Many find artichokes to be intimidating, and I did too at one point. However, the more I’ve worked with them, the more I like them and the more approachable they seem. I have tried several methods of making stuffed artichokes (my favorite use for this veggie), including slow cooking and stove top simmering. Steaming in the oven has worked out the best, and it’s incredibly easy!
These little guys look a lot less scary once their pointy tips have been clipped off. Note – a chilled glass of white wine complements these quite well…
You can really go wild with the seasonings you want to include in the stuffing, but I prefer to stick to traditional Italian flavors.
No such thing as an overstuffed artichoke… get in there and get your hands dirty!!
Italian Stuffed Artichokes
2 whole artichokes
3 cups Italian-style breadcrumbs
3 tbs grated parmesan
1 tbs fresh parsley, finely chopped
1 tsp garlic powder
1/4 cup extra virgin olive oil
1/2 cup dry white wine
4 cups water
- Preheat oven to 375 degrees.
- Cut the thick stems off of each artichoke. Trim pointy tips off of all of the artichoke leaves. Use your fingers to spread the leaves open for easy stuffing.
- In a medium sized bowl, combine all of the dry ingredients. Drizzle olive oil into the mixture until it is moist but not wet.
- Generously stuff the mixture in between each leaf on each artichoke.
- Place the artichokes in a large baking pan, and fill the pan with about an inch of water. Add the wine to the water.
- Cover the pan tightly with foil, and roast the artichokes in the oven until the leaves are easily removed (about an hour).