I have ALWAYS wanted to buy globe artichokes. I have only ever had canned artichokes, which i love, and fresh ones look so beautiful. The other night when i saw them on sale at Whole Foods I couldn’t resist!
I had never known that there was a vegetable as messy and unflattering to eat as seafood. The process of picking out each leaf and chewing off the ‘meat’ reminds me of picking out fresh crab meat at my grandparent’s house on the Chesapeake Bay.
let me make a few suggestions for working with artichokes: 1) use a VERY, VERY sharp knife when cutting off the top. I consider myself a pretty strong woman, and i had a hard time sawing through it. 2) i would recommend using 1/4-1/2 more stuffing than i did and stuffing the artichoke center slightly above the top. The stuffing cooks down while baking. 3) don’t bother with the stalks. I don’t know why this recipe called for including them. Even after the hour and a half they spent in the oven, they seemed just as crispy and rough to me as when they had gone in.
- 2 large globe artichokes (about 12 ounces each before trimming)
- 1 C bread crumbs (i used a mixture of seasoned breadcrumbs and toasted brioche)
- 4 baby bella mushrooms, roughly chopped
- 1/3 C Parmesan cheese
- 2 T dried parsley
- 1 T dried rosemary (crushed by hand – do not try to chop dried rosemary)
- 4 garlic cloves, minced
- 2 T tapenade (or 1 T chopped capers + 1 T chopped olives)
- 1/2 t kosher salt
- 1/4 t ground black pepper
- 1 small onion, thinly sliced
- 1/4 C extra virgin olive oil, for drizzling
- 1/2 C dry white wine (i used prosecco)
- Heat oven to 400° F. Fill a large bowl with water and pour lemon juice into water. Cut off artichoke stems, peel them with a vegetable peeler, and drop them into water.
- Use a heavy, VERY sharp knife to cut top 1 1/2 inches off an artichoke. Pull out pale inner leaves from center. At the bottom, where leaves were, is a furry bed, the choke. Use a spoon (a grapefruit spoon if you have it) to scoop out choke. Next, using kitchen shears or a pair of scissors, trim pointy ends from outer leaves of artichoke. When you are finished trimming, drop artichoke into bowl of lemon water, upside down to cover the cuts. Repeat with remaining artichoke(s).
- To prepare stuffing, in a large bowl combine bread crumbs, mushrooms, Parmesan, tapenade, garlic, parsley, rosemary, salt and pepper. Toss.
- In a deep roasting or baking pan large enough to hold artichokes, scatter onion slices. Add reserved artichoke stems and 2 peeled garlic cloves.
- Holding artichokes over stuffing bowl, stuff choke cavity and in between the leaves with bread crumb mixture. Stand stuffed artichokes upright in pan and generously drizzle olive oil over center of each artichoke.
- Fill pan with water until it reaches 1/4 way up the artichokes. Add wine and remaining salt and pepper to water. Cover pan with foil and poke several holes in foil. Bake artichokes for about 1 1/2 hours, or until tender; when done, a knife should be easily inserted into artichoke and a leaf should be easily pulled out.
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