Makes 4 servings
Hands-on-time: 15 minutes
Total time: 80 minutes
- 120 gr or 4 ounces baguette or country bread, torn into large pieces
- 60 gr or 1/2 cup grated pecorino [2 ounces]
- 30 ml or 2 tablespoons olive oil, plus more for brushing leaves
- 2 tablespoons chopped fresh chives, plus more for serving
- salt and black pepper
- 2 artichokes
- vinaigrette [optional]
- Heat oven to 200° C or400° F.
- In a food processor, pulse the bread until pea-size crumbs form
- Transfer the crumbs to a medium bowl and toss with the pecorino, oil, chives, and ¼ teaspoon pepper.
- With a vegetable peeler, peel the stems of the artichokes. With a serrated knife, slice off and discard the top third of each artichoke, then halve each artichoke lengthwise through the choke [the fuzzy fibers at the center of the artichoke] and stem. Using a spoon, scoop out and discard the choke and thorny inner petals.
- Place the artichoke halves cut-side up in a baking dish and season with ½ teaspoon salt.
- Brush the edges of the leaves with oil.
- Dividing evenly, fill with the bread crumb mixture, mounding slightly.
- Pour enough water into the dish to reach 2 cm or¾ inch up the sides.
- Tightly cover the dish with foil.
- Bake until the artichokes are tender, 45 to 60 minutes.
- Uncover and bake until the crumbs are golden, 5 to 7 minutes more.
- Sprinkle with more chives.
- Serve with the vinaigrette for dipping, if desired.
Note: Eat the stuffing, heart, and stem with a knife and fork; dip the outer leaves in vinaigrette, if desired.
Amount Per Serving
Sat Fat 4g
PDF of this recipe: 20120906-Baked-Stuffed-Artichokes