Prep 20 mins
Cook 50 mins
Woman's World Magazine 5/2/00. Melted butter, minced garlic, toasted bread crumbs, mozzarella and Parmesan - this stuffing will turn you into an artichoke lover this spring for sure! It can be served as a first-course or a side dish. A must-have on our Easter table for as long as I can remember.
- 4 artichokes, 3/4-1 lb. each, stem ends trimmed
- 1⁄2 lemon
- 4 garlic cloves, divided
- 1 cup plain breadcrumbs
- 3 ounces mozzarella cheese, shredded, about 3/4 cup
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup butter, melted
- 3 tablespoons chopped fresh parsley
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- With sharp knife, cut about 1 inch off tops of artichokes. With scissors trim tips of remaining leaves. With spoon scrape out fuzzy choke. Rub all cut edges with lemon.
- Mince 2 cloves garlic; in small bowl combine with bread crumbs, mozzarella, Parmesan, butter, parsley, salt, and pepper. Spoon mixture in between leaves and into centers of artichokes.
- Fill a large pot just wide enough to hold artichokes upright with 1 inch of water; add remaining garlic. Place artichokes, crumb side up, in pot.
- Over medium-low heat bring water to a simmer. Cover; cook until artichoke bases are tender, 35-45 minutes.
- Meanwhile, position oven rack about 8 inches from heat source; preheat broiler.
- With slotted spoon, transfer artichokes, upright, to 8-inch square baking dish. Broil until tops are brown, 4-6 minutes.
These turned out perfectly! Awesome recipe. I followed it to the letter, and this was a whole meal for me, but I served it along with roasted potatoes for my family. Thanks for sharing. :)
We really enjoyed these artichokes. The directions were excellent and the artichokes were done perfectly. I'd like to add a little more flavor next time. I'm not sure what..maybe just more garlic! Thank you for posting. Made for 2014 Spring Pick-A-Chef
Really good! I have a fairly small appetite, so this was enough for a main dish for me (actually, it was my whole meal). I made as directed except for one thing- I cooked the artichoke in the microwave on high for 2 minutes before removing the choke and adding the stuffing. This makes it easier to separate the leaves and get the stuffing all the way to the bottom of the leaves. After the precook in the microwave, I simmered for 20 minutes, then put under the broiler, and it was perfectly done. This recipe has more cheese than I'm used to seeing in a stuffed choke recipe, but since I love cheese, that's a good thing. I really enjoyed the fresh parsley, and may try this again with other combinations of fresh herbs. Made for ZWT7- Emerald City Shakers