Herb-Stuffed Artichokes
This classic dish makes the ideal entrée. To devour that savoury artichoke centre, remove each succulent outer leaf, scraping off the salty herb garnish with your teeth.
Ingredients
- 6 garlic cloves, chopped
- 6 tbsp (90 ml) olive oil
- ¾ cup (95 g) store-bought or homemade bread crumbs
- 1 cup (70 g) grated Pecorino-Romano cheese
- ¾ cup (30 g) chopped flat-leaf parsley
- ¼ cup (10 g) chopped fresh basil
- ¼ cup (10 g) chopped fresh chives
- 1 tbsp chopped fresh oregano
- 1 lemon, zest finely grated
- 1 lemon, juiced
- 8 large artichokes
- 2 cups (500 ml) chicken broth
- ½ cup (125 ml) olive oil
- Salt and pepper
Instructions
- In a large skillet over medium heat, brown the garlic in 2 tbsp (30 ml) of the oil. Add the bread crumbs and cook, stirring frequently, for about 5 minutes or until golden brown. Transfer to a bowl. Add the cheese, herbs, lemon zest and the remaining oil (¼ cup/60 ml). Season with salt and pepper. Combine well and set aside.
This classic dish makes the ideal entrée. To devour that savoury artichoke centre, remove each succulent outer leaf, scraping off the salty herb garnish with your teeth.