Stuffed Artichokes
Whole artichokes packed with a garlicky breadcrumb, cheese and pine nut stuffing, then simmered in wine and lemon until tender.
Ingredients
- 6 whole artichokes
- juice of 1-2 lemons
- breadcrumbs
- grated cheese
- pine nuts
- ½ cup + 3 tbs. olive oil, divided
- ½ cup chopped parsley, divided
- garlic, minced
- scallions, chopped
- salt, to taste
- peperoncino, to taste
- white wine
Directions
Fill a bowl with cold water and the juice of a lemon. Trim the stem and tough outer leaves of each artichoke, cut off the top third, and hold in the lemon water.
Push the leaves open and scrape out the fuzzy choke with a small spoon to expose the heart.
Mix the breadcrumbs, cheese and pine nuts with ½ cup parsley, ½ cup olive oil, garlic, scallions, salt and lemon zest.
Drain the artichokes, spread the leaves, and pack the stuffing between the rows, working outward. Stand the artichokes snugly in a deep pot, add water to half-cover, plus the wine, remaining oil, lemon juice, and the artichoke stems. Season with the remaining salt, peperoncino and parsley, bring to a boil, cover and simmer about 30 minutes until a leaf pulls out easily.
Plate and spoon the cooking liquid over the top.