Prep time: 1 hour
Ready in: 3 hours, 15- 30 min
Serves: 4- 8
Ingredients:
5 c. breadcrumbs- fine, dry, unseasoned
1 1/2 c. Parmigiano-Reggiano cheese- finely grated
1/2 c. Pecorino Romano cheese- finely grated
1/3 c. fresh parsley leaves- minced
1/3 c. fresh basil leaves- minced
1/4 c. green onions (green tops only)- finely chopped
2 T. fresh oregano leaves- minced
1 tsp. fresh thyme leaves- minced
1 tsp. crushed red pepper (or less, to taste)
1 tsp. pepper
1/2 tsp. cayenne pepper
1/2 c. + 3 T. olive oil
1/2 c. hot water
1 T. lemon juice
1 tsp. lemon zest- grated
1/2 c. olive oil
3 T. garlic- minced
2 T. anchovies- minced
1 tsp. salt
2 lemons- halved
4 large artichokes
Directions:
- In a large bowl, combine breadcrumbs, cheeses, parsley, basil, green onions, oregano, thyme, crushed red pepper, black pepper, and cayenne, and stir well to blend
- In a separate bowl, combine 1/4 c. olive oil with hot water, lemon juice, and lemon zest; and whisk to blend
- Drizzle olive oil mixture over breadcrumbs and stir until crumbs are evenly coated
- Set aside
- Heat 1/4 c. olive oil in a medium skillet over medium heat
- When it is hot, add garlic and anchovies, and cook until fragrant, 1- 2 min
- Pour hot oil-garlic mixture over breadcrumb mixture, and stir to blend
- Set aside
- Fill a large, nonreactive Dutch oven with 1" water
- Add 2 T. olive oil, salt, and 1 lemon half, cut in pieces
- Heat over medium-low while you prepare artichokes; if water comes to a boil before artichokes are stuffed, cover pot and keep warm
- Trim stems to about 1/2" so that artichokes will sit upright
- Using scissors, trim thorns from ends of remaining leaves; removing any damaged leaves with a paring knife
- Using a spoon or a melon baller, scoop out choke and hairy portion of each artichoke, leaving a cavity in center for stuffing
- Rub or squeeze 1 lemon half over all cut portions of each artichoke again
- One at a time, and beginning with the outer leaves and progressing towards the middle, stuff each artichoke's leaves with breadcrumb mixture, pressing lightly to compact stuffing
- When you reach a place where the leaves are too tight to pry apart, fill center cavity with stuffing
- Repeat with remaining artichokes
- Cut 1 lemon half into thin slices and top each artichoke with a lemon slice
- Squeeze remaining lemon half over artichokes
- Drizzle 1 T. olive oil over each artichoke
- Place artichokes in Dutch oven- ideally they should fit tightly in the pot so as to hold each other upright during cooking
- Cover pot and bring liquid to a boil
- Reduce heat to a low simmer and cook, covered, testing artichokes occasionally, until leaves are very tender and pull away easily, 1 hour and 15- 30 min
- Remove artichokes from pot and allow to cool for at least 15 min before serving
- Serve hot or warm, drizzled with some of the cooking juices if desired
*Jen found the recipe here
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