Stuffed Artichokes

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 6 appetizer servings
Share This Recipe

Ingredients

6 artichokes

1 lemon, thinly sliced

2 teaspoons crab boil

2 bay leaves

2 tablespoons butter

1/2 cup finely diced onion

1 teaspoon chopped garlic

1 teaspoon chopped oregano leaves

1 1/2 cups Italian style bread crumbs

1 teaspoon lemon zest

1/2 cup grated Parmesan, plus more for garnish

1/4 cup olive oil plus 2 tablespoons, divided

Salt and pepper

Directions

  1. Bring a large pot of salted water to a boil. Preheat the oven to 400 degrees F.
  2. Cut the stems from the artichokes to leave a neat, flat base. Lay each artichoke on its side, and cut away the upper third with a sharp knife. With kitchen shears, remove the prickly leaf tips from each remaining leaf. Rub the cut sides and bottom with a lemon slice, squeezing lemon juice onto the cut areas and set aside.
  3. Place the prepared artichokes, lemon slices, crab boil and bay leaves in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes.
  4. Heat the butter in a small skillet over medium heat. Add the onions and cook until softened, about 4 minutes.
  5. To the onion pan, add the garlic and oregano and continue to cook for 30 seconds.
  6. Remove from the heat and stir in the bread crumbs, lemon zest, Parmesan, and 1/4 cup of the olive oil. Mix well and adjust seasonings with salt and freshly ground black pepper.
  7. Drain the artichokes upside down in a colander.
  8. When the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. Pull out the cone of undeveloped white leaves and gently scrape out the choke with a spoon so as not to damage the heart. Gently pull the leaves outward from the center until the leaves open slightly.
  9. Fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves.
  10. Place the artichokes in an earthenware baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil.
  11. Pour 1/2 cup of water into the bottom of the dish and place in oven. Bake until the artichokes are golden brown and the bread crumbs develop a nice crust, about 10 to 15 minutes.
  12. Transfer to a serving plate, drizzle with some olive oil and sprinkle some grated Parmesan. Serve with additional lemon wedges.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.