This is how I would modify the traditional Korean fried chicken sauce. I prefer to add a lot of green onions and garlic and cook this dish for a shorter period of time. As a result, the sauce has those ingredients more prominently featured in the flavor profile. If possible, look for Korean chili paste or flakes. Any hot chili flakes or paste would do if you can’t find them; I’ve used them previously and they have a terrific flavor (and are obviously more real).
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 large whole artichokes
- 1 cup Italian-seasoned bread crumbs (such as Vigo®)
- ½ cup minced pecorino Romano cheese
- ¼ cup chopped fresh mint
- 2 tablespoons minced fresh garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil
- 2 cups white wine
- 1 cup water, or as needed
Instructions
- Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
- Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
- Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
- Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.
Nutrition Facts
| Calories | 805 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 11 g |
| Protein | 23 g |
| Saturated Fat | 8 g |
| Sodium | 2549 mg |
| Sugars | 6 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
No mint, my mothers recipe never had mint in it. She did add anchovy paste/anchovies, just a little, because I didn’t care for it. But you never tasted the anchovies. She taught my granddaughters how to make them and they absolutely love them.
Good
I grew up on this recipe. It’s the first one I have ever seen stuffing them with bread crumbs. My family loved them. We have them at all the holidays
No fresh mint otherwise made exactly as written. So VERY delicious. Make this recipe now while artichokes are in season!!