Ingredients
4 large globe artichokes
2 cups Italian-style breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano cheese
1/4 cup fresh parsley, chopped
2–3 garlic cloves, minced
1/4 cup olive oil (plus more for drizzling)
Juice of 1 lemon
Salt and black pepper, to taste
2 cups vegetable or chicken broth
Optional Add-ins:
Crushed red pepper flakes
Anchovy paste
Chopped olives or pine nuts
Instructions
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Trim artichoke stems and cut 1 inch off the tops. Snip pointy leaf tips.
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Spread leaves gently to make room for stuffing. Rub cut parts with lemon.
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Remove fuzzy choke from the center with a spoon.
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In a bowl, mix breadcrumbs, cheese, parsley, garlic, olive oil, salt, and pepper.
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Stuff mixture between the leaves of each artichoke.
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Place artichokes upright in a deep pot with 1 inch of broth at the bottom.
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Cover and steam on low for 45–60 minutes, or until leaves are tender and pull off easily.
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Optional: Transfer to a baking dish, drizzle with olive oil, and bake at 375°F for 10–15 minutes until tops are golden.
Notes
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Rub all cut surfaces with lemon to prevent browning.
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Use a spoon to scoop out the choke carefully without damaging the heart.
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For extra flavor, add a splash of white wine to the broth.
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Use a steamer basket or line the pot bottom with lemon slices to prevent burning.
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Serve with lemon wedges, aioli, or extra cheese on the side.
- Prep Time: 25minutes
- Cook Time: 45–60 minutes (steaming)