rustic charm and comfort to any table.

Ingredients:

  • 4 large fresh artichokes

  • 1 lemon, halved

  • 1 cup Italian-style breadcrumbs

  • ½ cup grated Parmesan cheese

  • ¼ cup pecorino Romano cheese (optional for extra flavor)

  • 4 cloves garlic, finely minced

  • ¼ cup fresh parsley, finely chopped

  • ½ teaspoon crushed red pepper flakes (optional)

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup olive oil (plus more for drizzling)

  • 1 cup chicken or vegetable broth

Instructions:

  1. Prepare the artichokes:

    • Trim the stems so artichokes can stand upright.

    • Cut about 1 inch off the tops, then snip the sharp tips of the leaves.

    • Rub cut surfaces with lemon to prevent browning.

    • Gently pull leaves apart to make space for stuffing.

  2. Make the stuffing:

    • In a bowl, mix breadcrumbs, Parmesan, Romano (if using), garlic, parsley, red pepper flakes, salt, and black pepper.

    • Drizzle in olive oil and mix until crumbs are moist and crumbly.

  3. Stuff the artichokes:

    • Carefully spoon the breadcrumb mixture between the leaves, pressing gently to secure.

  4. Cook:

    • Place stuffed artichokes upright in a large pot or baking dish.

    • Pour broth into the bottom of the pan, drizzle artichokes with a little olive oil.

    • Cover tightly with foil or a lid.

    • Bake at 375°F (190°C) for about 45–55 minutes, or until leaves pull off easily and are tender.

  5. Serve:

    • Drizzle with extra olive oil and a sprinkle of Parmesan.

    • Enjoy warm by pulling off leaves, scraping the stuffing and tender leaf flesh with your teeth, and saving the heart for the grand finale!

Would you like me to also give you a Mediterranean-style stuffed artichoke variation (with olives, sun-dried tomatoes, and feta), or keep it traditional Italian?

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