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These are a family favourite in our home, fighting over them is not unusual. Mix it up as you will, substitute use kamut breadcrumbs or spelt, or even quinoa whatever it is you like, but definitely worth a try.
8 medium-large artichokes, cleaned (see note)
2 cups unseasoned breadcrumbs
2 cups grated Italian cheese (Pecorino Romano) is best
2 cloves garlic, minced
chopped artichoke stems, reserved
3/4 c. olive oil
salt & pepper
1 eggs beaten
1 cup chopped parsley
In a medium sized saucepan boil water and season with salt.
Carefully submerge cleaned artichokes into boiling water, and place a clean dish over top to keep submerged.
Lower temperature and blanch artichokes for approximately 5 minutes. Drain, but reserve 3-4 cups of the artichoke water to use later.
In small saute pan, heat oil and add minced garlic and chopped artichoke stems, saute until golden (do not over cook garlic) just enough to flavor oil. Set aside.
In a small mixing bowl, mix together the breadcrumbs,cheese, parsley and garlic, season with salt & pepper.
Take a cooled artichoke and gently pull apart leaves creating pockets between each leaf. With your hands or with a spoon, carefully fill with breadcrumb mixture.
Place each filled artichoke back into a baking tray, setting each on their base.
Use reserved artichoke water to fill bottom of pan up to 1/2 the height of the artichokes (use just enough to create a steam bath for the chokes to continue cooking).
Mix the egg and olive oil and remaining artichoke water together.
Spoon this mixture evenly over each artichoke top to moisten the breadcrumb mixture.
Place in a baking tray, cover with foil and bake for around 30 mins (or alternatively steam in a pan) until fork inserts easily into center of each artichoke.
Gently remove each from saucepan and place onto serving dish.
To enjoy, serve on a plate. Remove leaves and using teeth scrape of filling. Outer leaves can be too tough to eat, but the inner heart can be enjoyed
Makes 8 stuffed artichokes