Name: Stuffed Artichokes
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 10
Ingredients: 6 artichoke hearts whole; 3/4 cup dried breadcrumbs; 2 cloves garlic minced optional; 0.125 cup fresh curly parsley finely chopped; 1/4 cup romano cheese grated; 1/2 tbs dried oregano; 6 tsp extra virgin olive oil; 1/2 tsp salt and pepper *to taste

by Rob Last updated on 07/09/2019

A great-tasting stuffed vegetable that can be served instead of soup or salad. - Rob

Ingredients

6 artichoke hearts whole
3/4 cup dried breadcrumbs
2 cloves garlic minced optional
0.125 cup fresh curly parsley finely chopped
1/4 cup romano cheese grated
1/2 tbs dried oregano
6 tsp extra virgin olive oil
1/2 tsp salt and pepper *to taste

Method

Step 1

Cut the top third off the artichokes. Cut off stems, leaving a flat bottom. Set stems aside. Remove outer leaves and snip off the tips of the remaining leaves.
Step 2

Immerse in acidulated water while preparing remaining artichokes, or rub cut ends with lemon.
Step 3

Mix herbs, cheese and breadcrumbs together.
Step 4

Push down on the top of the artichoke to loosen it up. Pull the leaves back to leave a bit of space between each leaf.
Step 5

Sprinkle the bread crumb mixture over the tops of the artichoke, so the crumbs fall between the leaves.
Step 6

Add salt and pepper. Drizzle with oil.
Step 7

Salt and pepper the stems.
Step 8

Arrange artichokes so they stand straight up in a steamer. Add in stems. Do not allow water to reach artichokes.
Step 9

Flavour water with crushed garlic and herbs, if desired.
Step 10

Steam for 40-60 minutes. The artichokes are done when the leaves pull off easily and the stems are fork tender.

Equipment

1 knife

Recipe Notes

from Australia’s Best Recipes team

Fresh artichokes have tight leaves, are heavier and brighter than older ones. They can be served hot, warm or cold. Serve drawn butter (ghee) on the side for dipping, flavoured as you like. Very finely mince or press cloves garlic.