globe artichokes

Stuffed artichokes with sun dried tomatoes, Parmesan, and breadcrumbs make a stunning holiday appetizer or side dish. Boil whole, trimmed artichokes in water with lemon before cleaning to simplify the process. Well worth the effort and a showstopper of a presentation!

Stuffed Artichokes

artichokes

shallots

garlic (minced)

breadcrumbs

Parmigiano Reggiano (grated)

California Sun Dry tomatoes (finely chopped)

Tbsp fine herbs (such

lemon (zested)

Kosher salt

black pepper

extra virgin olive oil

Flaky sea salt (for serving)

Preheat oven to 400F. Bring a large pot of water to a boil. Add 1 Tbsp kosher salt and the zested lemon, cut in half and squeezed. Place whole, trimmed artichokes in the pot, then cook at a rapid boil for 20 minutes. Use tongs to carefully transfer artichokes to a plate. Cool until able to handle.

Meanwhile, make the filling. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. Add minced shallot then cook, stirring often, until softened, about 2 minutes. Add garlic, stir to combine and heat through, about 30 seconds, then remove from the heat.

In a large mixing bowl, combine shallots, breadcrumbs, Parmigiano Reggiano, sun dried tomatoes, finely chopped herbs, lemon zest, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Add 2 Tbsp reserved oil from sun dried tomatoes or extra virgin olive oil, then stir to thoroughly mix the filling.

Use a sharp knife to cut each artichoke in half from top to bottom, cutting straight through the stem. Remove the choke in the center of each artichoke by using a spoon to scoop it out fully, then discard.

Line a rimmed baking sheet with parchment paper. Arrange the cleaned, boiled artichokes on top. Use a spoon to help stuff the artichokes, beginning with the outer leaves and filling them generously. It&#039;s easier to fill the scooped out center of the artichoke last.

Drizzle each stuffed artichoke with a little extra virgin olive oil, then bake for 15 minutes, or until the breadcrumbs are golden brown. Sprinkle with some flaky sea salt just before serving.

Try this tangy artichoke recipe - the oil will keep them for a week in the fridge

Chargrilled artichokes with lemon

baby globe artichokes

lemons

milliliters white wine vinegar

olive oil

tsp peppercorns

sea salt flakes

First set a bowl of cold water to the side, and squeeze in the juice of one of the lemons. To prepare the artichokes, remove the outer leaves with a small sharp knife. Keep going through the layers until you reach the paler, greenish-yellow leaves. Trim the stalks to about 5cm, then cut the heads into quarters. As you prepare each one, rub all of its cut sides with one of the squeezed lemon halves, then place in the bowl of lemony water.

Remove long strips of zest from the other lemon. In a large saucepan, bring a few inches of water to the boil. Add 100ml of the vinegar and the artichokes, and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss with 2 tbsp oil, and a generous seasoning of salt and pepper.

Heat a griddle pan over a medium heat until hot. Griddle the artichoke quarters, a few at a time, until golden and charred at the edges.

In another saucepan, warm the olive oil, lemon zest and peppercorns together until the zest starts to sizzle. Fish it out with a slotted spoon once it turns bright yellow. Warm the remaining vinegar in another pan until almost boiling.

Pack the artichokes and lemon zest into jars or heatproof containers, pour over the warmed vinegar first, then top up with the warm oil to cover. Seal while warm, then allow to cool. Keep in the fridge for up to 1 week.

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Stuffed Artichokes

Chargrilled artichokes with lemon

Top 2 globe artichokes recipes from across the web

The most viewed globe artichokes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed Artichokes

Chargrilled artichokes with lemon

The most viewed globe artichokes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine