Stuffed Artichoke Halves with a light and aromatic stuffing boasting bright lemon, garlic, parsley, freshly grated Parmesan cheese and crunchy Panko breadcrumbs. I’d say the the stuffing is similar to a gremolata, more so than a dense breadcrumb stuffing. The slicing in half makes removing the undesirable fuzzy choke much easier!
Stuffed Artichokes are fun! There aren’t too many other foods that get a free pass to rip, pull, bite, and scrape. Using your hands is as much accecepted as it is encouraged, and you don’t have to worry about looking like a Neanderthal! Well maybe you still will, but at least it won’t be for lack of manners.
As much as I love them, I don’t make them that often. The traditional method can be a bit of a belabored process. Good news- I’ve streamlined it for you (and me!). Who says we need to keep the artichoke whole while performing the surgical removal of the spikey undesirable choke? We don’t! Steam, cool and slice in half to get to the bottom of the operation in half the time! Brilliant- why did it take me so long to think of this!?
Sautéing a homemade garlic paste with kosher salt and lemon zest packs the stuffing with the big flavor punch to compliment the crunchy panko breadcrumbs and Parmesan cheese. It really reminds me of a herby gremolata instead of the more dense traditional Italian stuffing. These artichokes are light, easy and a beautiful appetizer or side dish for any occasion. Although…perhaps not a black tie one, remember… we use our hands!
Light and Lemony Stuffed Artichokes
Ingredients
For the Steaming:
- 3 large artichokes
- 2 smashed garlic cloves
- 1 lemon
- 1 tsp. salt
For the Stuffing:
- ½ cup Panko Breadcrumbs
- 2 garlic cloves
- ¼ cup chopped parsley
- 4 tbsp. olive oil
- 1 tsp. lemon zest
- ¼ cup grated parmesan or Romano cheese
- ¼ crushed red pepper flakes
- ½ tsp. kosher salt
- ½ tsp. cracked black pepper
Instructions
- To prepare artichokes, remove bottom inch of stem and peel off tough, woody outer layer of remaining stem with vegetable peeler. Using serrated knife chop off 1 to 2 inches off the top of the artichoke. Repeat process with each artichoke.
- Zest lemon and reserve for stuffing, then Slice the lemon in half for boiling
- Fill 8 qt stockpot with about four inches from the bottom. Place the artichokes in water with lemon halves, 1 tsp. salt, and garlic cloves. Artichokes should be about half submerged.
- Cover stockpot and bring to a boil. Cooking time should be about 45 min. Pierce with knife to check for doneness.
- Remove from hot water using tongs and set upside on cutting board to dry and cool. /
- While artichokes are boiling, combine panko breadcrumbs, parsley, Parmesan cheese, red pepper and black pepper. Set aside
- Mince garlic. Sprinkle the minced garlic with kosher salt and lemon zest. Use the knife to gather the minced garlic into a tidy pile. Scrape into paste, holding the blunt side of the knife with both hands press and scrape the sharp end of the knife against the pile of garlic at an angle to flatten the garlic. Work the garlic back into a tidy pile and repeat, pressing and scraping the knife through the pile for 2 to 3 minutes until you have a smooth paste.
- Heat small saucepan with 1 tbsp. of olive oil over medium heat and sauté garlic paste. Remove from heat and add to panko mixture.
- To prepare artichokes for stuffing cut lengthwise into halves and using spoon, gently separate the fuzzy hair layer, called the “choke” from the heart.
- Place cut side up in a baking dish and generously scoop breadcrumb mixture onto each heart and throughout the leaves. Drizzle with olive oil and bake on top 1/3 of oven at 425 degrees for 15 minutes, until breadcrumb are golden and crispy. Sprinkle with salt and freshly cracked pepper if preferred. Serve warm.
Notes
Nutrition
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