Spring Artichokes

Spring Artichoke

I have so many recipes I have created, learned and love that use Spring vegetables and ingredients. I am excited to share them with you all. But for right now, I want to be able to get this recipe to you all. It is one of my favorite Spring dishes and I just had to share it with you all. I hope that you and your family enjoy them as much as I do.

Stuffed Artichoke

This is a great way to enjoy this seasonal favorite. You can make these a few different ways, but here we are going to bake it

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Course Appetizer, Main Course, Side Dish

Cuisine American, Italian

Ingredients

  

• 1 lemon
• 2 large globe artichokes
• 1 1/2 cups Breadcrumbs
• 2 cloves garlic minced
• 1 tsp Kosher salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup Parmesan cheese
• 2 tsp flat-leaf parsley chopped
• Extra virgin olive oil

Instructions

 

• Start by making the stuffing mixture. Combine the breadcrumbs, garlic, salt, pepper, parmesan cheese and parsley. Slowly drizzle in the olive oil until a crumbly paste forms. Set aside while you clean the artichokes.
• To clean the artichokes, cut off the stem so that the artichoke sits flat. With a serrated knife, cut off the top 1/3-1/4 of the artichoke to remove the pointy tips and any hard leaves. Trim any additional pointy leaves that may need to be trimmed around the artichoke. Cut the lemon in half and rub it on the cut side of the artichoke to prevent browning. You can also hold in lemon water at this point.
• You can cook these artichokes a couple of different ways. You can stuff them and then steam them in a steamer pot on the stove or you can bake them. In this recipe we are going to bake them. So, preheat your oven to 375 degrees.
• Lightly separate the leaves and reveal the center of the artichoke. With a melon baller or a sharp ended spoon, scoop out the choke, (the soft, spiked part). This is not a necessary step, but it makes the eating of the artichoke easier and much more enjoyable.
• Place the artichokes in a baking dish that fits them snugly. Pour hot water or hot stock, (chicken or veggie) about 1/2-1 in up the side of the baking dish. Also, place the cut lemon into the baking the dish. Drizzle the artichoke with olive and cover the dish with foil.
• Bake the artichokes for about an hour or until a small knife slides into the bottom easily. Serve warm or at room temperature as an appetizer, side dish or an entrée with a small salad

Keyword appetizers, artichoke, stuffed artichoke

Spring Recipes Enjoy!