STUFFED ARTICHOKES
The key to success with this recipe is to look for deep-green artichokes that are heavy for their size with tightly shut leaves; artichokes are best cooked the same day they're bought. This recipe makes for a delicious appetizer or side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Zest one lemon; set zest aside. Cut the lemon in half, and squeeze juice into a large bowl of water, add lemon rinds. Trim artichokes; working with one at a time, snap off tough outer bottom leaves. Cut off upper third of artichoke. Snip remaining leaf tips with scissors. Trim long stem, leaving a flat bottom. Peel stem and place in acidulated water. Gently spread artichoke leaves away from center, revealing choke. Remove choke with a spoon and discard. Place artichoke in acidulated water. Repeat with remaining artichokes.
- In a medium bowl, combine breadcrumbs, Parmigiano and Pecorino cheeses, 4 tablespoons oil, parsley, oregano, and lemon zest. Season with salt and pepper. Remove artichoke stems from water, and drain well. Chop finely, and stir into breadcrumb mixture.
- Remove artichokes from water, and drain well. Fill each artichoke with 1/4 of breadcrumb mixture; spread leaves to allow stuffing to sit inside, and mound stuffing on top. Place 1/2 cup water in bottom of a 9-by-9-inch baking dish. Fit artichokes into baking dish. Drizzle with remaining 2 tablespoons oil. Cover with aluminum foil. Bake until heart is soft when pierced with the tip of a knife, 30 to 40 minutes. Remove foil; bake until breadcrumbs are golden brown, about 10 minutes more. Cut remaining lemon into wedges, and serve on the side.
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Togixx Tgr
tgr-togixx@aol.comThese artichokes were a lot of work, and they didn't turn out that great. I wouldn't recommend this recipe.
Jerlyn Mahumas
m-j@hotmail.co.ukI followed the recipe exactly, but my artichokes were tough. I'm not sure what went wrong.
Abbas Shehoury
shehoury.abbas@gmail.comThese artichokes were a bit bland. I think I'll add more seasoning next time.
Shoaib choudary
cs@gmail.comThese artichokes were amazing! I will definitely be making them again.
Dlah 23
d82@gmail.comI'm not a big fan of artichokes, but I really enjoyed these.
Angela Jenkins
j@gmail.comThese artichokes were a hit! Everyone at my party loved them.
Denis Kopaci
denis.kopaci@hotmail.comDelicious and easy to make! I will definitely be making these again.
ayesha mili
mili-ayesha0@gmail.comI've never made stuffed artichokes before, but this recipe made it easy. The artichokes turned out great and everyone loved them.
Riches Tari
tari-r@hotmail.comThese stuffed artichokes were a bit more work than I expected, but they were definitely worth it. They were so delicious and everyone at my dinner table loved them.
Jackson Smith
s_j@gmail.comI'm not a huge fan of artichokes, but I really enjoyed these. The stuffing was flavorful and the artichokes were cooked perfectly. I would definitely make these again.
Dianacharlene Gericke
d.g8@hotmail.comThese artichokes were delicious! I loved the combination of bread crumbs, Parmesan cheese, and herbs. The artichokes were also very easy to stuff.
Farjana Jannat
f23@yahoo.comI've made stuffed artichokes before, but this recipe is by far the best. The combination of flavors is perfect, and the artichokes are so tender. I highly recommend this recipe!
Tobiloluwa Solomon
solomon.t@hotmail.frThese stuffed artichokes were a huge hit at my dinner party! The flavors were incredible, and the artichokes were cooked to perfection. I will definitely be making these again.