Stuffed Artichoke Recipe
Meyer lemon sauce, grated Romano
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Ingredients
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Artichokes
Stuffing
Meyer Lemon Sauce
Method
Preparation of Artichokes
- 1
Clean the Artichokes
Trim the stems of the artichokes and remove the tough outer leaves. Cut off the top third of each artichoke and rub the cut edges with fresh lemon juice to prevent browning.
- 2
Prepare for Stuffing
Spread the leaves of the artichokes slightly to create space for the stuffing. Drizzle with olive oil and sprinkle with salt.
Making the Stuffing
- 3
Combine Ingredients
In a bowl, mix breadcrumbs, grated Romano cheese, minced garlic, chopped parsley, salt, black pepper, and red pepper flakes until well combined.
- 4
Stuff the Artichokes
Gently stuff the breadcrumb mixture into the leaves of each artichoke, packing it in as much as possible.
Cooking the Artichokes
- 5
Steam the Artichokes
Place the stuffed artichokes in a steamer basket over boiling water. Cover and steam for about 45-50 minutes, or until the leaves pull out easily.
Making Meyer Lemon Sauce
- 6
Prepare the Sauce
In a small saucepan, melt butter over medium heat. Add Meyer lemon juice, honey, and salt. Stir until combined and heated through, about 2-3 minutes.
Serving
- 7
Plate the Artichokes
Remove the artichokes from the steamer and let them cool slightly. Drizzle the Meyer lemon sauce over the top and serve warm.
