Stuffed Artichokes


10 to 12 servings
Stuffed Artichokes
2 lemons, halvedlemon(s)2
3 whole garlic cloves, smashedgarlic3
6 large artichokesartichoke(s)6
1 lemon, juicedlemon(s)1
⅓ cup chopped fresh Italian parsley leavesfresh italian parsley
¼ cup chopped fresh basil leavesbasil leaves¼
¼ cup chopped fresh mint leavesfresh mint leaves¼
2 garlic cloves, mincedgarlic2
2 teaspoons grated lemon peellemon(s)1
4 tablespoons drained caperscapers4
6 ounces Italian bread, crust trimmed, bread cut into ½-inch cubesrustic italian bread6
2 ½ pounds plum tomatoes, seeded, choppedplum tomatoes2 ½
Salt and freshly ground black pepperkosher salt and freshly ground black pepper1
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
12 fresh Italian parsley sprigs, for garnishfresh italian parsley12


Stuffed Artichokes
Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic. Cut off the top quarter of each artichoke and discard. Use a small sharp knife to trim the stem of the artichokes. Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves. Trim the outside of the base until no dark green areas remain. Cut the artichokes in half and then into quarters. Cut out the fibrous choke and small purple-tipped leaves. Submerge the artichoke quarters in the lemon water. Cover and boil until the artichokes are tender, about 45 minutes. Drain. Set the artichoke quarters aside to cool to room temperature.

Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl. Season with salt and pepper, to taste.
Arrange artichokes, cut side up, on 2 platters. Spoon the tomato mixture into the center of the artichoke quarters, dividing equally. Drizzle with olive oil. Garnish with the parsley sprigs and serve.


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