Eastertime Stuffed Artichokes

March 25, 2013

Artichokes are a springtime and Easter favorite and one of the many ways to serve them is stuffed with crunchy bread crumbs.

Eastertime Stuffed Artichokes

4 whole large artichokes
2 large lemons
1/small bunch fresh mint, leaves minced
2 large cloves garlic, minced
1 1/2 cups plain breadcrumbs
Salt and pepper to taste
1/4 cup extra virgin olive oil
2/3 cup dry white wine
1/2 cup grated Parmigiano Reggiano cheese

Remove outer leaves of the artichokes; use a vegetable peeler to trim outer layer of the stems. Cut them in half lengthwise and take out inner yellow leaves and hairy choke. Place halves in bowl of water and squeeze in the lemons.

Boil the artichokes and cook until tender. Drain and place cavity side up in oiled baking pan. Set aside.

Heat oil in saute pan; add garlic and mint and cook until garlic softens. Add bread crumbs, salt and pepper and toss well. Spoon them into the cavities. Pour the wine in around the pan bottom, not on the artichokes and bake uncovered at 350F for 20-25 minutes. Serve sprinkled with the cheese over the top.

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