Ingredients
- 1 Whole Fresh Artichoke
- 1/3 cups Seasoned bread crumbs
- 2 tbsp Parmesan cheese grated
- 1 cloves Garlic grated
- 2 tbsp Extra-virgin olive oil
- 1/2 cup Chicken broth
Instructions
- Remove the stem and about 1/4 inch off the top of the artichoke, trim each of the leaves down with a scissor.
- Bring a pot of salted water to a simmer on medium heat. Place the artichoke top side down into the water and cover with a lid. Turn the artichoke over and simmer and simmer until tender. Then allow to cool down to be handled. (can be done 1 to 2 days in advance).
- Preheat the oven to 375 degrees.
- Mix the breadcrumbs, parmesan, garlic, and oil in a bowl.
- Stuff the artichoke with the breadcrumb mixture. Making sure to incorporate the stuffing into all the leaves as best as possible.
- Place the artichoke into a baking dish and add the broth. Cover tight with foil. Bake until tender.
- Cut in half and serve. (serve with juice from the baking dish on the side if desired)
Stuffed Artichokes
Ingredients
- 1 Whole Fresh Artichoke
- 1/3 cups Seasoned bread crumbs
- 2 tbsp Parmesan cheese grated
- 1 cloves Garlic grated
- 2 tbsp Extra-virgin olive oil
- 1/2 cup Chicken broth
Instructions
- Remove the stem and about 1/4 inch off the top of the artichoke, trim each of the leaves down with a scissor.
- Bring a pot of salted water to a simmer on medium heat. Place the artichoke top side down into the water and cover with a lid. Turn the artichoke over and simmer and simmer until tender. Then allow to cool down to be handled. (can be done 1 to 2 days in advance).
- Preheat the oven to 375 degrees.
- Mix the breadcrumbs, parmesan, garlic, and oil in a bowl.
- Stuff the artichoke with the breadcrumb mixture. Making sure to incorporate the stuffing into all the leaves as best as possible.
- Place the artichoke into a baking dish and add the broth. Cover tight with foil. Bake until tender.
- Cut in half and serve. (serve with juice from the baking dish on the side if desired)
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