Stuffed Artichokes

By: Hannah Lee Leidy
Photos by Andrew Cebulka

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Serves 4

  • 4 artichokes, Zest and juice of 2 lemons, 1½ cup breadcrumbs, 1½ cup grated parmesan , ¼ cup chopped flat-leaf parsley, 3 garlic cloves, minced, Kosher salt to taste|Does it squeak when you squeeze it? That means it’s fresh. Other good signs: some heft and tightly compacted leaves.
  1. Prep the artichokes: Pull off any tough outer leaves. Using a serrated knife, cut 1 inch off top of each artichoke and snip any remaining pointed leaves with kitchen shears. Cut off the stem, making a flat base. To a large bowl of water, add lemon juice and submerge trimmed artichokes to prevent oxidation.
  2. In a medium bowl, combine breadcrumbs, parmesan, parsley, garlic, and salt. Loosen leaves and, using a spoon or your fingers, stuff breadcrumb mixture in between the leaves and center. Place artichokes in a pot with 1 inch of water, bring to a boil, and reduce heat to medium. Cover and cook 40 minutes, checking periodically to make sure your water hasn’t evaporated. Add more boiling water as needed. Artichokes are done when leaves come loose easily.
  3. Once you eat all the leaves from the artichoke, scoop out the fuzzy center and discard. Use a knife and fork to cut the remaining heart—the best part!


From Spring Means Artichokes.

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