STUFFED ARTICHOKES

5 from 1 vote

DAIRY FREE, GLUTEN-FREE, NUT FREE, SOY FREE, VEGAN

Freshly prepared artichokes are a must try. Serve these stuffed chokes as a gourmet vegetarian appetizer or a main course.

Prep Time10

Cook Time55

Total Time1 5

Course: Appetizer, Main Course

Cuisine: American

Keyword: artichoke

Servings: people (1 artichoke each)

Calories: 543kcal

Author: Chef Sara Furcini

Equipment

steamer pot with steamer basket
Kitchen shears
Chef’s knife

Ingredients

2 approximately 1-pound artichokes, washed and dried
¼ cup fresh orange juice
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
¼ cup extra virgin olive oil
1 garlic clove minced
Black pepper
2 tablespoons capers drained
½ cup roasted red pepper from 1 roasted pepper or from the jar, minced
1/2 cup packed baby spinach minced
1 cup breadcrumbs such as store bought or homemade (gluten free is ok)

Instructions

Prepare the artichokes. Use a chef’s knife or serrated knife to cut straight through the top 2-inches of each artichoke and enough off the base to allow the artichoke to sit flatly. Use kitchen scissors or a chef’s knife to discard any tough outer leaves (usually toward the bottom of the artichoke stem-end). Use scissors to cut sharp tips of leaves.
Steam the artichokes. Fill a pot with a couple inches of water and place a steam rack on top. Set the artichokes, stem-end up on the rack. Drizzle with about ¼ teaspoon acid (lemon juice or red wine vinegar) per artichoke then cover. Simmer over medium low heat until tender, about 40 minutes (more or less time, depending on the size of your artichokes*).
Make the stuffing. Whisk together the orange juice, red wine vinegar, mustard, olive oil, garlic, and black pepper. Mix in the capers, roasted red pepper, spinach, and breadcrumbs.
Stuff the artichokes then roast. After steaming, use a pair of tongs to remove the artichokes to cool on a plate. Gently remove just enough of the leaves from the center to reveal the “hairs” or fuzz. Use a spoon to gently scrape away and discard the fuzz to reveal a clean “heart.” Place the artichokes in a baking dish (or casserole dish) heart-side up so that they fit snugly. Use a spoon to pack the center of each choke with plenty of stuffing. Next, drizzle filling between the leaves; tip: using your fingers to spread the leaves will help you get more stuffing in there. Season each artichoke with salt then roast in the oven for 15 minutes or until the breadcrumb stuffing appears golden. Serve and savor each and every bite.

Video

Notes

Timing artichokes and cook time:

It’s actually pretty difficult to offer a universal cook time for artichokes because they cook at different rates depending on the size and other factors.

If you can pierce them through easily with a skewer, they may be removed from the steamer. You will be roasting further so it’s ok if the artichoke doesn’t just fall right off the skewer (this visual is the one you would look for if you were only steaming and not following with a roast).

Nutrition