Side Dishescountryliving
Stuffed Whole Artichokes
This classic artichoke dish require minimum artichoke preparation.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 45 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 400°F. Pulse bread in a food processor until small crumbs form, 8 to 10 times. Add Parmesan, Asiago, garlic, parsley, lemon zest, and butter and pulse twice to combine. Season with salt and pepper.
garlic, grated3 cloves
2
Juice lemons in a bowl filled with water; add rinds to bowl. Working one at a time, trim bottom of artichoke so it sits flat. Trim off top 1/3. Peel off outside leaves until only tender leaves remain. Using a spoon, remove inner leaves and choke; place in lemon water. Repeat with remaining artichokes.
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3
Remove artichokes from water, and pat dry. Using your hands, open each artichoke, making space between the leaves. Fill centers and between the leaves of artichokes with breadcrumb mixture, dividing evenly. Transfer to a 9-by-13-inch baking dish. Drizzle with oil. Pour wine into bottom of baking dish; cover tightly with aluminum foil.
large artichokes4
4
Bake ⏱️ 30 minutes. Remove foil and bake until artichokes are tender, 25 to ⏱️ 30 minutes.
large artichokes4
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