Recipe: Artichokes Stuffed with Garlic-Cheese Breadcrumbs (Cook's Magazine, 1990)

ARTICHOKES STUFFED WITH GARLIC-CHEESE BREADCRUMBS

FOR THE GARLIC-CHEESE STUFFING:
1 1/2 cups dry bread crumbs
1 cup grated romano cheese (4 ounces)
1 cup loosely packed minced fresh parsley
6 medium cloves garlic, minced
salt and ground black pepper
FOR THE ARTICHOKES:
8 small whole artichokes, outer leaves removed, stems and tops trimmed, and chokes removed*
1/2 cup olive oil
10 whole black peppercorns
2 bay leaves
1 lemon, cut into 8 wedges

TO PREPARE THE STUFFING:
Mix all ingredients including 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling into the cavity of each artichoke.

TO COOK AND SERVE:
Arrange artichokes upright in a single layer in a nonreactive Dutch oven or large, deep skillet. Drizzle each artichoke with 1 tablespoon olive oil. Add remaining ingredients, along with enough water to come 1 1/2 inches up the sides of the artichokes.

Bring to simmer; cover and simmer until a small knife inserted into each stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40 minutes.

Carefully remove artichokes with a slotted spoon and let them drain on paper towels. (Can be covered and set aside at room temperature up to 4 hours.) Serve warm or at room temperature.

*As you trim the artichokes, rub all cut surfaces with lemon juice to prevent them from discoloring. To remove the choke or fuzzy core protected by the artichoke leaves, place the trimmed artichoke, bottom side up, on a work surface. Gently pound the artichoke bottom so that the artichoke leaves spread apart exposing the center of the artichoke. Then, use a small spoon to scrape out the fuzzy choke, thus forming a small cavity in the center of the artichoke.

Servings: 8
Source: Cook's Magazine, June 1990