Stuffed Artichokes
Source: John Arcudi, Delfina
Recipe Type: Appetizers and Sides, Entrees | Seasons: Spring, Summer
This recipe was demonstrated at the Foodwise Classroom on June 24, 2023.
Serves 5 as a starter
INGREDIENTS
4 lemons, halved
10 fresh, young long-stemmed artichokes
8 ounces extra virgin olive oil
1 bay leaf
4 cloves garlic, smashed and smeared
10 thyme branches
Kosher Salt
White wine to cover the pan
For the Stuffing:
8 ounces extra virgin olive oil
1 cup onion, finely chopped
2 cloves garlic, smashed and smeared
1 cup fennel, finely chopped
1 bunch parsley, minced
4 cups plain breadcrumbs
6 ounces parmigiano, grated
6 ounces pecorino romano, grated
Salt, to taste
PREPARATION
Juice the lemons into a large, non-reactive vessel of some type and add 1 quart of water. Drop the spent lemon halves into the lemon water.
Snap all of the tough outer leaves off of the artichokes until the tender, pale center leaves are exposed. Peel-off the outer layer of the artichoke stems with a paring knife or a vegetable peeler and then cut- off any oxidized bit at the bottom of the stem. Ideally the stem is left as long and intact as possible.
Cut off the tough top part (about half) of the leaves of the artichoke and discard. Then cut artichoke in half from tip to stem.
Depending on the variety and age of the artichokes, there may not be any choke in the center. If there is, carefully scoop it out with a spoon or cut around it with a paring knife and remove. Drop the cleaned, halved artichokes into the lemon water.
Combine olive oil, bay leaf, garlic and thyme in a 3-4 quart pot. Heat slowly and cook for 15- 20 minutes without browning.
Drain artichokes and then add to the pot. Discard the soaking water. Season with salt and turn up
heat. Toss artichokes in the oil and allow to fry for a couple of minutes.
Add wine and reduce until almost dry. Then add enough water to just barely cover the artichokes. Bring to a boil, reduce to a medium simmer and cover. Cook for about 15-20 minutes until cooked through but still retaining some texture. Cooking time will vary depending on quality of the artichokes. It may be
necessary to add a little more water while the artichokes are cooking. When cooked, remove from pot and set on a plate/platter/sheet pan to cool.
To make the stuffing, heat large, wide sauté pan over medium heat. When hot, add oil, onion, garlic and fennel. Cook over medium-low heat until cooked through and soft but not browned. Add parsley after a few minutes.
Dump the veggies out into a large stainless steel bowl and allow to cool slightly.
Add the breadcrumbs and cheeses and adjust seasoning with salt.
To assemble, fill each artichoke half with the stuffing, getting as much in-between the leaves as possible. Pack/mound stuffing onto flat side of the stem and cut side of leaves.
Lay flat on a parchment lined sheet tray, ensuring that none overlap and all are facing “sunny side up.” Bake in 350 F convection oven for approximately 12 minutes, check at 8 minutes and rotate. Cook until lightly and evenly browned.
