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stuffed artichokes

This stuffed artichoke recipe is a delightful blend of savory flavours and textures.

Stuffed artichokes, an easy albeit time consuming introduction to this impenetrable seeming vegetable, is a delightful way to entertain – fun and interactive.

Artichokes are filled with a rich mixture of homemade sourdough croutons, Parmesan cheese, minced garlic and fresh herbs, then baked to perfection. The optional addition of shrimp adds a touch of elegance, making this dish perfect for a special occasion or a gourmet weeknight treat.

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Stuffed Artichokes

Indulge in a classic Mediterranean dish, featuring tender artichoke hearts filled with a creamy and savory mixture.

Ingredients

  • 4 large globe artichokes
  • 1 cup olive oil
  • 1 cup Parmesan cheese
  • 8 cloves garlic, minced
  • 6 cups home-made croutons (preferably sourdough)
  • 1/2 lb medium shrimp, peeled and deveined (optional)
  • 2 tsp lemon zest
  • 1 cup parsley, chopped
  • 1 cup chicken or vegetable stock, more as needed
  • 2 tsp fresh thyme leaves
  • 1/2 tsp red pepper flakes, optional
  • 1/2 tsp pepper
  • 1 tsp salt
  • 4 cloves garlic, whole

Instructions

  • Trim the stem to 1/2 inch from the bottom row of leaves. Using kitchen scissors, cut off 1/2 inch of the tips of the artichoke leaves.
  • Cut 1 inch from the top of the artichoke. (It’s easiest to use a serrated knife for this.) If you like, rub over the cut edges with a slice of lemon to keep them from turning brown.
  • Steam until only partially cooked; test the heart with a skewer. Cool slightly before using your fingers to gently pull open the center leaves. Pull out the inner tender yellow artichoke leaves and use a small sharp-edged metal spoon to scrape and scoop out all of the inner fuzzy choke, leaving the heart and leaves intact.
  • In a bowl, combine ¾ cup oil, ¾ cup cheese and the 8 minced garlic cloves with the rest of the stuffing ingredients.
  • Start stuffing the artichokes, putting a generous amount in the centre as well as in between each large leaf. Don’t over pack the stuffing.
  • Put about 1 inch of boiling liquid (use the liquid from steaming) in the bottom of a Dutch oven that will hold the artichokes snugly.
  • Place the artichokes in the liquid, sitting upright. Drizzle with the remaining ¼ cup olive oil. Place the 4 garlic cloves in the liquid at each corner of the baking dish.
  • Cover the Dutch oven tightly with a lid or a double layer of foil. Bake for 1 hour at 375° F until a knife easily penetrates the heart of the artichoke or you can pull out one of the outer petals without resistance. (Depending on the size of the artichokes, baking time can vary from 45 minutes to over an hour.)
  • Remove the cover, top with remaining grated cheese and broil for a minute or so, just enough to give everything a golden colour.
  • To serve, place artichokes on a serving dish with more grated Parmesan on the side. Place a large bowl on the table for the leaves and such.