Baked Stuffed Artichoke

 

Baked Stuffed Artichoke

Ingredients

For the Artichokes

4 whole artichokes

Water, for boiling

1 tablespoon freshly squeezed lemon juice

For the Stuffing

2 tablespoons extra-virgin olive oil

5 garlic cloves, finely grated or pressed

½ cup shallots, finely diced

½ cup dry white wine

2½ tablespoons freshly squeezed lemon juice

½ cup chicken broth

2 cups plain breadcrumbs

½ cup fresh parsley, finely chopped

1 tablespoon fresh thyme leaves

½ cup finely grated Parmesan cheese

4 tablespoons unsalted butter, melted (1 tablespoon per artichoke)

Additional butter, for serving (optional)

Coarse sea salt, to taste

Freshly cracked black pepper, to taste

For Topping

1 tablespoon lightly grated Parmesan cheese per artichoke

Instructions

Bring a large pot of water to a boil over high heat and add the fresh lemon juice. While the water heats, preheat the oven to 375°F (190°C).

Prepare the artichokes by trimming the stems flush with the base so they can sit upright. Cut about 1 inch off the top of each artichoke, then use kitchen shears to snip the sharp tips from the leaves. Remove any small, tough leaves near the base, as they will not soften properly during cooking.

Once the water reaches a boil, carefully add the artichokes, cover the pot, and cook for 15–20 minutes, or until the artichokes begin to soften. Remove and allow them to cool slightly.

While the artichokes are cooking, heat a large skillet over medium heat. Add the olive oil, and once it begins to shimmer, add the shallots and garlic. Sauté for about 3 minutes, until fragrant and softened.

Pour in the white wine and let it simmer until reduced by about half. Add the lemon juice and chicken broth, then simmer for another 3 minutes. Stir in the breadcrumbs until well combined, then remove the pan from the heat.

Mix in the parsley, thyme leaves, and grated Parmesan cheese until evenly incorporated.

Place the partially cooled artichokes in a baking dish. Gently pull the leaves apart and spoon the stuffing between them, starting from the center and working outward. Pack in as much stuffing as possible.

Sprinkle 1 tablespoon of Parmesan cheese over each stuffed artichoke, then drizzle 1 tablespoon of melted butter on top of each one. Bake for 15 minutes, or until the breadcrumbs are golden brown.

Serve warm with additional melted butter for dipping, and season with coarse sea salt and freshly cracked black pepper to taste.