Italian Baby Stuffed Artichokes
photo by Dizdezi
- Ready In:
- 1hr 15mins
- 9 baby artichokes
- 1⁄2 cup lemon juice
- 1 cup Italian seasoned breadcrumbs
- 1⁄2 cup grated pecorino romano cheese
- 1⁄2 cup grated parmesan cheese
- 8 garlic cloves, minced
- 1 cup olive oil, divided
- Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.
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