Stuffed artichokes

INGREDIENTS

1 cup unseasoned dried breadcrumbs

3 garlic cloves, pressed or minced

3 tablespoons minced flat leaf parsley

3/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, or a combination of both

Kosher salt

Freshly ground black pepper

Extra virgin olive oil

1 small lemon

4 globe artichokes

1/2 cup dry white wine

METHOD

Preheat the oven to 375°F.

Make the breadcrumb stuffing. In a medium bowl, mix together the breadcrumbs, garlic, parsley, and grated cheese. Season with a generous pinch of salt (1/2 teaspoon, or to taste) and a grinding of pepper. Drizzle in 1 to 2 tablespoons olive oil and stir well. Use just enough oil to moisten the breadcrumbs without making them clump. Set aside.

Clean and trim the artichokes. Fill a large bowl with water and squeeze the juice of the small lemon into the bowl. Clean and trim the artichokes and their stems (for step by step instructions on cleaning and trimming artichokes, see the “How to Prepare Artichokes” section above). Immerse them in the water as you go to prevent browning.

Stuff the artichokes. Set the artichokes on a rimmed baking sheet or a large shallow bowl to prevent the breadcrumbs from scattering. Stuff the artichoke leaves with the filling, then sprinkle more filling on top. Transfer the filled artichokes to a Dutch oven or other heavy-bottomed pot with a lid that’s just large enough for them to fit snugly. If there is any leftover filling, sprinkle it on top of the artichokes. Tuck in the stems.

Arrange the artichokes in a pot. Pour about 1/2 cup dry white wine into the bottom of the pot, taking care not to pour it on the artichokes. Add enough water to reach about 1/3 of the way up the sides of the artichokes. Season with another pinch of salt and a few grindings of pepper and drizzle olive oil—2 to 3 tablespoons—over the tops of the artichokes.

Simmer, then braise. Set the pot on the stovetop over medium-high heat. As soon as the liquid comes to a boil, cover the pot and slide it into the oven. Braise for about 90 minutes, checking from time to time to make sure there is always a little liquid in the bottom of the pot. The artichokes are done when you can pull a leaf out easily without resistance.

Serve. Place the artichokes and the stems into four small bowls or deep plates. Spoon some of the pan juices over the artichokes and into the bowl. Drizzle each serving with a thread of olive oil, and serve. Roll up your sleeves and enjoy!

Recipe credit: The Mediterranean Dish