Stuffed Artichokes
Published April 18, 2006
Tony Cenicola/The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
4 large artichokes
Lemon juice
2 cups bread crumbs, preferably fresh and fairly coarse
1 tablespoon minced garlic
5 anchovy fillets, chopped
½ cup grated Parmesan
⅓ to ½ cup chopped parsley
Extra virgin olive oil
Nutritional analysis per serving (4 servings)
58 grams carbs; 17 milligrams cholesterol; 410 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 11 grams fiber; 954 milligrams sodium; 21 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim artichokes, snap off hard outside leaves, cut off top inch or so of pointy tips and cut off stem so that it is just about flush with base of leaves. Put stem end down and press on open end to force leaves open. Use your hands to expand that opening, then use a spoon to scrape out choke. As you finish with each artichoke, sprinkle it with lemon juice and set aside.
- Step 2
In a bowl, combine bread crumbs with remaining ingredients, including enough olive oil to moisten mixture. Stuff a portion of this into cavity of each artichoke, spreading some between leaves as well.
- Step 3
Steam artichokes on a rack over boiling water until tender, 30 to 45 minutes. Sprinkle with a little more olive oil and lemon juice. Serve hot, warm or at room temperature.
Private Notes
Comments
Don't toss the stems. Peel and mince them and add to the stuffing mixture.
Heritage is Southern Italian, this is the way my family always prepared artichokes. Agree with the comment about not discarding the stems - we peel them and cook with the artichoke - tastes like the heart, it's a treat, don't waste it.
Important: Mr. Bittman uses the spiky type of artichokes...removing the choke from the globe type was awful. and I could not get it all. His photo does show the elongated type. Artichoke varieties come in two primary types: large, round ‘Globe’ artichokes, and elongated, tapered artichokes like ‘Violetta’.
Hint: I use a grapefruit fork to clean out the choke. Grapefruit forks are great for cleaning out pumpkins and squash too.
I use a grapefruit spoon to scrape the hairy part of the choke out. This is a great recipe - simple, delicious. Don’t be shy about spreading the leaves apart and packing in the stuffing. I often make it for a summer dinner just for me and it stands on its own beautifully.
Agree with Adam about peeling and mincing the stems to add to the stuffing mix. And as Mike DelVecchio, my heritage is also southern Italian and this recipe is on spot the way we stuff our artichokes - except we do add some Pecorino to the stuffing mix - not much, just a smidge, and not always. Depends on the mood of the day.