Spicy Stuffed Artichokes

September 01, 2021

Courtesy the author

Artichokes stuffed with herbs, garlic, and breadcrumbs are a beloved Italian and Jewish Italian dish—at once homey, messy, and truly special. Halving them allows for easier cleaning and stuffing. The filling gets a boost from red pepper flakes and Worcestershire or soy sauce. Letting some of the breadcrumb mixture fall into the pan’s liquid creates an incredibly flavorful smear for the artichoke heart. Cooking time will vary with the size of the artichokes.

Note: To clean and prep the artichokes:

• 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).

• Remove one layer of tough outer dark leaves from the artichoke.

• Cut off the top 1/3 of the artichoke and trim off any remaining pointy parts on the leaves.

• Halve the artichoke vertically and remove the pointy center leaves and fuzzy “choke”—a melon baller is an ideal tool for this.

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Ingredients

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

Yield: 4 side dish servings

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
Prep the artichokes (see the note above).
Step 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 artichokes and liquid with about 1 teaspoon of salt and pepper to taste.
Step 4
Cover and roast in the oven for 60 to 90 minutes, until tender and a leaf comes free with a gentle tug.
Step 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 1/4 teaspoon) and pepper to taste. Stir in olive oil (about 1 teaspoon) until mixture is just dampened.
Step 6
Remove the pan from the oven and carefully drain off all but 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 become a flavorful spread). Return the pan uncovered to the oven and bake until the top of the filling is browned and crispy, about 10 minutes.
Step 7
Cool slightly. Remove to a platter and scoop out the paste from the bottom of the pan to serve as a spread with the artichoke hearts.
Step 8
To eat firmer leaves, scoop up stuffing and pull leaves through slightly clenched teeth to strip off the tender meat. The artichoke heart is fully, deliciously edible.