Why I Love This Recipe
These Stuffed Artichokes are a delicious and elegant appetizer or side dish that combines rich anchovies, fragrant herbs, and Parmesan with tender, steamed artichokes. I love this recipe because it’s not only packed with flavor but also has a wonderful texture from the breadcrumbs and a tangy bite from the lemon. The delicate, yet hearty, stuffing contrasts beautifully with the tender artichoke leaves, making each bite satisfying. It’s an ideal dish for a special occasion or a dinner party, but also a fun and unique way to enjoy artichokes!
Stuffed Artichokes with Anchovies, Herbs, and Parmesan
Servings: 8
Cook Time: 45 minutes
Additional Time: 45 minutes
Total Time: 1 hour 30 minutes
This recipe combines fresh breadcrumbs, herbs, Parmesan, and anchovies to create a flavorful stuffing for artichokes. The stuffing is both savory and aromatic, making for an unforgettable dish.
Ingredients
- 1 lemon
- 1 (2-ounce) can anchovies
- 2 ¼ cups fresh breadcrumbs (made from day-old firm Italian bread – see Tip below)
- ¾ cup chopped fresh parsley
- ½ cup freshly grated Parmesan cheese (about 1 ounce)
- 2 teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- ½ teaspoon coarsely ground pepper
- 8 medium artichokes (about 6-8 ounces each)
Directions
Step 1:
- Zest and prepare the lemon: Grate the zest from the lemon, measuring out 1 teaspoon of zest and reserving it. Slice the lemon in half; cut one half into thin slices, keeping the other half intact. Set aside.
Step 2:
2. Prepare the stuffing: Drain the anchovies, reserving the oil. In a medium bowl, mash the anchovies with a fork until smooth. Stir in the breadcrumbs, parsley, Parmesan cheese, oregano, thyme, pepper, and the reserved lemon zest. Mix until well combined.
Step 3:
3. Prepare the artichokes:
- Trim the artichoke stems, leaving about ½ inch so they will stand upright.
- Pull off the tough lower leaves and discard them.
- Cut off the top ½ inch of each artichoke and trim the sharp points from the remaining leaves using scissors or a sharp knife.
- Rub the cut portions of the artichokes with the cut side of the lemon half.
- Turn the artichokes upside down and tap them on the counter to loosen the leaves, then gently spread the leaves open like a flower.
- Spoon the breadcrumb mixture into the openings, packing the filling in. Tap each artichoke lightly on the counter to help the filling settle inside the leaves.
Step 4:
4. Steam the artichokes:
- Place the stuffed artichokes into a heavy saucepan or Dutch oven. Arrange the artichokes standing up, making sure they fit comfortably but aren’t overcrowded (use 2 pans if necessary).
- Drizzle about ½ teaspoon of the reserved anchovy oil on top of each artichoke.
- Add water to the pan to a depth of about 1 ½ inches, then add the lemon slices and squeeze the juice from the remaining half of the lemon into the water.
- Cook:
- Cover the pot tightly and steam the artichokes over low heat for 35 to 45 minutes, or until the artichokes are tender to the core when pierced with a skewer. Be careful not to overcook so that they maintain their shape.
- Finish:
- Remove the artichokes from the pot with a slotted spoon and let them drain on a plate. Serve the stuffed artichokes warm or at room temperature.
Tips & Tricks
- Making Fresh Breadcrumbs: To make fresh breadcrumbs, trim the crusts from firm sandwich bread, tear the bread into pieces, and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup of crumbs.
- Don’t Overstuff: Be gentle when stuffing the artichokes. Overstuffing can make the leaves break or make the stuffing spill out while cooking.
- Choosing Artichokes: Look for artichokes that are firm with tight leaves. The artichokes should feel heavy for their size, and the leaves should be unblemished.
- Stuffing Variations: If you’re not a fan of anchovies, you can substitute them with garlic or chopped olives for a different flavor profile.
Notes
- Make Ahead: You can prepare the stuffing a day ahead and store it in the refrigerator. The stuffed artichokes can also be cooked up to 2 hours ahead of serving and kept at room temperature.
- Serving Suggestions: These stuffed artichokes pair beautifully with a light salad or as a side to grilled meats or pasta. You can also serve them with a simple dipping sauce, such as a lemon aioli.
Storage
- Refrigeration: Leftover stuffed artichokes can be stored in an airtight container in the fridge for up to 3 days.
- Freezing: To freeze, wrap the artichokes tightly in plastic wrap or foil and place them in a freezer-safe bag. They can be stored in the freezer for up to 1 month. To reheat, steam or bake from frozen until warmed through.
FAQs
1. Can I make the artichokes without anchovies?
Yes! You can omit the anchovies and add other savory ingredients like garlic or olives for flavor. You could also use mushrooms or artichoke hearts for a vegetarian version.
2. How do I know when the artichokes are done?
The artichokes are done when the leaves are tender and easily pull away. You should be able to pierce the heart with a skewer or fork without much resistance. Make sure the artichokes are still holding their shape and haven’t become too soft.
3. Can I use canned artichokes instead of fresh?
Fresh artichokes work best for this recipe as they retain their shape and texture when steamed. If you use canned or jarred artichokes, they may become too soft and mushy.
4. What other cheeses can I use in the stuffing?
If you don’t have Parmesan, you can substitute it with Pecorino Romano or Grana Padano for a similar salty, nutty flavor.
This Stuffed Artichoke recipe is an impressive and delicious dish that’s sure to please your guests. The combination of anchovies, herbs, and Parmesan cheese creates a unique and flavorful stuffing that complements the tender artichoke leaves perfectly. Whether served as an appetizer or a side dish, it’s a great way to enjoy artichokes in a whole new way
