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This is an easy way, full of flavor, to stuff an artichoke, with a combination of herb, parmesan and anchovy (only if you want to.)
Artichoke bottoms are available in the freezer of most Middle Eastern grocery stores and in the preserves isle at specialty supermarkets, such as Whole Foods.
Stuffed artichoke
Course: AppetizersCuisine: Israeli, ItalianDifficulty: easyServings
4
servingsPrep time
15
minutesCooking time
20
minutesINGREDIENTS
1 cup fresh basil leaves
4 green onions
3-4 anchovy fillets (optional)
1 garlic clove, minced
½ cup finely grated parmesan
¼ cup bread crumbs (or matzo meal)
¼ teaspoon ground black pepper
4 tablespoons olive oil, divided
¼ cup lemon juice
1 teaspoon kosher salt
10 artichoke bottoms, thawed if frozen (see note above)
DIRECTIONS
- Oven to 350 degrees. Grease a pan.
- Put basil, green onion, anchovy (if using), garlic, parmesan and bread crumbs in a food processor and pulse to get fine crumbs. Add 2 tablespoons olive oil and pulse shortly.
- Spoon from the herb mix into each of the artichoke bottoms, arrange them in the pan, drizzle with 2 more tablespoons of olive oil. Mix 1 cup of hot water with ¼ cup lemon juice and a teaspoon of salt and pour into the pan (not on the artichokes themselves.) Bake for 30 minutes, until artichoke is tender, and serve.
