Directions
- 1Trim the stem and half an inch off the top of the artichokes.
- 2Cut off the spiky tips and remove the tough outer bottom leaves.
- 3Fill a bowl with water and lemon juice and pop in the artichokes to prevent them from browning.
- 4Combine breadcrumbs, grated Parmigiano, garlic, salt, pepper, and a little bit of olive oil.
- 5Mix the filling well.
- 6Spread the artichoke leaves open and begin adding the filling.
- 7Grab a pot that tightly fits the artichokes.
- 8Add two parts stock and one part olive oil to the pot, drizzling a touch more oil on top of the artichokes.
- 9Bring the pot to a simmer on the stove.
- 10Cover the pot, lower the heat, and allow to braise for 30 minutes.
- 11Once done, transfer the artichokes to a plate.
- 12Spoon over some of the sauce, keeping extra on the side for dunking.
- 13Dig in and eat the outer leaves.
- 14Once you reach the center, remove the inner leaves and fuzz.
- 15Enjoy the heart of the artichoke.
Ingredients
- artichokes
- water
- lemon juice
- breadcrumbs
- grated Parmigiano
- garlic
- salt
- pepper
- a little bit olive oil
- 2 parts stock
- 1 part olive oil
Equipment
bowlpotplate
Tips
- Don't be shy when adding the filling to the artichokes.
- Eat the outer leaves like wings, scraping the meat between your teeth.
- Remove inner leaves and fuzz to enjoy the heart.
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