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Gallery Stuffed Artichokes with Capers and Cornichons Credit: Lennart Weibull Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 4
Ingredients Roasted-Garlic Butter 1 stick unsalted butter, room temperature 1 tablespoon mashed Garlic Confit (from about 6 cloves) 1 teaspoon finely grated lemon zest Kosher salt Stuffed Artichokes 1 lemon 4 large artichokes 2 tablespoons minced garlic (from 8 cloves) 1/2 cup extra-virgin olive oil 1/4 cup capers, drained and coarsely chopped 12 cornichons, coarsely chopped (1/4 cup) Kosher salt and freshly ground pepper 1 1/4 cups coarse fresh breadcrumbs (from 4 slices rustic bread, pulsed in a food processor)
Variations If you don’t have time to make roasted-garlic butter, you can use regular unsalted butter to toast the breadcrumbs.
Gallery Stuffed Artichokes with Capers and Cornichons Credit: Lennart Weibull
Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 4
Gallery
Stuffed Artichokes with Capers and Cornichons Credit: Lennart Weibull
Stuffed Artichokes with Capers and Cornichons
Credit: Lennart Weibull
Stuffed Artichokes with Capers and Cornichons
Recipe Summary prep: 45 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 45 mins total: 1 hr 15 mins
Servings: 4
prep: 45 mins
total: 1 hr 15 mins
prep:
45 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
Ingredients
1 stick unsalted butter, room temperature 1 tablespoon mashed Garlic Confit (from about 6 cloves) 1 teaspoon finely grated lemon zest Kosher salt
1 lemon 4 large artichokes 2 tablespoons minced garlic (from 8 cloves) 1/2 cup extra-virgin olive oil 1/4 cup capers, drained and coarsely chopped 12 cornichons, coarsely chopped (1/4 cup) Kosher salt and freshly ground pepper 1 1/4 cups coarse fresh breadcrumbs (from 4 slices rustic bread, pulsed in a food processor)
Directions
Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.)
Stuffed Artichokes: Halve lemon and squeeze 1 tablespoon juice. Cut second half into wedges. Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with juiced lemon half to prevent discoloration.
Set a steamer basket in a large pot. Add enough water to reach just below basket and bring to a boil. Place artichokes in basket, stem-sides up. Cover and steam, adding more water if necessary, until hearts are tender when pierced with the tip of a knife, 25 to 30 minutes. Remove and let cool slightly, about 10 minutes.
Heat garlic with oil in a small pan over medium until fragrant, about 3 minutes. Remove from heat. Add capers, cornichons, and reserved lemon juice; season with salt and pepper. Melt 2 tablespoons garlic butter in small skillet over medium-high heat (reserve remaining garlic butter for another use). Add breadcrumbs and cook, stirring, until golden, about 6 minutes.
Carefully peel back leaves of each artichoke, exposing fuzzy chokes; scoop them out with a spoon. Spoon 1 tablespoon caper mixture into each hollow and sprinkle more between leaves. Divide crumbs among hollows and serve, with remaining sauce and lemon wedges.
Variations If you don’t have time to make roasted-garlic butter, you can use regular unsalted butter to toast the breadcrumbs.
Variations
If you don’t have time to make roasted-garlic butter, you can use regular unsalted butter to toast the breadcrumbs.
Reviews
Add Rating & Review
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All Reviews for Stuffed Artichokes with Capers and Cornichons
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Artichokes with Capers and Cornichons
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
