There’s a restaurant near my parents house that makes the best stuffed artichoke. My brother and I are obsessed with it and have been for the last fifteen years, if not more. It’s one of those things I’ve always wanted to try making but the artichokes have intimated me. I was browsing The Feed Feed looking for some dinner inspiration and stumbled upon this fantastic looking recipe for poached artichokes that I knew I had to try.
2 Large Artichokes
3/4 cups olive oil
3/4 cups dry white wine
1/4 cup water
2 lemons, peel and juiced
1/2 teaspoon crushed red pepper
1/2 teaspoon thyme
1/2 teaspoon parsley
1/2 teaspoon rosemary
4 cloves garlic, smashed
1 bay leaf
1/2 cup bread crumbs
1/4 cup parmesan
Kosher salt, to taste
Freshly ground pepper, to taste
- Artichoke Prep: Cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and spread leaves apart. Pull as much of the “choke” and inner stems out as possible. Place cleaned artichoke in bowl with water and lemon juice to prevent from oxidizing. (I found these steps to be very helpful)
- Mix bread crumbs and parmesan in bowl. Spreading the artichoke leaves apart, sprinkle parmesan-bread crumb mix throughout and in the center of cleaned artichoke.
- Add the parsley, rosemary, thyme, crushed red pepper, garlic, bay leaves, lemon peel, lemon juice, wine, olive oil, and water in a large pot and bring to a simmer. Season the liquid with salt and pepper.
- Place the artichokes in the prepared braising liquid. Cover and simmer for about 45 min or until the artichokes are done when a knife is inserted into the base and it is tender.