Baked Stuffed Artichoke Dish (Print Version)
# Ingredients:
01 -
4 large fresh artichokes
02 -
1 cup breadcrumbs (preferably panko for a crunchier topping)
03 -
½ cup grated Parmesan cheese
04 -
2 cloves garlic, minced
05 -
2 tablespoons fresh lemon juice
06 -
2 tablespoons olive oil
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried thyme
09 -
Salt and pepper to taste
10 -
½ cup vegetable broth or water
11 -
1 tablespoon fresh parsley, chopped (optional)
12 -
¼ cup pine nuts or chopped walnuts (optional)
# Instructions:
01 -
Using a sharp knife, cut off the top third of each artichoke to expose the tender inner leaves. Trim the stems and remove any tough outer leaves.
02 -
Use a spoon to scrape out the fuzzy choke in the center of each artichoke, revealing the soft heart.
03 -
Place the artichokes in a large pot of boiling salted water, cover, and cook for about 20-25 minutes, or until the outer leaves pull away easily. Drain and set aside to cool slightly.
04 -
In a bowl, combine the breadcrumbs, Parmesan cheese, garlic, oregano, thyme, salt, pepper, and pine nuts (if using). Add the lemon juice and olive oil, and mix until the stuffing is well combined and moist.
05 -
Carefully separate the artichoke leaves and spoon the stuffing mixture between the leaves, pressing gently to pack it in. Make sure to stuff the center and the leaves evenly.
06 -
Preheat your oven to 375°F (190°C).
07 -
Place the stuffed artichokes in a baking dish, and pour the vegetable broth or water around the base of the artichokes. This will help them steam and stay moist while baking.
08 -
Cover the baking dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and continue baking for another 15-20 minutes, or until the artichokes are golden brown and the stuffing is crispy.
09 -
Once baked, remove the artichokes from the oven and let them cool slightly. Garnish with fresh parsley before serving for a pop of color and freshness.