California Stuffed Artichoke

CA GROWN Blog

Discover. Learn. Connect.

California Stuffed Artichoke

December 20, 2017
CA Grown Mom

Susan Phillips

Read Bio »
Eat the Season!
Sign Up For Weekly Recipes
Eat the Season!
Sign Up For Weekly Recipes

California Stuffed Artichoke

Stuffed Artichoke

I know you’ve been good this year, so why not treat yourself to this stuffed artichoke.  It’s so hearty, it can be eaten as a main dish if that’s what rocks your boat, but feel free to whip up several for your guests as a before-dinner treat!

 

Savory and delicious, this stuffed gem should be on the top of your holiday serving list.  

Stuffed Artichoke

 The filling is ample and hearty and the perfect accompaniment to the tasty green leaves of the artichoke.

 

Stuffed Artichoke

Of course, we start with the biggest and freshest California artichoke!  Only the BEST, baby!

 

Stuffed Artichoke

Cut the stem off the bottom so it makes a flat surface for the artichoke to stand upright

 

Stuffed Artichoke

Cut about an inch off the top of the artichoke…

 

Stuffed Artichoke

And trim the tips of the surrounding leaves off to create a uniform look. 

 

Stuffed Artichoke

Stuffed Artichoke

Stuffed Artichoke

Pull the leaves away from the center until the inner leaves are revealed.  Use a spoon to scoop out the “choke” (hairy middle portion of artichoke).

 

Stuffed Artichoke

Squeeze some fresh lemon juice over the artichoke

 

Stuffed Artichoke

Place cut side down into a steamer over high heat.  Steam for 30 minutes.

 

While they are cooking…

Stuffed Artichoke

Pour Olive Oil into the bottom of a heavy pan

 

Stuffed Artichoke

Saute shallot and garlic for a few minutes and finish off with lemon juice and wine.  

 

Stuffed Artichoke

Add the breadcrumbs, parsley, and parmesan and stir to combine

 

Stuffed Artichoke

Fill the hollow center with the breadcrumb mixture.  Pull back the leaves and stuff the filling in between.  Don’t be shy!  

 

Stuffed Artichoke 

Add a layer of additional parm and pop them in the oven for 15-20 minutes

 

Stuffed Artichoke

Aren’t you glad artichokes are in season?  

 

I know… trust me!  It’s just that good…

Stuffed Artichoke

Stuffed Artichoke

Break off a leaf and enjoy!

 

California Stuffed Artichoke
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 2 California artichokes
  2. 1 lemon, divided
  3. 1/3 cup olive oil
  4. 1 large shallot, finely diced
  5. 3 garlic cloves, minced
  6. 1/2 cup white wine
  7. 2 cups bread crumbs
  8. 1/4 cup fresh chopped parsley
  9. 3/4 cup shredded parmesean cheese
Instructions
  1. Trim the artichokes on the stem, top and leaves. Pull the leaves away from the center and remove the hairy choke of the artichoke with a spoon. Squeeze half the lemon over the artichokes and place in a steamer. Steam on high for 30 minutes.
  2. Preheat oven to 375
  3. In a large saute pan, heat up the olive oil over medium heat. Add the shallot and garlic and stir until slightly browned. Add the juice of the lemon and the white wine. Allow to simmer a few minutes and reduce a bit.
  4. Add the bread crumbs and parsley and stir well to combne. Add in the parmesean and stir again
  5. Once the artichokes are done steaming, stuff with the breadcrumb filling. Add an additional layer of parm and place in the preheated oven for 20 minutes or until golden on top.
Adapted from Inspiration
Adapted from Inspiration
California Grown /

If you love artichokes, then try these too!

 

Herbaceous Roasted Artichoke

 

Or how about this one?

Grilled Artichoke with Zesty Lemon Aioli

 
 
 
 
 

New Member Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Download Pdf Form

Licensing Sign Up

Your participation is appreciated. Please fill-out the form below and a Buy California Marketing Agreement (BCMA) representative will contact you. Or, you may contact the BCMA at 916-441-5302.

Certification Mark Licensing Agreement Service Mark Compliance agreement