The Ultimate Stuffed Artichoke Recipe

The Ultimate Stuffed ArtichokeYou know that restaurant you’d frequent with your friends when you were in high school?  Ours was Vittorio, and a group of us would go after school, during school (don’t tell my parents!), on the weekends, and we’d pick up take-out if we wanted to hang out at home.

All of us would order the greasy, herbed garlic rolls — all of us except for Aimée, that is.  Aimée would order the garlicky-lemony, stuffed artichoke every time.  She truly adored this artichoke.  So much so, that she often reminisces about it and is always yearning for one.

The Ultimate Stuffed Artichoke

After many years (no, I’m not telling how many), Vittorio is still open!  It doesn’t matter much to Aimée though, because the stuffed artichoke disappeared from the menu when we were in college.  How dare they!

Aimée has been asking me to try to recreate this artichoke for years.  At long last, with notes from her, and the artichoke inspiration I got from my trip to Baroda Farms with Frieda’s, here it is!

The Ultimate Stuffed Artichoke I think it’s really delicious, but Aimée will have to be the the judge as to whether or not it’s a good replica of the one she dreams about.

The Ultimate Stuffed ArtichokeThese are Lyon artichokes in one of the fields at Baroda Farms.  Beautiful.   And whatever you do, don’t miss the Sangria field — it’s here.

The Ultimate Stuffed Artichoke Recipe
 
Prep time
Cook time
Total time
 
Serves: Serves 2 as a main course and 4 as an appetizer
Ingredients
  • 2 large, washed and dried artichokes (Lyons if possible -- about 1-pound each)
  • Juice of 3 lemons, divided (about ½ cup)
  • ½ cup plus 3 tablespoons unsalted butter
  • 6 tablespoons finely chopped shallots
  • 3 tablespoons minced garlic
  • ⅓ cup dry white wine
  • 4 cups fresh bread crumbs
  • ¼ cup finely chopped Italian parsley
  • 1 tablespoon finely grated Parmesan cheese
  • Sea salt and freshly ground black pepper
Instructions
  1. Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
  2. Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
  3. Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See below image.) Drizzle about 1 tablespoon of the lemon juice over each one.
  4. Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender as you like them, about 20 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.
  5. While the artichokes are steaming, preheat the oven to 375 degrees F.
  6. Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
  7. Place the artichokes, sitting on their bases, in a baking dish.
  8. Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with about half of the Parmesan.
  9. Place the stuffed artichokes in the preheated 375 degree F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
  10. You can serve them whole as an entrée, or slice them in half for an appetizer.
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Comments

  1. Aimee says

    This looks amazing Valen. I can’t wait to try it. And I will be making it tonight, for sure. I was actually going to make your basil-cucumber soup, but that’ll have to wait another night.

    I also think it’s funny that in my mind, Vitorrio’s was closed. You are exactly right, why bother once the artichoke was gone. I distinctly remember sitting at your parent’s table unwrapping it and promptly inhaling it.

    thank you!!!!!!!!!!

  2. Aimee says

    Ok, I immediately went home and made this and it did not disappoint! Garlicky, lemony, buttery, artichokey deliciousness. Seriously well done Valen. It so hit the spot, and eating it even made me flash back to all those times in high school. Did I mention you’re the best? And this recipe is the best!

  3. Chrissie in the kitchen in IL says

    I love Artichoke! But I haven’t eaten one in years. I am going to have to try this recipe really soon. I might make it for a surprise Mothers Day meal for my mama. Thanks so much for sharing it.

    • valentina says

      Hi Charmon! You pull apart the leaves, and about half of each outer leaf is edible, tender and delicious! You put it in your mouth and sort of scrape the tender flesh off with your teeth. Then of course you can eat the heart with a fork and knife if you prefer — and any of the filling you don’t get in bites with the leaves, just scoop it up with a spoon or fork. You’ll be surprised when you’re done, as to how little is left. Hope you try it. Enjoy!

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