Reviews
Add Rating & Review
15 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
Back to Stuffed Artichokes
All Reviews for Stuffed Artichokes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4
tvs5900.jpg
Ingredients
Ingredient Checklist
2 lemons
4 medium artichokes
3 cups fresh breadcrumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup freshly grated Pecorino Romano cheese
6 tablespoons extra-virgin olive oil
2 to 3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh oregano
Coarse salt and freshly ground pepper
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4
tvs5900.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4
Recipe Summary
Yield: Makes 4
Yield: Makes 4
Makes 4
tvs5900.jpg
tvs5900.jpg
Ingredients
Ingredients
- 2 lemons
- 4 medium artichokes
- 3 cups fresh breadcrumbs
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1/3 cup freshly grated Pecorino Romano cheese
- 6 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons coarsely chopped fresh oregano
- Coarse salt and freshly ground pepper
Directions
Preheat oven to 350 degrees. Zest one lemon; set zest aside. Cut the lemon in half, and squeeze juice into a large bowl of water, add lemon rinds. Trim artichokes; working with one at a time, snap off tough outer bottom leaves. Cut off upper third of artichoke. Snip remaining leaf tips with scissors. Trim long stem, leaving a flat bottom. Peel stem and place in acidulated water. Gently spread artichoke leaves away from center, revealing choke. Remove choke with a spoon and discard. Place artichoke in acidulated water. Repeat with remaining artichokes.
In a medium bowl, combine breadcrumbs, Parmigiano and Pecorino cheeses, 4 tablespoons oil, parsley, oregano, and lemon zest. Season with salt and pepper. Remove artichoke stems from water, and drain well. Chop finely, and stir into breadcrumb mixture.
Remove artichokes from water, and drain well. Fill each artichoke with 1/4 of breadcrumb mixture; spread leaves to allow stuffing to sit inside, and mound stuffing on top. Place 1/2 cup water in bottom of a 9-by-9-inch baking dish. Fit artichokes into baking dish. Drizzle with remaining 2 tablespoons oil. Cover with aluminum foil. Bake until heart is soft when pierced with the tip of a knife, 30 to 40 minutes. Remove foil; bake until breadcrumbs are golden brown, about 10 minutes more. Cut remaining lemon into wedges, and serve on the side.
Reviews
Add Rating & Review
15 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
Reviews
Add Rating & Review
15 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
Add Rating & Review
15 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
15 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
15 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
2
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 3
- 3 star values:
- 6
- 2 star values:
- 2
- 1 star values:
- 0
All Reviews for Stuffed Artichokes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Stuffed Artichokes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
