Ingredients Jump to Instructions ↓

  1. Stuffed Artichokes

  2. (6 serving)

  3. 6 small artichokes

  4. 1/2 lemon

  5. 1 tablespoon grated fresh lemon zest

  6. 2 tablespoon extra virgin olive oil

  7. 1 small onion, finely chopped

  8. 1 stalk celery, finely chopped

  9. 1 cup toasted bread crumbs

  10. 3 tablespoons minced flat-leaf parsley

  11. 1/4 cup freshly grated Parmigiano Reggiano

  12. 1 egg

  13. Milk, garlic,salt and freshly ground black pepper

  14. Cut the ends off the artichokes stems, leaving about 1 inch of

  15. stem. Rub the cut end with lemon. Cut off the top third of each artichoke and rub with lemon juice. Cut each artichoke lengthwise

  16. in half and scrape out the choke. Rub with lemon and put trimmed

  17. artichokes in a bowl of cold water with a squeeze of lemon juice

  18. until you are ready to cook them.

  19. Prepare the stuffing: heath half the olive oil in a pan and add

  20. onion, celery, garlic, milk and toastered bread crumb; mixed with

  21. an egg and add half the Parmigiano Reggiano, salt & pepper to taste.

  22. Distribute the stuffing evenly among the cavities of each atichokes

  23. halves. Preheat the oven to 400 F, drizzle the remaining olive oil and sprinkle with Parmigiano. Bake the artichokes until thouroughly

  24. heated and stuffing is lightly browned, about 10 - 15 minutes.


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