Stuffed Artichokes
An Italian springtime tradition, artichokes stuffed with Pecorino cheese and breadcrumbs.
Ingredients
- 4 large artichokes
- 2 cups seasoned breadcrumbs
- 2 cups Pecorino Romano cheese grated
- 2 cloves garlic minced
- 2 tsp parsley finely chopped
- 4 tbs olive oil
- 1 lemon quartered
- salt & pepper to taste
Instructions
- Pre-heat oven to 375°F.
- To prepare the artichokes, start by using a serrated knife to chop approximately one inch off top. Cut off stems to allow artichokes to sit flat. Snip tips off leaves with kitchen shears. Rub one quarter of a lemon over the top, sides and bottom of each artichoke to prevent browning.
- Mix together breadcrumbs, cheese, garlic, parsley, salt, pepper and olive oil in a medium bowl.
- Open up the artichokes by gently pulling spreading the leaves away from the center. Stuff the artichokes with the breadcrumb mixture. Get the mixture in between all the leaves and over the top.
- Place the stuffed artichokes in a small baking dish so that they are tightly nestled together. Artichokes must be upright. Place enough water in the bottom of the dish so that it fills about half an inch. Make sure the water does not touch the stuffing.
- Drizzle olive oil over tops of artichokes, if desired. Cover the baking dish tightly with aluminum foil and bake for one hour and ten minutes. Remove the foil and continue baking another 10 minutes.