Wednesday, May 11, 2011

Stuffed Artichoke with Roasted Breadcrumbs

Moist and flavorful, these Stuffed Artichoke are scrumptious.  Roasting the breadcrumbs gives these artichoke a deeper and more complex flavor than your typical artichokes.  Its a minor difference that makes all the difference. Well that and the abundance of garlic, parsley and savory grated cheese.  Give them a try and you'll see.





  • 6 artichokes, tops cut off
  • 1 cup pre seasoned breadcrumbs, toasted
  • 1 clove garlic, minced
  • 2 tbsp grated cheese, I like Pecorino Romano
  • 2 tbsp parsley, chopped
  • Pepper to taste
  • 2 or a little more cups of chicken stock...I will explain
  • 2 teaspoons olive oil


Before you get started, find a pot that will fit all the artichokes in well. Place them in to see which pot works best. You want them tight enough where they can't topple over. Ok, let's begin..

In a skillet, heat oil and add breadcrumbs to toast. Cook for about 5 minutes on a medium low flame until the crumbs are golden, but not too dark. Stir frequently. Remove from heat and pour into a mixing bowl. Add garlic, cheese and pepper, mix well.

Spread the leaves apart of the artichoke to stretch them a bit to allow for the breadcrumbs. Spoon the crumb mixture onto each artichoke and pat it in, about 1 tablespoon. If the artichokes are larger try 1 1/2 tablespoons per artichoke.

Arrange the stuffed artichokes in a shallow pot that will fit them tightly, not letting them fall over. To the pot add enough of the 2 plus cups of stock to cover the artichokes about half way. It really depends on your pot, so adjust accordingly. A wide pot will need more while a narrow pot needs less. Be sure not to wet the crumbs.

Bring artichokes to a boil then reduce to a low flame. Cook for about 1 hour, or until a fork inserted into the center of the artichoke goes all the way in to the bottom and out of the artichoke without lifting it out of the pot.

Servings: 6

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