Stuffed Artichokes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 cup bread crumbs
  • 1/2 cup pignoli nuts
  • 4 cup chicken broth
  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 1/2 bunch fresh flat-leaf parsley, finely chopped
  • 6 whole artichokes, rinsed
  • 1 lemon, cut into wedges, for serving
Directions
  1. Preheat the oven to 425 degrees F.
  2. Mix the bread crumbs and pignoli nuts in a medium bowl until well blended. Set aside.
  3. In a separate bowl, combine the chicken broth, olive oil, garlic, and parsley. Reserve1 cup of the mixture in a separate bowl.
  4. Trim the stems off the bottom of the artichokes and trim about 3 inches from the top (so almost half is trimmed off).
  5. Stuff the bread crumb mixture between the artichoke leaves as tightly as possible.
  6. Arrange the artichokes in a deep baking dish or roasting pan and then pour the chicken broth dressing into the bottom of the pan. It should come about halfway up the sides of the artichokes.
  7. Cover the dish with foil and transfer to the oven. Cook for 1 hour, then remove the foil and cook, uncovered, for 15 minutes more, or until the artichokes and stuffing are golden brown. Before eating, ladle a little of the reserved stuffing over the artichokes. Serve with lemon wedges.