Stuffed Artichokes Recipe

Prepare an acidulated water bath: in a large bowl combine the juice of the lemon and the 6 cups of water; reserve.

Trim and clean the artichokes: with a sharp knife cut about 1 inch off the top of each artichoke. Using kitchen shears, trim the pointy tips of the outer leaves. Cut the stem to leave about 1 inch (or remove stem flush if preferred). Rub all cut surfaces with the cut side of the lemon to prevent browning.

Remove the choke if needed: open the top of each artichoke and, using a spoon, scoop out the fuzzy choke from the center if it is exposed (for very tight young artichokes this may not be necessary). Immediately place each trimmed artichoke into the lemon water to hold.

Parboil the artichokes: bring 6 cups water and 1 tablespoon salt to a simmer in a wide pot. Add the artichokes, cut-side down, and simmer gently 12–15 minutes until leaves begin to loosen but hearts are still firm. Drain and invert to remove excess water; cool slightly so you can handle them for stuffing.

Make the breadcrumb mixture: in a bowl combine 1 cup breadcrumbs, 1 tablespoon grated Parmesan, 2 tablespoons chopped parsley, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red pepper flakes, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Stir to combine.

Add olive oil to moisten: pour 3 tablespoons olive oil over the mixture and stir until the crumbs are evenly moistened but not soggy — they should hold together slightly when pressed.

Taste and adjust: taste a small pinch (careful, raw garlic) and adjust seasoning as needed. If mixture seems dry, add up to 1 additional tablespoon olive oil; if too wet, add a tablespoon of breadcrumbs.

Stuff the artichokes: gently spread the artichoke leaves to create space and spoon the breadcrumb mixture between the leaves and into the cup at the center, pressing lightly so the stuffing nests in place. Divide mixture evenly between the 2 artichokes.

Preheat oven: preheat oven to 375°F (190°C).

Arrange artichokes in baking dish: place the stuffed artichokes upright in a shallow baking dish just large enough to hold them; they should be snug to remain upright.

Prepare braising liquid: combine 2 cups low-sodium chicken stock and 1 tablespoon dry white wine (optional) and pour into the baking dish around the artichokes to come about 1/3 to 1/2 up the sides of the artichokes (do not pour over the stuffing).

Brush with butter: brush the exposed tops and leaves lightly with 2 tablespoons melted butter to help browning.

Cover and bake: tent the dish with foil (or use a lid) and bake in the preheated oven 25 minutes to steam and finish cooking the hearts. Remove foil and bake uncovered an additional 10–15 minutes until the stuffing is golden and crisp on top and liquid is reduced slightly but still present in the pan.

Finish and serve: remove from oven, sprinkle the extra 1 tablespoon Parmesan over the stuffing, and let rest 5 minutes. Serve each stuffed artichoke warm with a little of the braising liquid spooned into the base or served alongside for dipping. Two artichokes make 1 order (serves 2 as appetizer portions).