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.