Don’t let these beauties intimidate you, they are actually really easy to make!
Watch our video on how to cook an artichoke + step by step instructions on the below recipe:
What You’ll Need
4 medium artichokes
1 lemon, plus extra for serving
1 garlic clove, crushed
1 small onion, quartered
Herbs (thyme & rosemary work well)
For the Stuffing
3 cups fine fresh breadcrumbs from Italian loaf or baguette
1 cup grated Pecorino Romano, plus extra for garnish
1/2 cup minced sweet soppressata
1/2 cup finely chopped flat-leaf parsley
1/2 tsp black pepper
1/4 cup olive oil, plus more for garnish
What To Do
First, prep and steam your artichokes. Remove tough smaller leaves at the base of artichoke. Then cut off the artichoke stem; discard. Cut off the top ½-¾ inch of artichoke to remove spiky leaves, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half. Repeat to remaining artichokes.
To steam artichokes, stand each artichoke right side up so they fit snug in pot. Add in lemon slices, and if desired add in garlic, onion, and herbs. Pour water into pot, enough to create 2-3 inches from the bottom (about 4 cups). Add a generous pinch of salt on top of everything in pot.
Cover, and simmer over medium heat for 25-30 minutes until artichokes become tender.
Remove artichokes from pot and set over a wire rack to allow excess water to fall through. To check if the artichokes are tender, slide a knife into the base. If it punctures easily, they are ready. Allow artichokes to cool off for 10 minutes.
Separate leaves slightly with your thumbs, then pull out purple leaves from the center and enough yellow ones to expose the fuzzy choke. Scoop out the choke with a melon-ball cutter or small spoon.
Now it’s time to make the stuffing! Preheat oven to 350°F with rack in middle.
Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until golden brown, about 7-10 minutes. Cool completely, then toss with pecorino, soppressata, parsley, and pepper in a bowl. Drizzle olive oil over crumbs and toss to coat.
Spoon stuffing into the cavity of the artichoke. Starting with top leaves, open as much as possible without breaking them, and spoon stuffing between each leaf. Repeat with rest of the artichokes.
Place stuffed artichokes into a baking dish so they can stand upright. Grate extra pecorino on top of all the artichokes, then drizzle about 2 tbsp of olive oil over top to help with browning. Place into your oven at 350°F for 10-15 minutes, until the cheese has melted. Serve with lemon wedges and enjoy!
Notes:· Stuffing can be made 3 days ahead and chilled, covered. Artichokes can be stuffed (but not cooked) 1 day ahead and chilled, covered.· Stuffed artichokes can be cooked 4 hours ahead and reheated in a microwave.
Post written by our staff food stylist, Emerald Chan.