- 1 cup breadcrumbs
- 1/2 cup Parmigiano-Reggiano cheese
- 1 stalk celery, minced
- 3 tablespoons minced fresh parsley
- 2 anchovies, minced to a paste
- 2 tablespoons capers
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 4 large artichokes
- 3 tablespoons lemon juice
- 3-4 cups water
- 1 bay leaf
In a bowl, combine the breadcrumbs, Parmigiano-Reggiano, celery, parsley, anchovies, capers, olive oil and garlic. Season with half the salt and all the pepper.
TO PREPARE ARTICHOKES FOR STUFFING: With a sharp knife cut off the upper third of each artichoke, break off the tough lower leaves and cut off the bottom stem. With scissors, trim off the tips of the outer 2 or 3 layers of the leaves to form a staggered floral effect.
Brush the cut artichokes with some of the lemon juice. To spread the artichoke leaves for stuffing, gently pound them on the corner of a table and pull back the leaves. With a spoon, evenly pack the artichokes with the stuffing.
Place the artichokes in a heavy-bottomed pan that will accommodate them comfortably. Add the water to come up to the bottom of the stuffing. Add the remaining lemon juice, salt, and bay leaf. Cook, covered, for 40-50 minutes over low heat, or until the artichoke leaves are tender. Serve warm or at room temperature.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
422 calories; 24g total fat; 12mg cholesterol; 1120mg sodium; 40g carbohydrates; 10g fiber; 15g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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