Monday, March 28, 2011

Recipe Monday: Stuffed Baby Artichokes

Making baby stuffed artichokes is surprisingly not a huge pain in the ass, I made them as an appetizer during the week, but this could definitely serve as a dinner or lunch easily.

1 carton baby artichokes (my wegman's had it, trader joe's sometimes does, anyplace fancy-shmacy will), prepped (see how here)
2 pieces of bread, made into breadcrumbs (directions found here)
3 pieces of pancetta, diced
1/4 cup fresh parsley, chopped
1/4 cup grated cheese
1 tablespoon lemon juice
3 tablespoons olive oil
salt and pepper to taste

First off, save yourself some heartache and it's better to snap off too many leaves than not enough. I learned this the hard way. Put the artichokes in a pot with enough water to cover them. Add salt, a dash of oil and the lemon juice. Cook on medium heat until boiling. Once boiling, cover. Cook for 15 minutes. Drain. Let cook for a few minutes until you can touch them without cussing. Then slice off the top tips of the artichokes (again, learned that the hard way. They're still a bit spiney) and then cut them in half. Heat the oven to 400. Arrange them in a baking pan cut sides up. Salt and pepper to taste. Mix breadcrumbs, pancetta, parsley, oil and salt and pepper to taste. Pour over the artichokes. Cook for 15 minutes.



SarahLeigh said...

Should it be sit instead of cook in "Let cook for a few minutes until you can touch them without cussing"?

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