On stuffed Artichokes and versatility

It looks like a flower

Whenever I see a jar of artichoke hearts it makes me sad to think of all the delicious leaves left behind. We serve this as a first course or side, but they can easily be substituted as a main course if someone is so inclined.

The recipe’s below, but first I wanted to mention that Alison over at Happy Domesticity (love that name) recently awarded me a Versatile Blogger Award which she’d been given by The Baker’s Laboratory, who I’d given it to. (It’s sort of a pay-it-forward thing.) Here’s Alison’s list and here’s one I wrote when Cadencies was nice enough to award it to me a bit earlier. So go check out their blogs, but first buy some artichokes.

Stuffed Artichokes

  • 4 large artichokes
  • 1 lemon
  • 2 cups bread crumbs
  • ½ cup grated Romano
  • 2 tbsp chopped fresh parsley
  • White wine
  • Salt/pepper
  • Olive oil

Cut ¼” off the tops of artichokes and trim all the points off the leaves. Cut bottom stem so each artichoke can sit upright. Fill a pot large enough to hold the artichokes in one layer with water. Squeeze lemon in and add halves to water as well. Bring to a boil and cook on medium until a knife can pass through the base of each artichoke, about 20 minutes. Meanwhile mix breadcrumbs, cheese and parsley. Add wine until mixture resembles course crumbs that barely stick together. Remove artichokes from water and let cool. Working from the outside in spread each ring of leaves and stuff with breadcrumbs. Continue until all are done. Drizzle with olive oil and put in a baking dish. Bake at 365 degrees until done about 25 minutes. To eat, take a leaf and scrape the stuffing along with the soft flesh off with your teeth. Once all the leaves are pulled off, remove the choke (hairy part) and enjoy the heart at the end.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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33 Responses to On stuffed Artichokes and versatility

  1. Alison says:

    You have no idea how excited this recipe made me! I have always wanted to try these but was lost as to how to go about it! Now I have your recipe and when we move and can get hold of an artichoke I am so making this! Seriously, these things always scared me, as they seemed so “foodie”. Thank you!

    And thank you for the mention… you made me blush! 🙂

  2. rsmacaalay says:

    I saw your comments on most of the blogs I read, I guess we have a common blog reading pattern. Glad discover your blog! I like your posts.

  3. I always think prepearing artichokes is such a waste too! It doesn’t seem right. This sounds like a much more humane way of eating them. They are so pretty, like olive green roses!;D

  4. JamieAnne says:

    OMGoodness! That looks so delish! My family is not fond of artichokes. Maybe this recipe will change their minds.

  5. Linda says:

    I love this recipe! I grew up eating artichokes in this manner. Canned and frozen artichokes have the place in many recipes, but to me the act and art of pulling the leaves, scraping off all the goodness is foodie pleasure at its best!

  6. Katherine says:

    The wife here weighing in. I just wanted to say I didn’t quite trim those top leaves as well as I should have. We served these on our anniversary and I took off that day and did some of the prep work for dinner before my husband came home. The top should be a bit more blunt!

  7. Great recipe for artichokes. My girls absolutely love them. I will have to make this. Have a great Easter!

  8. I’ve never eaten artichokes in this way but I think I may give it a try. Why not, I need to try something new every month and this is it.

  9. This looks so tasty! I must give this a try!

    New to your blog; happy I found you!

    Delightful Bitefuls

  10. wee eats says:

    No matter how careful I am, I ALWAYS stab myself with the artichoke tips…

  11. Laura says:

    I ate lunch with a friend yesterday and she ordered a veggie platter that came with half a roasted artichoke. She didn’t want it so she asked me if I wanted it (I think I’ve only ever had artichokes in a dip before) but I said yes. And honestly, I had no idea how to eat it so I ate the leaves and all. But thanks to you, next time I’ll know…

  12. ChefMom says:

    I love stuffed artichokes! We always order them at one of our favorite Italian restaurants and we used to make them at home. We’ve never baked them in the oven though. We’re going to have to give this recipe a try!

  13. Yum! Artichokes are my favorite!

  14. Caroline says:

    Oh wow, this looks absolutely spectacular. Nothing I don’t like in this recipe!

  15. Sherry says:

    artichokes are a favorite of mine. Like the blog, and have added you to my reader. Happy fooding.

  16. Artichokes rock! I am definitely marking this recipe for later. Thanks for the post!

  17. mcatchef says:

    I LOVE stuffed Artichokes. They remind me so much of the holidays since that is the only time that I get to eat them.

  18. Gina Marie says:

    The one thing I don’t make enough of is artichokes. I think, after seeing this recipe, I am going to have to make some soon! Sounds so good.

  19. rx4foodies says:

    Wow. Those look delicious! I can’t wait to give this recipe a try. I love a good stuffed artichoke!

  20. This looks like a great recipe. And, congrats on the award! It’s well-deserved!

  21. OMG! This looks and sounds so good! I need to make this one soon. 🙂

  22. anenthusiast says:

    This recipe looks incredible. I need to find out when artichokes are in season in the UK! I used to have the leaves deep fried which is so unhealthy but very yum. This looks much, much better!

  23. 88notes says:

    I agree – they can be a whole meal. I’ve made these quite a few times but I like to steam them instead of boiling. Other than that, pretty much the same. cheers!

  24. Jessica says:

    I’ve had artichokes plenty of times in dishes, but have never, ever cooked with them, let alone the whole shebang! Not sure why that is…this sounds tasty, though.

  25. Sara says:

    Hurah! In other springtime-inspired produce purchases, my husband grabbed two artichokes. I love artichokes but I still have not gotten comfortable with the whittling and cleaning them down process, and hadn’t decided on their fate. I can cut this recipe in half and eat it tonight along with that crispy roast potatoes recipe featured on smitten kitchen the other day.

  26. matt laclear says:

    Right on!

  27. Pingback: Grilled Artichokes | Rufus' Food and Spirits Guide

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