Boiled artichokes stuffed with pecorino romano, herbs, garlic, and breadcrumbs.
Stuffed artichokes are a tradition in our home, I love making them for every holiday we host as a side dish or appetizer. Of course you’ll need a mountain of butter to serve on the side, it’s a vegetable so it’s kind of healthy right? My favorite part about making this dish is that you can prepare them ahead of time and bake the artichokes the day you plan on serving them. Since it’s meatless you can leave them out for a while because they’re just as good at room temperature. We hosted a dinner party for 11 adults, five artichokes were plenty served alongside pasta, pork ragu, polenta, and salad. The best part is the heart, located in the middle. It’s delicate floral nuttiness is the perfect ending after peeling each leaf off and dipping it into butter.
Don’t worry about that hairy part in the middle. You scoop the choke out before stuffing them.
Serves 10 as a side dish.
- 5 whole artichokes
- 2 sticks butter, divided and melted
- 1 lemon cut in half
- 5 garlic cloves, minced
- 1 1/2 c bread crumbs
- 1/2 tsp red pepper flakes
- 1 cup grated pecorino romano or parmesan cheese plus extra for sprinkling
- handful of parsley, chopped
- 5 basil leaves, chopped
- You’ll also need a large non-aluminun pot and a baking dish.
Trim the outermost layer of leaves off the artichokes
Snip the pointy part off of the leaves.
Cut the stem so each artichoke lays flat.
Fill the pot with water.
Squeeze the lemon halves into the water.
Add artichokes and cover.
Bring the water to a boil.
Tip the lid allowing the steam to escape.
Boil the artichokes for 45 minutes, until a fork easily pierces the bottom of the artichoke.
Strain and place the artichokes into a towel.
Allow the artichokes to steam in the towel for 15 minutes.
Set aside until cool enough to handle.
Prepare the filling by adding the bread crumbs, cheese, herbs, and garlic into a bowl.
Add 1 stick of melted butter and mix until well combined.
Gently separate the leaves of the artichoke in order to scoop out the hairy center of the artichoke.
Carefully scrape the rest of the hair out while leaving the heart in tact.
Preheat the oven to 350F.
Divide the filling between the 5 artichokes.
Sprinkle the artichokes with remaining cheese.
Bake for 30-45 minutes until cheese lightly browns.
Serve hot, warm, or at room temperature with melted butter.
xoxo, Jessica (Army Wife to Suburban Life)