Updated: Mar 25, 2019
Whole Artichokes 4 each
Seasoned Breadcrumbs 2 cups
Eggs, whole 2 each
Garlic cloves, minced 3 each
Pecorino Romano cheese, grated ¼ cup
Mozzarella cheese, shredded 2 cups
Cracked pepper 1 teaspoon
Lemon, half to prevent artichokes browning
Chicken stock 3 cups
Capers 1/4 cup
Olive oil ¼ cup
Parsley, chopped for garnish
Method of prep:
Preheat oven to 350 degrees. Trim the artichoke stem off so that the artichoke sits upright. Next, trim the outer artichoke leaves with a scissor to remove the spiky tip. Rub lemon on all cut parts of the artichoke as you go. Cut the very top of the artichoke off and reveal the heart inside. Remove the heart (this can be sautéed and used in the stuffing or used in other dishes). Use a melon baller or spoon to remove the furry “choke”. Coat the artichoke with lemon. Place artichokes in a casserole dish and sprinkle them with salt. Next, add the chicken stock to the casserole dish and cover. Bake the artichokes until they are fork tender, about 40 minutes, basting with the chicken stock occasionally.
Meanwhile mix the breadcrumbs, Romano cheese, garlic, capers, eggs, 1 cup of the mozzarella, pepper, and olive oil in a bowl.
To stuff the artichokes, drain the artichokes upside down in order to remove excess moisture and prevent sogginess. Stuff the center of each artichoke with the filling. Fill the outside leaves of the artichoke with stuffing by pulling the leaves away from the artichoke and jamming the filling inside. Don’t be shy with the filling, these are meant to be stuffed full! Top the artichokes with remaining mozzarella cheese and bake covered in a 350 degree oven for about 30 minutes. Remove the lid and brown the cheese for the last 10 minutes. Garnish with olive oil and parsley. Enjoy!