Is there anything better than an artichoke? If you know me, you know artichokes rank in my Top 3 all-time favorite foods.
Can you guess the others? Hint: they rhyme with "bocklet and beez." I could eat artichokes anytime, anywhere, and in any preparation. Here is one of my favorites. (PS - I promise to upload more photos when I can find artichokes in the store again.)
Makes 3 artichokes (6 halves)
Prep time 30 minutes
Cook time 45-60 minutes
INGREDIENTS:
3 artichokes
1 Cup breadcrumbs*
4 T butter, melted
1/4 C grated Parmesan cheese
1 clove fresh garlic, crushed
Salt & Pepper to taste
Olive oil
Pinch of dried oregano
*Note: this can be made gluten-free with gluten-free breadcrumbs.
PREPARATION:
Trim sharp tips from artichoke leaves with kitchen scissors or sharp knife. Remove outer base leaves and clean steam but leave about 2 inches of stem on the artichoke.
Place artichokes in large pot and cover completely with water. Boil artichokes until leaves pull out relatively easily - about 20-30 minutes. Drain and let cool until you can handle.
Preheat oven to 375 degrees Fahrenheit.
Turn artichokes upside down and slice in half. A sharp knife with thin blade is best. Using tip of knife, gently remove furry base and sharp inner leaves. Place in small baking dish.
For Stuffing: combine breadcrumbs, Parmesan cheese, garlic, salt & pepper in small bowl and add melted butter to combine.
Spoon stuffing into artichoke halves, and in between leaves.
Drizzle with olive oil and add a pinch of dried oregano.
Bake at 375 degrees Fahrenheit until golden brown, about 15-20 minutes.
Serve with lemon vinaigrette for dipping, or a squeeze of fresh lemon juice.
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