Recipe: Parmesan and Romano-Stuffed Artichokes (serves 2)

PARMESAN AND ROMANO-STUFFED ARTICHOKES

2 artichokes
Salt
2 lemons, sliced
1/2 cup unseasoned dry bread crumbs
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly grated Romano cheese
1 teaspoon dried oregano
1 clove garlic, minced
1 tablespoon melted butter
1 tablespoon extra-virgin olive oil
5 basil leaves, minced
Freshly ground black pepper

Bring a large pot of water to a boil with plenty of salt and 1 sliced fresh lemon, which will keep the artichoke from oxidizing.

Cut stem off each artichoke, about 1/2 inch from base of the artichoke. Peel stems and reserve. Pull off loose leaves from edges of artichokes, and cut the top inch from each artichoke. Rub top and bottom cut surfaces with lemon and place artichokes in boiling water. Cook for 8 to 10 minutes, until a knife inserted in the base pierces easily. When cooked, place artichoke in ice water to stop the cooking and preserve the color.

Stick your fingers into the center of each cooked artichoke and pinch the small, fibrous leaves, removing them. Scrape out the fuzzy choke with a spoon.

Preheat oven to 350 degrees.

Place artichokes upright in a non-reactive baking pan just large enough to hold them. Gently open up the leaves a bit, loosening them far enough to stuff.

Combine bread crumbs, Parmesan cheese, Romano cheese, oregano, garlic, butter, olive oil, basil and pepper to taste in a small bowl. With a spoon, place this stuffing between the layers of artichoke leaves. Use half the stuffing for each artichoke.

Bake, uncovered, for 20 minutes until golden brown and warm inside. Serve hot.

Serves 2
Source: The Oldways Table by K. Dun Gifford and Sara Baer-Sinnott