Description
Living in the Midwest I have to say that artichokes are usually not that good….but one day I was walking through the produce section of a supermarket and there they were…the most beautiful artichokes I have seen in a long time. They were calling my name to take home and cook them up. This recipe came out so delicious. Enjoy!
Scale
Ingredients
Preparing the Artichokes
4 artichokes, firm and bright in color
1 lemon, juiced and zested, divided
For the Filling
- 1 ½ c breadcrumbs
- ¼ c + 2 Tbsp fresh parsley, chopped
- ¼ c + 2 Tbsp Romano Cheese, finely grated
- garlic powder to taste
- 2 tsp oregano
- 2Â tsp fresh basil
- 1 tsp ground black pepper
- ½ tsp salt
- 4 tsp olive oil
For the Bath
- 2 c water
- 1 c Pinot Grigio wine
Instructions
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Preheat your oven to 400F.
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Using a serrated knife, cut the top quarter off of the top of the artichoke and cut off the stem to create a level base. Snip the tips from each of the leaves, removing the sharp points. Loosen the bracts and using a sharp paring knife or kitchen scissors, cut out the innermost bracts to reveal the fibrous choke. With a spoon, scrape as much of the choke fibers out of the artichoke as you can. If the artichokes are large enough cut in half.
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Brush the prepared artichokes with a little lemon juice to keep them from turning grey while you prepare the filling.
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In a small bowl, mix all filling ingredients and 2 tsp lemon zest until evenly moistened. Spoon the mixture into the center of the prepared artichokes. Loosen the bracts and spoon a little filling between the bracts as well.
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Place the stuffed artichokes in an oven-proof baking dish. Pour the water, wine, and 2 Tbsp lemon juice into the dish and cover it tightly with aluminum foil.
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Bake the artichokes for 1 hour. After one hour, remove the aluminum foil and turn your oven to broil. Broil the artichokes for 3-5 minutes, until the tops are golden.
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Remove the artichokes from the oven and let stand for 5-10 minutes before serving.
