| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 10 to 12 servings |
| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 lemons, halved
- 3 whole garlic cloves, smashed
- 6 large artichokes
- 1 lemon, juiced
- 1/3 cup chopped fresh Italian parsley leaves
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 2 garlic cloves, minced
- 2 teaspoons grated lemon peel
- 4 tablespoons drained capers
- 6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes
- 2 1/2 pounds plum tomatoes, seeded, chopped
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 12 fresh Italian parsley sprigs, for garnish
Instructions
- Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.
- Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.
- Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 134 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 506 mg |
| Serving Size | 1 of 12 servings |
| Calories | 134 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 506 mg |
Reviews
Excellent combination of flavors. I added fresh mozzarella cubes and omitted the bread cubes. Then served with toasted ciabatta bread that I had brushed with olive oil. Served as a non-meat meal.
Served this as a side for an outdoor summer baby shower, and it became an instant hit! The taste of the lemons and herbs are so fresh that it was like eating summer on a plate. It was easily put together ahead of time, and there were NO leftovers. Everyone e-mailed asking for the reciepe, and has begged me to make it for pot-luck family events. A new family classic- thanks Giada!
I grw up eating stuffed artichokes but this was a refreshing new way to fix them. I am anxious to fix them this way.
I have not tried it yet but will use home frozen bottoms when I do.
Just OK. A lot of prep for little reward
I make this recipe all the time, sometimes I use the artichokes as the base and sometimes I cut them up into the mixture and serve it on toasted italian bread!
i substituted feta for the bread. It packs a bite, but is great for those that like that. I found it best when served very cold.
Excellent presentation value. A lot of chopping and ingredients for just a casual affair. Make sure to get the lemon water ready before chopping chokes, as they will get brown if exposed to air. Good flavor, looks wonderful and would be great for a fancy party. For me and my girlfriend, it was just OK.
Love artichokes. Best and simplest. Made for two the recipient said keep this one.
What a great first course. Very tasty!