Easy To Make Stuffed Artichoke

Yesterday, while casually scrolling on the internet to look for a new recipe that I could try, I saw this video tutorial on YouTube by Celene Calvagna. I’ve tried eating stuffed artichoke before and have always wanted to try making it at home. I’m not much of a fan of artichokes but this recipe definitely changed my mind. I never thought veggies could taste this amazing!

Ingredients:

• 4 large cleaned, cut, and cored artichokes
• 1 lemon
• 3 cups of water
• 2 cloves of garlic, cut into halves
• 4 cloves of minced garlic
• 2 cups of plain bread crumbs
• ¾ cup of Parmesan cheese, grated
• 2 tablespoons of fresh parsley, chopped
• ½ cup of olive oil
• ¾ cup of chicken stock
• 1/3 cup of white dry wine
• Salt, to taste
• Pepper, to taste
• 2 Bay leaves, dried

Directions:

Step 1

After washing and cleaning the artichokes, cut off their bottom so that they are able to stand, then cut off their tips as well, snip off any pointed leaves that weren’t cut. You can also remove and snip off the purple leaves at the center of the artichoke, then spread them open. Place in a large Dutch oven pot, then squeeze the juice of half a lemon over the top of each artichoke to prevent them from browning. Pour about 3 cups of water into the pot and on the side of the artichokes. Place the pot on a stove over medium-low heat and let them boil for about 15 minutes before switching to a simmer for about 50 minutes while you’re preparing the stuffing. Make sure to cover the pot with the lid slightly open. While the artichokes are simmering, place a large skillet pan on top of a stove over medium heat.

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Step 2

Add in about 4 tablespoons of olive oil and let it heat up before adding the minced garlic. Saute them for about one minute but do not brown them. Turn off the flame and remove the pan, then add the breadcrumbs, cheese, parsley, salt, pepper, and olive oil. Remove the artichokes from the pot and let them cool completely. Fill each leaf of each artichoke with the breadcrumb mixture. Place them in a baking dish, then pour the chicken stock and wine on the side of the artichokes, and place garlic cloves and bay leaves. Drizzle more olive oil on top of each artichoke and place zest on each of them as well. Pop them in a preheated oven at 350 degrees and bake them for about 20 minutes covered with aluminum foil. After 20 minutes, remove the foil, and continue baking them for an additional 25 minutes. Serve with parmesan cheese, olive oil, and juice from the drippings.

*All these images are credited to Celene Calvagna via YouTube. Give her channel a visit and subscribe for more!

Easy To Make Stuffed Artichoke