| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Cook: | 2 hr |
| Yield: | 4 servings |
Ingredients
- 4 cups plain breadcrumbs
- 1 cup grated Parmesan/Romano cheese blend
- 1/2 cup extra-virgin olive oil
- 3 tablespoons chopped fresh flat-leaf parsley
- 5 cloves garlic, minced
- 2 lemons, plus 4 lemon slices
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 large artichokes
Instructions
- Mix the breadcrumbs, cheese, olive oil, parsley, garlic, the juice from 1 1/2 lemons and the salt and pepper in a large bowl until thoroughly combined. The mixture should be slightly moist. If it appears very dry, add a small amount of additional lemon juice.
- Cut off the stem of each artichoke, and then trim the tips of the leaves with kitchen shears. Open the leaves with your fingertips and rinse with cold water, holding the leaves open. Working with one at a time, place each artichoke in the center of the bowl of breadcrumb mixture and stuff the mixture into the leaves, holding the leaves open. You may have leftover stuffing, depending on the size of the artichokes. Sprinkle the tops of the artichokes with the juice from the remaining lemon half. Place a lemon slice on top of each artichoke.
- Wrap each artichoke in foil and place in a large pot with 3 cups cold water. Bring to a boil. Cover and simmer until the leaves are tender, about 2 hours, depending on the size of the artichokes. (You may need to add more water if the water level gets too low.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 901 |
| Total Fat | 42 g |
| Saturated Fat | 11 g |
| Carbohydrates | 106 g |
| Dietary Fiber | 16 g |
| Sugar | 11 g |
| Protein | 32 g |
| Cholesterol | 34 mg |
| Sodium | 1420 mg |
Reviews
I am Italian, and grew up on stuffed artichokes. I make them all the time. My recipe differs from hers, in that, I use seasoned Italian bread crumbs with romano cheese added in the bread crumbs. Instead of drizzling lemon on the stuffed artichoke, I rub the artichokes with lemon, and squeeze and put lemons in the water, with a little salt, then simmer my artichokes in that. Too lemony otherwise. I sprinkle them with a little romano cheese on top after stuffing, and drizzle with olive oil. I would not wrap the whole artichoke in foil, as you want the flavored water to season the artichoke well. I just cover the pot, bring to a boil, then simmer. Also, unless they are jumbo artichokes, I would only cook them 45 minutes to an hour, or, your artichoke will fall apart in the water. When one of the bottom leaves comes off without too much resistance, then they are ready. With a few changes to her recipe, they will come out delicious.
The stuffing smelled delicious! So good in fact, I used it to top homemade mac and cheese (I did add sliced cooked bacon to that BUT I did add more cheese and more seasonings. I wrapped the Artichokes VERY well so no water could get in there…And they were HORRIBLE! So bland, gooey and gross! I pulled off the leaves and washed them and made an amazing mayo based dip. I did add alot more seasoning and cheese but they were NOT good.
Fun to make, but was blah in flavor. Needs to be tweaked.
Add more a lot more cheese! This recipe is doubled from what Paula and her friend made and they used 1 1/2 cups of cheese in the single recipe, so when you double that it should be 3 cups of cheese, not 1 cup!!! Food network, you should hire me to check out your recipes because I read along while I watch the new shows and catch these things!!! : I live in New Orleans area and we also make Artichoke Balls using canned artichokes and everything in this recipe to form into balls!!