Stuffed Artichokes look difficult, but they’re actually quite easy to prepare. Once you get the hang of this Italian classic you’ll be sure to try it again!
If you’ve never made or eaten artichokes before, you might be a bit befuddled as to what to do with them, how to prepare them — or even which parts are edible. In that respect, artichokes are a novelty vegetable.
Tough, spiky petals protect the goods inside. And you’d never know how delicate the heart and stem can be if you didn’t get past this flower’s armored exterior.
But there’s really nothing to it. For this version, I start by scraping the outer skin from the stem with a vegetable peeler, then using kitchen sheers to cut the spiky point from each of the petals. Trim the top third of the vegetable with a really sharp knife. (Be careful).
I like this Italian-inspired breadcrumb topping. It makes the dish feel more substantial and refined — but it’s also very simple to make. Whiz a few slices of bread in the mini-prep, add grated parmesan, crispy diced pancetta, capers, lemon zest and leftover oil from frying the Italian bacon. Toss well to thoroughly combine, fill the cavities of the artichokes liberally with the stuffing and brown it under the broiler.Print
Lisa is a South Florida based food blogger who derives inspiration from a diverse family food-background, which includes southern comfort foods, traditional French and Caribbean cuisine. On her blog, Garlic and Zest, she explores fresh, innovative flavors and the inexorable link between food and family. Her approachable fare tastes like home.