Italian Stuffed Artichokes

4.41 from 5 votes

Perfect to start off a special dinner, these stuffed artichokes are easier to make than you might think!

Course Appetizer

Cuisine Italian

Keyword artichokes

Dietary Restrictions Egg Free

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 266.42kcal

Trim the stem 2 large globe artichokes, reserving 1-2 inches. Remove any small leaves on the stem with your paring knife and use a vegetable peeler to peel the stem. Discard the remnants.
Using a pair of kitchen shears, work around the perimeter of the artichoke, trimming the top quarter to third to remove the spiky petals.
Using a sharp knife, cut off the top third of the artichoke and discard it. Rub ½ lemon over the cut portion of the artichoke to prevent browning.
Bring 3 cups of water to a boil in a large stock pot fitted with a steamer attachment. Place the artichokes into the basket and steam them for 25-30 minutes, until they're tender. Timing will depend on your artichokes.

While the vegetables are steaming, make the stuffing: Lightly smash 1-2 cloves garlic with the flat side of a chef's knife and remove the skins.
In a small skillet, heat 2 tablespoons olive oil over medium heat. Add ⅓ cup grated parmesan cheese and cook until browned and fragrant. Discard the garlic and scoop out the pancetta with a spoon, reserving the oil. Place the crispy pancetta on a paper towel to drain.
Tear 2 slices white bread into chunks and place in a mini-prep food processor. Pulse several times until you have fine breadcrumbs.
In a small bowl, combine the breadcrumbs, ⅓ cup parmesan cheese, crisped pancetta and reserved oil (from crisping the pork) and toss to combine. Set aside.

When artichokes are cooked, remove them from the heat and carefully transfer them to a cutting board with a pair of tongs. Give them a few minutes to cool and for the steam to dissipate.
Stand the artichoke upside down with the stem facing upwards and slice it in half through the stem and the artichoke so you have two equal halves. Use a spoon to remove the hairy inner choke, ensuring you get all of it, as it's tough and inedible.
Lay the artichoke halves, cut side up, in the dish. Drizzle with one tablespoon of olive oil.
Carefully fill the artichoke cavity with the breadcrumb mixture, then drizzle the crumbs with an additional tablespoon of olive oil. Place the artichokes under the broiler for 3-5 minutes until the filling is golden brown. Serve.

Check doneness of the artichokes by pulling a petal from the stem. It should come away easily and the meat at the base of the petal should be tender and soft.