Stuffed Artichokes

Name: Stuffed Artichokes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, minced, optional; 4 mediums artichokes; 237 milliliters bread crumbs; 1 teaspoons crushed red pepper; 4 cloves garlic, smashed; 4 servings Kosher salt; 2 lemons; 1 bunches mint, picked and cut into a chiffonade; 4 servings Extra-virgin olive oil; 237 milliliters grated Parmesan; 1 bunches Italian parsley, leaves picked and finely chopped; 118 milliliters pine nuts, toasted, optional; 473 milliliters white wine

Stuffed Artichokes might be just the main course you are searching for. One portion of this dish contains approximately 21g of protein, 34g of fat, and a total of 626 calories. This pescatarian recipe serves 4. If you have wine, olive oil, pepper, and a few other ingredients on hand, you can make it. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Cook's Note: Before starting this recipe be aware that there is a lot of waste involved in artichokes. It's ok. Just accept it and move on.

Ingredients you will need

Artichoke

Squeeze 1 lemon into a large bowl filled with water and place the lemon halves in the water.

Ingredients you will need

Lemon

Water

Equipment you will use

Bowl

Cut off the pointy tops of the artichokes.

Ingredients you will need

Artichoke

Remove and reserve the stem of the artichoke. Peel off the tough green outer leaves and discard.

Ingredients you will need

Artichoke

Gently spread the leaves of the artichoke. Using a melon baller, scoop out the hairy "choke" in the center of the artichokes. When clean reserve them in the lemon water.

Ingredients you will need

Artichoke

Spread

Lemon

Melon

Water

Equipment you will use

Melon Baller

Remove the tough outer skin on the stems and reserve them in the lemon water as well.

Ingredients you will need

Lemon

Water

In a small bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper, pine nuts and anchovies, if using. Finely chop the reserved artichoke stems and add them to the bowl. Zest and juice the remaining lemon and add that to the bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with salt.

Ingredients you will need

Red Pepper Flakes

Breadcrumbs

Anchovies

Artichoke

Olive Oil

Pine Nuts

Parmesan

Garlic

Herbs

Juice

Lemon

Salt

Equipment you will use

Bowl

Stuff the artichokes with the paste.

Ingredients you will need

Artichoke

Place the artichokes standing up in a saucepan large enough to accommodate them.

Ingredients you will need

Artichoke

Equipment you will use

Sauce Pan

Add the wine to the saucepan and enough lemon water to come 3/4 up the sides of the artichokes.

Ingredients you will need

Artichoke

Lemon

Water

Wine

Equipment you will use

Sauce Pan

Add the lemon halves to the pan also.

Ingredients you will need

Lemon

Equipment you will use

Frying Pan

Drizzle generously with olive oil and season with salt.

Ingredients you will need

Olive Oil

Salt

Cover the saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes or until the base of the artichokes are tender when poked with a fork.

Ingredients you will need

Artichoke

Base

Equipment you will use

Sauce Pan

Serve hot or room temperature drizzled with generous amount of olive oil.

Ingredients you will need

Olive Oil