Parmesan-stuffed Artichokes

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A classic Italian stuffed artichoke recipe

stuffed_artichoke

Ingredients

Juice ½ lemon

1 teaspoon lemon zest

4 globe artichokes

4 cups fresh breadcrumbs

1½ cups grated parmesan

Salt flakes, ground black pepper

1 cup water

Generous drizzle of olive oil

Method

  • Add lemon juice to a large bowl of water.
  • Cut one-third from the top of your artichokes, then cut off the stem—enabling the artichoke to sit flat. Place in the acidulated lemon water to prevent the cut surface of the artichoke from discolouring.
  • Mix together breadcrumbs, lemon zest and cheese. Season.
  • Prise open each leaf of the artichokes and fill with the breadcrumb stuffing.
  • Stand the artichokes upright in a heavy-based saucepan (they should fit snuggly), and add 1 cup of water.
  • Drizzle the tops with olive oil and steam on the stovetop for 1-1½ hours. (If you have an ovenproof dish with a lid, you can cook the artichokes in the oven at 175° instead of on the stovetop, for the same length of time.)
  • Note: other ingredients you may like to add to your breadcrumb mixture include garlic, anchovies, pancetta, herbs, or chili. You can also replace the water with dry white wine for a richer flavour.