I have shared recipes and/or inspirations from this Classy Broad before but this simple dish is worth yet another shout out. She hosted our monthly Supper Club last week – this is where four of us get together once a month to experiment with our cooking and entertaining skills. We generally have a key ingredient or a theme of sorts and I just loved Alli’s answer when she told us how she came up with her menu. She said she was at the farmers market and everything just looked so good and fresh that instead of having an idea and shopping for the ingredients, she bought what looked good and then looked for recipes around that. Talk about seasonal cooking, I just love it! This was our main course (we always do somewhere between 4-5 courses to really make it classy!) and let’s just say I was shocked when I heard how few ingredients were in this – it definitely tasted like it should have been a bit more naughty than it actually is. My mouth is watering as I post this….
- 4 large, full-size artichokes
- 1 lemon, halved
- 1½ cups home made bread crumbs – may not need to use them all depending on your preference
- 1 cup grated pecorino – can use a dairy free cheese as a vegan option
- ⅓ cup chopped flat-leaf parsley leaves
- 2 tsp. kosher salt
- 1 tsp freshly ground black pepper
- 8 cloves garlic, finely chopped
- 5 tbsp. extra-virgin olive oil
- Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside.
- Heat oven to 425°. In a large bowl, combine bread crumbs, ¾ cup pecorino, parsley, salt, pepper, and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leaves. Transfer stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1 tbsp. oil. Pour in boiling water to a depth of 1″. Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around dish with kitchen twine.
- Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes.
Serving Suggestion: Throw any finely chopped veggies of your choice in the stuffing mixture to add an extra punch!
The recipe and photo are courtesy of Saveur.