I always wanted to try my hand at stuffed artichokes but it
was always foreign to me. Well I got up the gusto and made these leaf licking
artichokes and they were darn tasty. I only made two for me and my fiancé so it
wasn’t that time consuming but I can see where making a bunch would be quite
tedious. Either way we enjoyed them and I would definitely make them again.
INGREDIENTS
2 artichokes
1 lemon juiced
3 cups whole wheat breadcrumbs
1 Tbsp. garlic powder
1 Tsp. oregano
1 Tsp. parsley
Salt and pepper to taste
2 Tbsp. shredded Pecorino Romano cheese
1 egg white
3 Tbsp. olive oil
DIRECTIONS
Pre heat the oven to 375 degrees. While the oven is
preheating prep the artichokes using a few easy steps. First cut off the bottom
stem and top head of artichoke. Then snip the leaves down using a kitchen
scissors. Gently pull apart the leaves to make room for the stuffing. Once
you’ve opened the leaves enough to expose the choke use a spoon and a knife, or
a melon baller, and removed the choke entirely. It’s not easy but do your best
to remove as much as possible. Once this is completed drizzle the artichoke
with lemon juice to prevent it from browning.
In a separate bowl mix all dry ingredients, including cheese,
thoroughly. Once the ingredients are mixed add the olive oil and egg white and
mix until slightly moistened. Now it’s time for stuffing. I start with the
middle and work my way out and be sure to fill each leaf for ample
deliciousness.
Place the artichokes in a shallow baking dish and fill the bottom
with 1 inch of water, cover tightly with aluminum foil and bake for about 60-80
minutes. When the artichokes are done they should be tender and the leaves will
pull out easily. Sprinkle the artichokes with Pecorino Romano cheese and get to
picking!