Though their exact origins are debated, stuffed artichokes are a common dish served in Italian American homes, especially in South Louisiana. Stuffed artichokes are a special occasion dish because they are a little more time-consuming than some recipes. However, they are well worth the effort.
I made the prep work easier by blanching the fresh artichokes for 10 minutes before stuffing them, making the artichokes easier to manage. These stuffed artichokes are a delicious balance of garlicky, cheese breadcrumbs and fresh artichoke leaves that are then baked to perfection. The artichokes can be prepared a couple of days in advance and then baked an hour before serving.
Yields 2 stuffed artichokes
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2 large artichokes
2 teaspoons vinegar
1 cup plain breadcrumbs
4 cloves minced garlic
1 teaspoon fresh lemon zest
1 tablespoon fresh chopped parsley
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 cup fresh grated Parmesan cheese
1/3 cup olive oil
1 cups water
1 cup dry white wine
Juice of 1 lemon
1. Use a serrated knife to trim 2 to 3 inches off the top of the artichoke and trim the bottom so the artichoke will stand up straight. Use kitchen scissors to trim the tips of the artichoke leaves. Turn the artichoke upside down and bang it a few times on the cutting board to help open up the leaves and loosen the center.
2. Fill a medium-sized pot halfway with water. Add the vinegar and bring to a rolling boil. Drop the artichokes in and blanch for 7 to 10 minutes. Drain the artichokes and run them under cold water. Place the artichokes onto a baking sheet lined with paper towels.
3. In a mixing bowl, combine the plain breadcrumbs with the minced garlic, lemon zest, parsley, salt, pepper and Parmesan cheese until well blended. Slowly drizzle the olive oil into the breadcrumb mixture and blend until the mixture resembles wet sand.
4. Before filling, use a small spoon to scrape the center of the choke out of the artichokes, removing all of the fuzz of the choke and exposing the heart of the artichokes. Once the choke is removed, fill the center cavities with a few spoonfuls of the breadcrumb mixture.
5. Continue pulling the leaves of the artichokes back as you spoon a little of the breadcrumb mixture between the leaves of the artichokes until all of the filing has been used.
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6. Preheat the oven to 400 F and place the artichokes into an 8-by-8 baking dish. Pour the water, wine and lemon juice into the dish and cover with foil.
7. Bake the artichokes for 35 to 45 minutes covered. Then, remove the cover and continue baking for another 15 to 20 minutes or until the artichokes are golden on top and the leaves can easily be pulled out. Remove the artichokes from the baking dish and serve warm with a little lemon butter for dipping if desired.
This article was originally published in the March 2024 issue of 225 magazine.