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Grandaddy's Stuffed Artichokes
Each Christmas, my grandfather cooks up huge batches of these delectable vegetables for the whole family, and they always, ALWAYS steal the show!
These giant green jewels are jam packed with flavor — Italian breadcrumbs! Pecorino cheese! Garlic! Olive oil! And his one special secret addition to keep the whole thing extra flavorful. The breadcrumbs get soaked with broth (stick with veg if you want a meat-free option, or choose chicken for a richer flavor) and olive oil before roasting away to a crisp, golden brown top and melting, cheesy garlicky breadcrumbs coating every tender artichoke leaf.
They make for a gorgeous vegetarian main or starter option to share for your holiday table!
Grandaddy’s Stuffed Artichokes
Ingredients:
6 artichokes, leaf tips removed, and outer part of stems trimmed
1 ½ cups Italian breadcrumbs
1 cup grated Locatelli (pecorino) cheese
2 or 3 garlic cloves, peeled and minded
1 teaspoon dried oregano
1 teaspoon sea salt
½ cup olive oil
1 ½ cups chicken or vegetable stock
Instructions:
•Fill a large pot fitted with a steamer basket with 2 or 3 inches of water and bring to a boil over high heat. Drop the heat to medium-high and add the artichokes to the basket and steam until you can easily insert a knife into the center of each, about 30 minutes. Slice the stems off the artichoke and mince them. Set the artichokes aside.
•Preheat the oven to 350 degrees.
•In a large bowl, combine the breadcrumbs, cheese, garlic, oregano, and salt. Add the minced artichoke stems and stir to combine.
•Loosen the leaves of the artichokes by gently pulling them away from the center and stuff generously with breadcrumb mixture. Then drizzle all over with ¼ cup of the olive oil and ¾ cup stock to moisten the breadcrumbs and wet the bottom of the pan. Cover with aluminum foil and bake for 30 minutes.
•Preheat the broiler. Remove the foil and carefully broil the tops of the breadcrumbs for 1 to 2 minutes, taking care not to burn them. Enjoy hot out of the oven or cold, no dipping sauce needed.
•To store, place any remaining artichokes in a baking dish and cover it tightly with aluminum foil. Refrigerate up to 3 days.
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