Stuffed Globe Artichokes
Globe Artichoke stuffed with rustic bread, parsley, garlic, Parmigiano,
olive oil and lemon juice
Look for tight leaves when choosing an artichoke
Trim ends off each leaf with scissors. Loosen leaves with your fingers to make
space for stuffing. Use a spoon to scrape out center leaves and “hairy” choke
Center “heart” will look like this when all the inedible choke is scraped out.
Lemon juice will keep leaves and center from turning brown
Pulse day old bread (enough to make 2 cups), 3 cloves garlic, 1 Tbsp. parsley,
1/4 tsp. salt, 2 Tbsp. Parmigiano, 1 Tbsp. olive oil and 1 tsp. lemon juice
Stuff bread mixture into center well and between all the leaves. Use a bowl or soufflé dish so as bread falls out you can just pick it back up and stuff some more. Add 1/4″ water to bottom of dish and cover with plastic wrap and microwave for 6-8 minutes or transfer to a deep pot and steam covered for 45 minutes to an hour. The artichoke is cooked when a leaf is pulled out easily without having to tug at it. After it is cooked place under broiler to crisp top layer of bread.
If you’ve never eaten an artichoke before, hold the leaf from the broad top end and when you put it in your mouth scrape your top teeth along to get the “meat” off the leaf and when prepared this way you get the bread stuffing along with it. You can also steam a whole artichoke and serve with melted butter and lemon juice or a Hollandaise sauce.
Arrange like this with choke cut into quarters in middle
Just liked this shot…
Save the best bite for last…