Roman-Style Artichokes
This stuffed vegetable recipe is best prepared in the springtime, when artichokes are in season
Ingrediënten
8 First-Course Servings
- 2 Tablespoons Fresh Lemon Juice
- 8 Medium Artichokes
- 1½ Cups Loosely Packed Fresh Mint Leaves Chopped
- 1 Cup Fresh Bread Crumbs From 2 Slices
- 1 Cup Plain Dried Bread Crumbs
- ½ Cup Freshly Grated Pecorino-Romano Cheese
- 3 Tablespoons Extra-Virgin Olive Oil
- 2 Garlic Cloves Finely Chopped
- ½ Teaspoon Salt
- ¼ Teaspoon Ground Black Pepper
Instructies
- Fill large bowl with cold water and 1 tablespoon lemon juice.
- Prepare artichokes as described in “Artichoke Know-How,” placing stems and trimmed artichokes in bowl of lemon water to prevent them from browning.
- In deep 12-inch skillet or nonreactive 8-quart Dutch oven or saucepot, heat 1 inch water to boiling over high heat.
- Stand artichokes in boiling water; add stems and return to boiling.
- Reduce heat to medium-low; cover and simmer 30 to 40 minutes or until knife inserted in bottom of artichoke goes in easily.
- Drain artichokes.
- Meanwhile, in medium bowl, combine remaining 1 tablespoon lemon juice, mint, fresh and dried bread crumbs, Romano, olive oil, garlic, salt, and pepper.
- Preheat oven to 400°F.
- When artichokes are cool enough to handle, pull out prickly center leaves from each artichoke; with teaspoon or melon baller, scrape out fuzzy choke (without cutting into heart) and discard.
- Finely chop stems; stir into mint mixture.
- Stand artichokes on 15½” by 10½” jelly-roll pan, stem sides down.
- For each artichoke, pull leaves to open slightly; spoon scant ½ cup mint mixture into center cavity.
- Bake 20 to 25 minutes or until stuffing is golden and artichokes are heated through.
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