New Orleans Stuffed Artichokes

Stuffed Artichokes
New Orleans Stuffed Artichokes
Serves 4
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  1. 4 large artichokes
  2. 1 lemon, quartered
  3. Seasoned Bread Crumbs, recipe follows
  4. ½ teaspoon salt
  5. ½ cup olive oil
  6. 4 thin lemon slices
  1. Remove stems from artichokes, and trim base if necessary so they’re flat. Cut off the upper third of artichokes. Using kitchen shears, cut prickly tips from remaining leaves on artichokes. Using a spoon, scoop out all fibrous strands from centers of artichokes. Run artichokes under cold water, opening the leaves to rinse in between. Rub all cut surfaces of artichokes with lemon quarters to keep from browning. Let artichokes dry upside down on a clean kitchen towel. Reserve lemon quarters.
  2. Working over the bowl of Seasoned Bread Crumbs, spread open leaves and top of artichokes, and fill with about 1 cup bread crumbs per artichoke. Shake off excess crumbs back into bowl. At this point, artichokes can be stuffed, tightly covered in plastic wrap, and refrigerated for up to 4 hours before cooking.
  3. To a large pot or Dutch oven, add water to a depth of 1 inch. Stir in salt and reserved lemon. Pack artichokes tightly into pot, stem side down in the water. Drizzle olive oil over artichokes, and top each with a lemon slice.
  4. Place pot over high heat, and bring to a boil; reduce heat to simmer and cover. Cook until artichokes are tender and leaves pull away with no resistance, about 1 hour.
  5. Carefully remove artichokes from water using a slotted spoon. Let rest about 15 minutes or until cool enough to handle. Serve warm.
Adapted from Mama’s Kitchen: Three Generations of Italian-Creole Home Cookin’ in New Orleans
Louisiana Cookin
Seasoned Bread Crumbs
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  1. 4 cups bread crumbs
  2. ½ cup grated Pecorino Romano cheese
  3. 1⁄3 cup minced green onion
  4. 3 tablespoons chopped fresh parsley
  5. 2 tablespoons minced garlic
  6. ½ teaspoon salt
  7. ½ teaspoon ground black pepper
  8. ½ cup olive oil
  1. In the work bowl of a food processor, combine bread crumbs, cheese, green onion, parsley, garlic, salt, and pepper; pulse to combine. Slowly pour in oil, pulsing until mixture is the consistency of wet sand. Transfer to a large bowl.
Louisiana Cookin



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