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Author Notes: Artichokes stuffed with an Italia-style mixture of breadcrumbs, cheese, and garlic. —Sherrie Castellano
- 4 medium artichokes
- 2 lemons, halved
- 1 cup breadcrumbs
- 1 cup grated Romano cheese
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- To prepare the artichokes, cut about an inch off the top, then with scissors snip off the points of each leaf. Cut away the stem so the choke can stand up on its own. Fill a large bowl with room temperature water and squeeze the juice from the halved lemons in, then add the lemons themselves. Add the artichokes and submerge them. Allow them to soak while you prepare your stuffing mixture.
- In a separate bowl, combine the breadcrumbs (I used homemade gluten-free breadcrumbs made from pulsing stale gluten-free bread), Romano cheese, garlic, parsley, salt, and pepper.
- Take each artichoke and drizzle the olive oil evenly into and around all four. Stuff each leaf with a spoonful of the cheese mixture. You should exactly enough stuffing for four medium- to large-sized artichokes.
- Fill a large pot with about an inch of water and bring it to a gentle simmer. Place in your artichokes and cover the pot with a lid. Simmer and steam for 45 minutes. The artichokes will be done when you can remove a leaf with ease and it is tender enough to eat.
- This recipe is a Community Pick!