STUFFED BABY ARTICHOKES
Provided by Food Network Kitchen
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Grate 1/2 teaspoon lemon zest and set aside. Quarter the lemon and squeeze the juice into a medium bowl of water; add the squeezed lemon quarters. One at a time, cut off the top one-quarter of each artichoke; pull off the tough outer leaves (there will be several layers). Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Halve the artichokes lengthwise and add to the lemon water.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Drain the artichokes, pat dry and place cut-side down in the skillet; add the lemon quarters. Add the 2 smashed garlic cloves and a generous pinch of salt. Cook until the artichokes soften slightly, about 3 minutes. Add the wine and bring to a simmer, then add 1 cup water. Cover, reduce the heat to medium low and cook until the artichokes are tender, 10 to 15 minutes. Uncover and remove from the heat.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the reserved lemon zest and the grated garlic and cook, stirring constantly, about 20 seconds. Add the breadcrumbs and 1/2 teaspoon salt and cook, stirring, until golden brown, about 7 minutes. Stir in the parsley.
- Transfer the artichokes cut-side up to a platter and season lightly with salt. Top with the breadcrumb mixture and drizzle lightly with olive oil. Serve warm or at room temperature.
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[email protected]These artichokes were not cooked all the way through. I had to put them back in the oven for an extra 10 minutes.
Cesar Vega
[email protected]These artichokes were a bit bland for my taste. I think I would add more spices next time.
MD NOJIR AHMED.
[email protected]These artichokes were easy to make and turned out great! I will definitely be making these again.
John SullZ
[email protected]I made these artichokes for a party and they were a huge hit! Everyone loved them. I will definitely be making these again.
Lilly Whelan
[email protected]These artichokes were delicious! The filling was flavorful and the artichokes were tender. I will definitely be making these again.
Adrian Foley
[email protected]I love stuffed artichokes, and this recipe is one of the best I've tried. The filling is flavorful and the artichokes are cooked perfectly. I will definitely be making these again.
Bipana Chhetri
[email protected]These artichokes were a bit more work than I expected, but they were worth it! They were so flavorful and delicious. I will definitely be making these again for special occasions.
Rachel Mason
[email protected]This is the first time I've ever made stuffed baby artichokes and they turned out great! The recipe was easy to follow and the artichokes were delicious. I will definitely be making these again.
Mahadab Ghimire
[email protected]I've made this recipe several times and it never disappoints. The artichokes are always tender and the filling is delicious. I like to add a little bit of extra garlic and Parmesan cheese to the filling for even more flavor.
Rosemary Adhiambi
[email protected]These stuffed baby artichokes were a hit at my dinner party! The filling was flavorful and the artichokes were cooked perfectly. I will definitely be making these again.