Stuffed and Braised Artichokes
Tender whole artichokes stuffed with garlic-Parmigiano breadcrumbs and gently braised in olive oil and stock until perfectly soft and flavorful.
Ingredients
For the Artichokes
- 2 large artichokes trimmed
- 1 lemon
- For the Filling
- ½ cup breadcrumbs
- ¼ cup finely grated Parmigiano
- 2 cloves garlic grated
- Salt and pepper to taste
- 1 teaspoon olive oil
For Braising
- 1 cup olive oil
- 2 cups chicken or vegetable stock
For Serving
- Chopped parsley optional
Instructions
- Trim the stems, tops, and thorny edges of the artichokes.
- Place the artichokes in lemon water while preparing the filling.
- Mix the breadcrumbs, Parmigiano, garlic, olive oil, salt, and pepper.
- Spread open the leaves and stuff the breadcrumb mixture between them.
- Arrange the artichokes upright in a snug pot.
- Add the stock and olive oil until the liquid reaches halfway up the artichokes.
- Bring to a simmer, cover, and cook over medium-low heat for about 30 minutes, or until tender.
- Remove from the pot, garnish with parsley if desired, and serve warm.
