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Photo: Ali Redmond
Cook Time:45 minsAdditional Time:45 minsTotal Time:1 hr 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:45 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:45 mins
Additional Time:
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1lemon1 2-ounce can anchovies2 1/4 cups fresh breadcrumbs, made from day-old firm Italian bread (see Tip)¾cupchopped fresh parsley1/2 cup freshly grated Parmesan cheese, (1 ounce)2teaspoonsdried oregano1 ½teaspoonsdried thyme½teaspooncoarsely ground pepper8 medium artichokes, (about 6-8 ounces each)
Cook Mode(Keep screen awake)
Ingredients
1lemon
1 2-ounce can anchovies
2 1/4 cups fresh breadcrumbs, made from day-old firm Italian bread (see Tip)
¾cupchopped fresh parsley
1/2 cup freshly grated Parmesan cheese, (1 ounce)
2teaspoonsdried oregano
1 ½teaspoonsdried thyme
½teaspooncoarsely ground pepper
8 medium artichokes, (about 6-8 ounces each)
DirectionsGrate zest from lemon, measure 1 teaspoon of zest and reserve. Slice the lemon in half; cut one half into thin slices, keeping the other half intact.Drain anchovies, reserving the oil. Mash anchovies in a medium bowl, then stir in breadcrumbs, parsley, Parmesan cheese, oregano, thyme, pepper and the reserved lemon zest.Trim artichoke stems, leaving about 1/2 inch, so that they will stand upright. Pull off the short, tough lower leaves of the artichokes. Cut off the top 1/2 inch of each artichoke, then use a scissors or sharp knife to trim off the sharp points of the remaining leaves. Rub the whole artichokes, especially the cut portions, with the cut side of the half lemon. Turn the artichokes upside down and rap them on a counter to loosen their leaves, then gently spread the leaves open like a flower. Spoon the breadcrumb filling into the openings, filling the leaves. Tap each artichoke lightly on the counter to help the filling settle inside the leaves.Place the artichokes in a heavy saucepan or Dutch oven with a lid so that they fit comfortably standing up, but are not crowded. (Use 2 pans if necessary.) Drizzle the top of each artichoke with about 1/2 teaspoon of the reserved anchovy oil. Carefully pour water in the pan to a depth of about 1 1/2 inches. Add the lemon slices and squeeze the juice from the remainder of the lemon half into the water.Cover the pot tightly and steam the artichokes over low heat until they are tender to the core when pierced with a skewer, but are not so soft that they lose their shape, 35 to 45 minutes. Remove them from the pot with a slotted spoon and let drain on a plate. Serve warm or at room temperature.TipTo make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.To make aheadCover and refrigerate the stuffing (Steps 1-2) up to 1 day in advance. The stuffed artichokes can be cooked up to 2 hours ahead and kept at room temperature.Originally appeared: EatingWell Magazine, Holiday Issue 1995
Directions
Grate zest from lemon, measure 1 teaspoon of zest and reserve. Slice the lemon in half; cut one half into thin slices, keeping the other half intact.Drain anchovies, reserving the oil. Mash anchovies in a medium bowl, then stir in breadcrumbs, parsley, Parmesan cheese, oregano, thyme, pepper and the reserved lemon zest.Trim artichoke stems, leaving about 1/2 inch, so that they will stand upright. Pull off the short, tough lower leaves of the artichokes. Cut off the top 1/2 inch of each artichoke, then use a scissors or sharp knife to trim off the sharp points of the remaining leaves. Rub the whole artichokes, especially the cut portions, with the cut side of the half lemon. Turn the artichokes upside down and rap them on a counter to loosen their leaves, then gently spread the leaves open like a flower. Spoon the breadcrumb filling into the openings, filling the leaves. Tap each artichoke lightly on the counter to help the filling settle inside the leaves.Place the artichokes in a heavy saucepan or Dutch oven with a lid so that they fit comfortably standing up, but are not crowded. (Use 2 pans if necessary.) Drizzle the top of each artichoke with about 1/2 teaspoon of the reserved anchovy oil. Carefully pour water in the pan to a depth of about 1 1/2 inches. Add the lemon slices and squeeze the juice from the remainder of the lemon half into the water.Cover the pot tightly and steam the artichokes over low heat until they are tender to the core when pierced with a skewer, but are not so soft that they lose their shape, 35 to 45 minutes. Remove them from the pot with a slotted spoon and let drain on a plate. Serve warm or at room temperature.TipTo make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.To make aheadCover and refrigerate the stuffing (Steps 1-2) up to 1 day in advance. The stuffed artichokes can be cooked up to 2 hours ahead and kept at room temperature.
Grate zest from lemon, measure 1 teaspoon of zest and reserve. Slice the lemon in half; cut one half into thin slices, keeping the other half intact.
Drain anchovies, reserving the oil. Mash anchovies in a medium bowl, then stir in breadcrumbs, parsley, Parmesan cheese, oregano, thyme, pepper and the reserved lemon zest.
Trim artichoke stems, leaving about 1/2 inch, so that they will stand upright. Pull off the short, tough lower leaves of the artichokes. Cut off the top 1/2 inch of each artichoke, then use a scissors or sharp knife to trim off the sharp points of the remaining leaves. Rub the whole artichokes, especially the cut portions, with the cut side of the half lemon. Turn the artichokes upside down and rap them on a counter to loosen their leaves, then gently spread the leaves open like a flower. Spoon the breadcrumb filling into the openings, filling the leaves. Tap each artichoke lightly on the counter to help the filling settle inside the leaves.
Place the artichokes in a heavy saucepan or Dutch oven with a lid so that they fit comfortably standing up, but are not crowded. (Use 2 pans if necessary.) Drizzle the top of each artichoke with about 1/2 teaspoon of the reserved anchovy oil. Carefully pour water in the pan to a depth of about 1 1/2 inches. Add the lemon slices and squeeze the juice from the remainder of the lemon half into the water.
Cover the pot tightly and steam the artichokes over low heat until they are tender to the core when pierced with a skewer, but are not so soft that they lose their shape, 35 to 45 minutes. Remove them from the pot with a slotted spoon and let drain on a plate. Serve warm or at room temperature.
Tip
To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
To make ahead
Cover and refrigerate the stuffing (Steps 1-2) up to 1 day in advance. The stuffed artichokes can be cooked up to 2 hours ahead and kept at room temperature.
Originally appeared: EatingWell Magazine, Holiday Issue 1995
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Nutrition Facts(per serving)174Calories3gFat29gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
