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Spicy Stuffed Artichokes

Oven-roasted halved artichokes form a delcious base for a slightly spicy and crispy herb stuffing. Let some of the breadcrumb filling fall off the artichokes into the cooking liquid—it will form an incredibly flavorful paste delightful for spreading on the artichoke bottom. Note that cooking time will vary depending on the size of the artichokes. Choose artichokes that are heavy for their size and that have tightly packed leaves.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course: Appetizers, Side Dishes
Cuisine: Italian, Jewish
Ingredients Method Notes

Ingredients
  

  • 2 large artichokes
  • Juice of 1 large lemon
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • Kosher salt
  • ½ cup bread crumbs (panko works very well)
  • ¼ cup fresh basil leaves finely chopped
  • ¼ cup Italian parsley finely chopped
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon Worcestershire sauce or soy sauce
  • 2 tablespoons finely grated Parmesan

Method
 

  1. Preheat the oven to 400°F.
  2. Prepare the artichokes (see the note below).
  3. Place them cut side up in an oven-safe pan with a lid. Add water to come halfway up the sides of the artichokes and sprinkle the lemon juice over the artichokes and into the water. Drizzle with olive oil and season the artichokes and liquid with pepper to taste and about 1 teaspoon of salt.
  4. Cover and roast in the oven for 60 to 90 minutes, until tender and a leaf comes free with just a gentle tug.
  5. Meanwhile, make the stuffing: In a medium bowl, combine the breadcrumbs, basil, parsley, garlic powder, red pepper flakes, Worcestershire sauce, and Parmesan, plus salt (a generous ¼ teaspoon) and pepper to taste. Stir in olive oil (about 1 teaspoon) until the mixture is just dampened.
  6. Remove the pan from the oven and carefully drain some of the liquid, leaving about ¼-inch of liquid in the bottom of the pan. Gently place the breadcrumb stuffing in the artichoke cavities and nestle it between leaves as best you can, letting excess fall to the bottom of the pan (it will absorb the liquid and become a flavorful spread). Return the pan uncovered to the oven and bake until the topping is browned and crispy, about 10 minutes.
  7. Cool slightly. Remove to a platter and scoop out the paste from the bottom of the pan to serve alongside the artichokes.

Notes

To clean and prep the artichokes:
1. Remove the stem (it’s edible, so if you like, peel off the tough outer layer, cut the stem into large chunks, and toss it in the pan with the artichokes).
2. Remove one layer of tough outer dark leaves from the artichoke.
3. Cut off the top 1/3 of the artichoke and trim off any remaining pointy parts on the leaves.
4. Halve the artichoke vertically and remove the pointy center leaves and fuzzy “choke”—a melon baller is an ideal tool for this.