Sicilian Stuffed Artichoke Bottoms

Sicilian Stuffed Artichoke Bottoms
From Small Bites

Makes 6-8 pieces
Prep time: 45 minutes (if you’re starting with whole artichokes, 5 minutes if you’re using frozen)
Total Cooking time: 25 minutes

Ingredients:
6-8 globe artichokes (I used a bag of frozen artichoke bottoms– 14oz/400g)
Juice of 3 lemons (only need one if you're using the frozen bottoms)
4 large cloves garlic, chopped
6 tbsp olive oil
3 tbsp fresh mint, chopped
1 tsp each salt & pepper
4 tbsp water
1 cup homemade breadcrumbs (I like Panko crumbs)
1 tsp grated lemon zest
3 tsp flat leaf/Italian parsley, chopped
1 tbsp small capers, rinsed
2oz/50g provolone cheese, cut into 6-8 slices
Garnish: lemon zest & arugula

Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

To make your own artichoke bottoms:
1. Peel outer leaves of the artichoke until you reach the pale green, soft part.
2. Slice off the stem. Using a heavy sharp knife, cut away the top ¾ of the artichoke, reserving the bottom.
3. Trim off the hard edges with a small paring knife. Use a spoon to scrape out any remaining inner choke.
4. Place the cleaned artichoke in a bowl of water with 1/3 of the lemon juice.
Note: If you’re starting with prepared artichoke bottoms, just place them in the bowl of lemon water until you’re ready for the next step.

2. Add half the chopped garlic and 3 tbsp oil in a large saucepan over medium high heat and sauté the garlic until slightly golden. Drain the prepared artichoke bottoms, add to the pan and cook for 1 minute. Add the mint, a little salt and pepper, water and remaining lemon juice.

3. Reduce the heat to medium low and cover the saucepan. Cook until the artichokes can be pierced with a knife tip, but not mushy (anywhere from 3-10 minutes depending if you’re starting from frozen or raw, which take longer than the frozen). Remove to the prepared baking sheet.

4. In the meantime, combine breadcrumbs, lemon zest, parsley, capers and remaining garlic, olive oil, salt & pepper in a small bowl and set aside.

5. Putting it all together: Place a slice of cheese on each artichoke bottom and distribute the breadcrumb mixture evenly on top.

6. Bake for 15 minutes or until the cheese has melted and breadcrumbs are toasty.

Serve warm and garnish with lemon zest and arugula sprigs.

Parsley, Garlic & Parmigiano Reggiano Stuffed Artichokes

Parsley, Garlic And Parmigiano-Reggiano Stuffed Artichokes
From We're Never Full

Prep time: 30 minutes
Total cooking time: 45-60 minutes

Serving portions 8-10

Ingredients:
5 Artichokes – (½ to 1 per person (I like them small, they’re more tender)
1 lemon
5-6 cloves of garlic, finely chopped
1/2 bunch of parsley, finely chopped
3/4 cup of parmigiano reggiano
about 1/2 cup extra virgin olive oil
salt & pepper

Directions:
1. Preheat the oven to 375°F/180°C.

2. Boil some water in a large pot or Dutch oven

3. Remove the outer layers of the artichoke. Trim the rest of the artichoke leaves but snipping off the sharp edges with kitchen scissors.

4. When water comes to a boil, slice your lemon in half and squeeze the lemon juice into the water along with the lemon half. Use the other half to rub on the exposed surface of the artichokes to keep them from getting black. Place your whole artichokes in the water and boil for 20 minutes. Drain and allow to cool a bit.

5. After it’s done boiling, remove from water,. Preheat your oven to 375 degrees.

6. Combine garlic, parsley and cheese in a small bowl. Add the olive oil and season with salt and pepper.

7. Cut cooled artichokes in half and remove the hairy and sharp ‘choke’ from both halves. Put artichokes in a baking dish and “stuff” between the leaves with the garlic/parsley/cheese mixture. Spoon some in the well of the sliced artichoke. Drizzle with additional olive oil.

8. Bake in the oven for 45 minutes or until the artichoke is soft in the middle with browned edges.