Herb-Stuffed Artichokes with Lemon, Parmesan & White Wine
COOK TIME: 60 minutes
PREP TIME: 25 minutes
SERVINGS: 4
INGREDIENTS
2 cups fresh whole-wheat breadcrumbs
1 tablespoon olive oil
4 large globe artichokes
2 lemons, halved
⅓ cup grated Parmesan cheese
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 tablespoon grated lemon zest
¼ teaspoon freshly ground black pepper
1 cup plus 2–4 tablespoons low-sodium vegetable or chicken stock
1 cup dry white wine
1 tablespoon minced shallot
1 teaspoon chopped fresh oregano
INSTRUCTIONS
Preheat your oven to 375°F (190°C).
Prepare the artichokes: Cut off the stems so they sit flat. Slice about 1 inch off the tops and snip the sharp tips from the leaves with kitchen shears. Rub the cut edges with a lemon half to prevent browning. Spread the leaves apart gently to make space for stuffing.
Fill a large bowl with cold water and squeeze the juice from one lemon half into it. Place trimmed artichokes in the lemon water while you prepare the stuffing to keep them from browning.
In a medium bowl, combine the breadcrumbs, Parmesan, garlic, parsley, lemon zest, oregano, black pepper, and olive oil. Stir well until the mixture is evenly moistened.
Remove the artichokes from the water and gently shake off excess. Use a spoon to open up the leaves more and remove the fuzzy choke in the center with a small spoon if necessary.
Stuff the breadcrumb mixture evenly among the artichokes, pressing gently between the leaves.
Place the stuffed artichokes in a deep baking dish. Drizzle the juice of the remaining lemons over the tops.
Pour the wine and 1 cup of stock into the baking dish around the artichokes (not over the tops). If needed, add an extra 2–4 tablespoons stock so there is about 1 inch of liquid in the bottom. Sprinkle the minced shallot into the liquid.
Cover the dish tightly with foil. Bake for 45–50 minutes, basting once or twice with the cooking liquid. Remove the foil and bake uncovered for an additional 10–15 minutes, until the breadcrumbs are golden and the artichokes are tender (a leaf should pull out easily).
Serve warm, spooning some of the pan juices over each artichoke.
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