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California Stuffed Artichoke
Susan Phillips
Read Bio »California 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.
The filling is ample and hearty and the perfect accompaniment to the tasty green leaves of the artichoke.
Of course, we start with the biggest and freshest California artichoke! Only the BEST, baby!
Cut the stem off the bottom so it makes a flat surface for the artichoke to stand upright
Cut about an inch off the top of the artichoke…
And trim the tips of the surrounding leaves off to create a uniform look.
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).
Squeeze some fresh lemon juice over the artichoke
Place cut side down into a steamer over high heat. Steam for 30 minutes.
While they are cooking…
Pour Olive Oil into the bottom of a heavy pan
Saute shallot and garlic for a few minutes and finish off with lemon juice and wine.
Add the breadcrumbs, parsley, and parmesan and stir to combine
Fill the hollow center with the breadcrumb mixture. Pull back the leaves and stuff the filling in between. Don’t be shy!
Add a layer of additional parm and pop them in the oven for 15-20 minutes
Aren’t you glad artichokes are in season?
I know… trust me! It’s just that good…
Break off a leaf and enjoy!
- 2 California artichokes
- 1 lemon, divided
- 1/3 cup olive oil
- 1 large shallot, finely diced
- 3 garlic cloves, minced
- 1/2 cup white wine
- 2 cups bread crumbs
- 1/4 cup fresh chopped parsley
- 3/4 cup shredded parmesean cheese
- 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.
- Preheat oven to 375
- 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.
- Add the bread crumbs and parsley and stir well to combne. Add in the parmesean and stir again
- 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.
If you love artichokes, then try these too!
Or how about this one?
Grilled Artichoke with Zesty Lemon Aioli