Stuffed baby artichokes
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Tender artichokes filled with a crispy breadcrumb filling with lemon zest and parsley make a delicious appetizer to pair with wine at your home party. Small artichoke halves are first sautéed in olive oil with lemons, then simmered in a little white wine. Serve each half stuffed with the crispy filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 lemon
- 8 small artichokes (0.6 - 0.7 kg)
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 3 cloves of garlic (2 crushed, 1 grated)
- 0.5 cups dry white wine
- 1/3 cup panko breadcrumbs
- 1 tbsp chopped fresh parsley
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Recipes with similar ingredients: Artichokes, white wine, lemon, panko breadcrumbs
Cooking the dish according to the recipe:
- Grate 0.5 teaspoon of lemon zest and set aside. Cut the lemon into quarters and squeeze the juice into a medium bowl of water; place the squeezed lemon quarters in the bowl. Cut off the top quarter of each artichoke one at a time; remove the tough outer leaves (there will be several layers). Using a small knife, trim the stem and lightly peel the bottom of the base where the stem grows. Cut the artichokes in half lengthwise and place them in the lemon water.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Drain the artichokes, pat them dry, and place them cut-side down in the skillet; add the lemon quarters. Add 2 crushed garlic cloves and a generous pinch of salt. Cook until the artichokes are tender, about 3 minutes. Add the wine and bring to a simmer, then add 1 cup water. Cover, reduce the heat to medium, and simmer until the artichokes are tender, 10 to 15 minutes. Remove the lid and remove the skillet from the heat.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the reserved lemon zest and grated garlic and cook, stirring constantly, for about 20 seconds. Add the breadcrumbs and 1/2 teaspoon salt and cook, stirring, until golden brown, about 7 minutes. Stir in the parsley.
- Place the artichokes cut-side up on a serving platter and season lightly with salt. Sprinkle with breadcrumbs and drizzle with olive oil. Serve warm or at room temperature.
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