Signs of Spring: Italian Stuffed Artichokes

These Italian Stuffed Artichokes may be messy to eat, but they sure are finger-licking good!

We seemed to have skipped winter here in Southern California and have been enjoying spring-like weather for months. This means that everything has been blooming, earlier than nature planned. I know this, as my allergies blew up and have remained active since Christmas! My last tomato plant never died and is full of yellow blooms. Tulips and other bulbs are blooming everywhere. It’s quite a sight.

This might sound foreign to my friends who are enjoying suffering through a real winter season. Frankly, ice and 3 feet of snow is equally foreign to ME. I hate being cold. I’m a big woosie when it comes the cold. I walk around my tiled house wearing my big, fuzzy boots to keep warm. I swear the house is freezing cold, but the thermostat says 68ºF.

It must be broken.

I received these gorgeous Sangria Artichokes from Frieda’s Produce again this year. They certainly scream out, “Spring!”

Every year I look forward to artichoke season. I did not appreciate them fully until I moved to California 15 years ago. We enjoy artichokes steamed, roasted, grilled – you name it. So this time, I decided to stuff them with scrumptious panko and parmesan cheese.

It took all of about 15 minutes for these babies to be inhaled.

Lucky for us, spring is only 3-weeks away!

And try these other scrumptious artichoke recipes:

Braised Baby Purple Artichokes

Chile-Lime Roasted Artichokes

Grilled Balsamic Artichokes

Sangria Artichoke with Garlic Butter

Tequila Lime Roasted Artichokes

Italian Stuffed Artichokes

Author:

Laura Bashar

Artichokes are delicious in so many ways. And these stuffed artichokes are especially addicting, messy to eat and yet finger-licking good! Recipe by Laura Bashar of Family Spice

Ingredients:

• 2 artichokes
• 1 lemon
• 1 cup panko bread crumbs
• 3 TBS butter, unsalted, melted
• 1/4 cup Parmesan cheese, grated
• 2 garlic cloves, crushed
• 1 TBS basil, fresh, minced
• 1 TBS parsley, American, minced
• 1/4 tsp salt
• 1/8 tsp black pepper, ground
• 1/2 cup white wine
• 1/2 cup water

Directions:

1. Preheat oven to 400ºF
2. Using a sharp knife, cut off the top third of each:
• 2 artichokes
3. Cut off any tough outer leaves and discard. Trim the pointed tips of the remaining artichoke leaves. Cut the the bottom of the artichokes level so they can stand upright.
4. Gently pry open the artichokes and pull the leaves outward, away from the center. Scrape out and discard the fuzzy center of the choke. Rub the artichokes with:
• 1/2 lemon
5. Squeeze the remaining juice into the leaves of the artichokes.
6. In a small bowl combine:
• 1 cup panko bread crumbs
• 3 TBS butter, unsalted , melted
• 1/4 cup Parmesan cheese , grated
• 1/2 lemon , juice
• 2 garlic cloves , crushed
• 1 TBS basil, fresh , minced
• 1 TBS parsley, American , minced
• 1/4 tsp salt
• 1/8 tsp black pepper, ground
7. Fill the center of each artichokes with the stuffing. Working your way outward, fill the rows of leaves with stuffing.
8. Place both artichokes in a baking dish, and top with the remaining stuffing.
9. Pour into the baking dish:
• 1/2 cup white wine
• 1/2 cup water
10. Cover the dish with foil and cook until artichokes are tender, approximately 30-60 minutes, depending on the size and toughness of the artichokes.
11. Uncover and bake for 10-15 minutes to brown the top, then remove.
12. Serve artichokes with the cooking juices.

Prep Time: 20 mins

Yield: Serves 4

Cook Time: 1 hour

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