Description
My grandmother’s recipe for stuffed artichokes packs a delicious and satisfying punch of flavor with garlic, parmesan cheese and her secret ingredient of mint. I use mini artichokes and serve them as an appetizer alongside a bright, fresh caprese salad.
Ingredients
Scale
- 18–20 mini artichokes or 4 medium artichokes
- 1 cup plain breadcrumbs
- 1/3 cup finely chopped fresh mint leaves
- 1/3 cup finely grated parmesan cheese
- 3 cloves of garlic minced grated or minced finely
- 7 TBSP of extra virgin olive oil
- 3/4 cup of dry white wine
- 1 tsp of sea salt
- 1/4 black pepper
- one lemon
Instructions
- Let the artichokes soak in water to remove any trapped dirt and then drain.
- Remove stems evenly so the artichokes can sit upright.
- Using kitchen shears, trim the pointed edges off of the leaves.
- To prevent oxidation, soak the artichokes in lemon water.
- Mix the breadcrumbs, garlic, mint, parmesan, salt and pepper together. Add olive oil and mix.
- Loosen and spread the leaves apart to make it easier to stuff the leaves.
- Using a small spoon. pull the leaves with one hand and fill them with the stuffing.
- Fill a large saucepan or Dutch oven with white wine and nestle artichokes in it. Drizzle olive oil over the top.
- Simmer for about 50 minutes with the lid on. Remove an artichoke and test an outer leaf to ensure desired doneness. Continue cooking for up to hour or until it is cooked to your preference.
