The recipe from the Feed Your Fire podcast episode "There's No Such Thing as a Downward Spiral.” Delicious artichokes inspired from an old memory and the need to push past things not going right.
Listen to the Feed Your Fire podcast episode here.
You'll need:
Four artichokes
1 1/3 C. Italian seasoned breadcrumbs
8 cloves of garlic, , finely chopped
1/2 C. Italian parsley, finely chopped
1/4 C. parmesan cheese
Zest of one lemon
1/2 C. olive oil
Salt and pepper
3/4 C. - 1 1/2 C. stock (chicken, beef or vegetable) depending on size of pan
Artichokes have all of these prickly parts that you kind of have to dodge in order to get to the heart. We're going to trim them to remove the thorns from the outer layers using a kitchen scissor - just cut away kind of the top third of the leaves so that they're kind of flat, and discard the tops with the thorns.
If your artichokes have stems, trim them down so that the artichokes can sit flat. Don't throw them away. We're going to use them in our stuffing.
Then turn over the artichokes and press them into the countertopto help open them up and then pull the leaves apart with your fingertips so that there's room for breadcrumbs to fit inside.
Clean the artichokes really well by filling up a bowl with ice cold water and putting the artichokes in there upside down. Once ythey are thoroughly clean, pat them dry and put them into a saucepan arranging them so that they're standing up straight.
In a medium bowl, add the breadcrumbs, garlic, parsley, parmesan, and lemon zest. then mix in the olive oil. Season with salt and pepper.
Take those stems that you set aside and trim away the outer layer, kind of like you do with a carrot, and then chop up the stem into small pieces. Add those chopped stems to the stuffing.
Take these breadcrumb mixture and stuff them inside the leaves of the artichoke. You want to get a little bit of breadcrumb in nearly every leaf.
Once the artichokes are stuffed, fill that saucepan up with about an inch of stock or water. Put a lid on it, and place it over medium heat to steam for about an hour. Check to see if you need to add more liquid as time goes on.
While the artichokes are steaming, preheat oven to 375 degrees. Once they're steamed, transfer them to the oven for 20-30 minutes to crisp up.