A lord to a lord, a man to a man; stuffed with all honourable virtues. – Much Ado about Nothing
This was my absolute favorite recipe from the entire book. Artichokes are, hands down, my favorite vegetable. I love them on pizza, in dips, or even just steamed and dipped in melty butter. This recipe is a multi-step process. Even though it’s labor and time intensive, it’s totally worth it.
Much Ado about Stuffed Artichokes
Recipe adapted from How Sweet It Is.
2 Tbsp olive oil
1/4 cup butter
1/2 cup panko bread crumbs
2 peeled garlic cloves, chopped
1/4 cup freshly grated Parmesan cheese (I got a Parmesan Gouda blend from Trader Joe’s. It was divine.)
Salt & pepper to taste
Preheat oven to 375. Rinse artichokes. Remove stems and cut off the top 1/2-1 inch of artichoke. Trim remaining leaf tips if sharp. Scoop out the fuzzy insides (this takes a bit of muscle, especially when the artichokes are raw). Place upside down on a vegetable steamer in a large pot and fill with water to an inch above the steamer. Steam for 20 minutes.
Remove artichokes from pot. Let drain upside down for 10 minutes.
In a large skillet, heat 1 tablespoon of olive oil and 1/8 cup butter. Add chopped garlic, bread crumbs, salt, and pepper. Stir until mixture comes together. It will most likely be dry, so add the remaining oil and butter. Add in the cheese and stir until lightly golden brown.
Gently pull apart artichoke leaves and generously spoon breadcrumb mixture evenly inside. Make sure to get the leaves on the side as well.
Place artichokes in a baking dish and add 1 inch of water to the bottom.
Bake for 15 minutes uncovered. Place foil over the artichokes and bake another 25 minutes. Serve with melted butter.