4 jumbo artichokes
2 lemons, juiced
10 garlic cloves, thinly sliced
1/2 cup fresh breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup chopped Italian parsley
1/2 - 1 cup olive oil
1 t capers
salt & pepper
In a large saucepan, combine 4 quarts of water with the lemon juice and bring to a boil. Add the
artichokes and simmer for 20 minutes or until tender.Drain and let cool. When artichokes are
cool enough to handle, remove the outer layer of leaves. Cut the artichokes in quarters. Use a small
knife or grapefruit spoon to remove the spiny choke.
Preheat oven to 375 degrees.
Mix the sliced garlic, breadcrumbs, parmesan, capers and parsley together. Add enough olive oil to
moisten the mixture completely.
Put the artichokes in a shallow baking dish. Season the cavity of each artichoke with salt and
pepper and stuff in and around the leaves with the cheese/breadcrumb/garlic mixture. Bake for
45 minutes. Remove from oven and let rest for 10 minutes. Serve immediately as a side-dish or at room
temperature as an antipasto.
Makes 8 to 10 servings.
This is different from the way my Grandmother used to make stuffed artichokes. She made them whole and steamed them. I'll bet there as many versions of stuffed artichokes as there are households in Southeren Italy. Here is her recipe: My Grammy's Stuffed Artichokes
This is a really simple and flavorful way to prepare artichokes.
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