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Italian Stuffed Artichokes

8 INGREDIENTS • 16 STEPS • 1HR 10MINS

Italian Stuffed Artichokes

Recipe

4.0

1 rating
Perfect to start off a special dinner, these stuffed artichokes are easier to make than you might think!
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Perfect to start off a special dinner, these stuffed artichokes are easier to make than you might think!
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

1HR 10MINS

Total Time

$1.83

Cost Per Serving

Ingredients

Servings
4
us / metric
Artichoke
2
Large Artichokes
Lemon
1
Lemon, zested, halved
White Bread
2 slices
White Bread
or Wheat Bread
Shredded Parmesan Cheese
50 g
Shredded Parmesan Cheese
Olive Oil
3 Tbsp
Olive Oil, divided
Pancetta
4 Tbsp
Pancetta
finely diced
Garlic
2 cloves
Garlic
lightly smashed
Capers
1 Tbsp
Capers, chopped

Nutrition Per Serving

VIEW ALL
Calories
356
Fat
18.8 g
Protein
15.2 g
Carbs
35.7 g
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

Author's Notes

To eat the artichokes, tug the petals free from the flower and scrape the fleshy meat from the soft tender part at the bottom. Then eat the heart and tender part of the stem.

Cooking Instructions

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step 1
Place a steamer basket in a large pot and add 2-3 cups of water to the pot. Cover and bring to a boil.
step 2
Meanwhile, prep the Artichokes (2): Remove any small leaves on the stem. Peel the stem using a sharp knife or vegetable peeler. Trim the stem, keeping about an inch or two on the artichoke. Discard the remnants.
step 2 Meanwhile, prep the Artichokes (2): Remove any small leaves on the stem. Peel the stem using a sharp knife or vegetable peeler. Trim the stem, keeping about an inch or two on the artichoke. Discard the remnants.
step 3
With a sharp knife cut off the top third of the artichoke and discard. Using a pair of kitchen sheers, work around the perimeter of the artichoke, trimming the top third of each of the the spiky petals.
step 3 With a sharp knife cut off the top third of the artichoke and discard. Using a pair of kitchen sheers, work around the perimeter of the artichoke, trimming the top third of each of the the spiky petals.
step 4
Slice the artichoke in half lengthwise.
step 4 Slice the artichoke in half lengthwise.
step 5
Use a spoon to remove the hairy choke and purple interior. Rub or squeeze juice from the Lemon (1) over the interior of the artichoke to prevent browning. Continue with the remaining artichoke halves.
step 5 Use a spoon to remove the hairy choke and purple interior. Rub or squeeze juice from the Lemon (1) over the interior of the artichoke to prevent browning. Continue with the remaining artichoke halves.
step 6
When the water is boiling, place the artichokes, cut side down onto the steaming tray and steam them for 25-40 minutes, depending on your artichoke. Check doneness by how easily one of the petals can be pulled from the bottom of the vegetable.
step 6 When the water is boiling, place the artichokes, cut side down onto the steaming tray and steam them for 25-40 minutes, depending on your artichoke. Check doneness by how easily one of the petals can be pulled from the bottom of the vegetable.
step 7
When artichokes are cooked, remove them from the heat and carefully transfer them to a cutting board with a pair of tongs. Pat the artichokes dry with paper towels.
step 8
Spray a baking dish with vegetable spray and lay the artichoke halves, cut side up, in the dish. Drizzle with Olive Oil (1 Tbsp).
step 8 Spray a baking dish with vegetable spray and lay the artichoke halves, cut side up, in the dish. Drizzle with Olive Oil (1 Tbsp).
step 9
In a small skillet, heat Olive Oil (2 Tbsp) over medium heat. Add the Pancetta (4 Tbsp) and cook until browned and fragrant. Scoop out the pancetta with a spoon, reserving the oil, and place it on a paper towel to drain.
step 9 In a small skillet, heat Olive Oil (2 Tbsp) over medium heat. Add the Pancetta (4 Tbsp) and cook until browned and fragrant. Scoop out the pancetta with a spoon, reserving the oil, and place it on a paper towel to drain.
step 10
Add the Garlic (2 cloves) to the hot oil and cook over medium heat until browned and fragrant. Discard the garlic and reserve the oil.
step 10 Add the Garlic (2 cloves) to the hot oil and cook over medium heat until browned and fragrant. Discard the garlic and reserve the oil.
step 11
Tear the White Bread (2 slices) into chunks and place in a mini-prep food processor. Pulse several times until you have fine breadcrumbs. Set aside.
step 12
Preheat the broiler.
step 13
In a medium bowl combine the fresh breadcrumbs, Shredded Parmesan Cheese (50 g), pancetta, Capers (1 Tbsp), reserved oil from the skillet, and lemon zest. Toss until thoroughly combined.
step 13 In a medium bowl combine the fresh breadcrumbs, Shredded Parmesan Cheese (50 g), pancetta, Capers (1 Tbsp), reserved oil from the skillet, and lemon zest. Toss until thoroughly combined.
step 14
Carefully fill the artichoke cavity with the breadcrumb mixture. Place the artichokes under the broiler for 3-5 minutes until the filling is golden brown.
step 14 Carefully fill the artichoke cavity with the breadcrumb mixture. Place the artichokes under the broiler for 3-5 minutes until the filling is golden brown.
step 15
Place the artichokes under the broiler for 3 to 5 minutes until the filling is golden brown.
step 15 Place the artichokes under the broiler for 3 to 5 minutes until the filling is golden brown.
step 16
Serve warm.
step 16 Serve warm.

Tags

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