You can find Stuffed Artichokes on any Italian-American's table, especially during the holiday season! These tender artichokes are stuffed with a heavenly mixture of garlic, parmesan, parsley and breadcrumbs. Cooked in and topped with a lemon, butter and white wine sauce, they are sure to leave everyone asking for seconds!
- 4 artichokes
- 4 cloves of minced garlic
- 1/2 cup chopped parsley
- 3 cups seasoned Italian breadcrumbs
- 1 1/2 cups freshly grated parmesan cheese
- olive oil
- coarse salt & freshly ground black pepper
- 3 tablespoons butter
- white wine
- 2 lemons
- parsley leaves, to garnish
- Preheat your oven to 375 F.
- Fill a large bowl with water. Add a few lemon slices.
- Prep the artichokes. Slice off artichoke stems, discard. Strip away any dry, small or unsavory looking leaves. Place the artichokes in the lemon water as you go. This will keep the artichoke from turning brown.
- In another large bowl combine breadcrumbs, cheese, parsley and garlic. Coat the breadcrumbs mixture with olive oil. Season lightly with salt and pepper.
- Assemble your artichokes. Carefully separate the leaves of the artichoke and stuff each one with your breadcrumb mixture. Continue stuffing the artichokes until you get close to the heart.
- Place the artichokes into a large oven safe pot or Dutch oven. Top with any remaining breadcrumb filling. Fill the bottom of your pot with white wine, it should come halfway up the sides of the artichokes. Cube the butter and place in the wine. Add 2 slices of lemon to bottom of pot. Cover snuggly with lid.
- Bake, covered for 1 hour. After 1 hour the artichokes should be tender. To check, pierce the artichoke heart with a knife, if is pierces easily and smoothly they are ready.
- Uncover, and broil on hi until breadcrumbs are lightly browned.
- To serve, top with butter-wine sauce from pot, extra parsley, extra parmesan and lemon wedges.
Recipe inspired by The Clever Carrot