Recipe: Parmesan Stuffed Artichokes
Parmesan Stuffed Artichokes
No need to fuss with removing the inner chokes with this recipe. This will be removed by the diner easily at the end of eating with a sharp knife.
4 medium or large artichokes
1 lemon halved
2 cups beadcrumbs
¾ cup shredded parmesan cheese
¼ cup grated romano cheese
2 cloves garlic mashed
6 tablepoons butter, softened
freshly grated black pepper
½ cup olive oil
1 cup white wine
1 cup water
To prepare the artichokes trim the stem end so it will sit flat. Cut the sharp tips from each petal and rub all cut edges with a cut lemon. Place in a baking pan with sides large enough to hold all four artichokes.
Combine the breadcrumbs, cheeses, garlic clove, pepper and olive oil and combine well with fingertips till the crumbs are completely coated with the butter & oil.
Stuff the mixture in between each petal on the artichokes packing tightly.
Pour the wine and water in the bottom of the baking pan and add the lemon halves. Cover tightly with aluminum foil. Bake in a 400 degree over for 40-50 minutes or until the tip of a sharp knife slipped into one of the artichoke bottoms slides in easily. Remove the aluminum foil and bake for an additional 5-10 minutes or until crumbs brown.
To eat, remove each petal and scrape the stuffing and the pulp from the edge of the artichoke between the teeth all the way the artichoke until the inner heart is exposed. Remove the choke by slicing the heart in half sideways and simply sliding a sharp knife around the base where the choke is attached.