Aromatics-Stuffed Artichokes

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June 21, 2016

Recipe by From the Athlete's Kitchen

  • Cook: 1 hr


3-4 Large Artichokes, with stems

3-4 Meyer Lemons

2 Cups Breadcrumbs

6 Cloves Garlic, peeled and minced

Heaping Handful Parsley, chopped

Heaping Handful Mint, chopped

Parmesan Cheese (in block form)

Olive Oil

2 Cups White Wine, preferably Chardonnay


1Zest two of the lemons, place zest in mixing bowl.

2Juice all of the lemons into a heavy-bottomed pot or Dutch oven.

3Add about 1/8″ of water to the lemon juice.

4Next, prep the artichokes

5Cut off the stems so that the artichoke can sit upright when placed on counter. Set stems aside.

6Using kitchen shears, snip the tops of the leaves off to remove the sharp ends, cutting off the top 1/4 -1/3 of each leaf.

7Pull out the center leaves by the handful. They will get smaller as you go.

8Use the ice-cream scooper to remove the fibers above the artichoke heart

9Place the cored artichoke in the lemon-water and swish around to coat.

10Peel and then finely dice the reserved artichoke stems, add to mixing bowl.

11Add in the chopped parsley, mint, garlic and breadcrumbs to the bowl. Grate in Parmesan cheese to taste.

12Slowly drizzle in olive oil and toss to throughly incorporate. Continue until mixture holds together loosely but no more.

13Remove artichokes from water and place the breadcrumb mixture in the centers.

14Add the wine to the lemon-water and return the stuffed artichokes to the pot.

15Bring liquid to a fast boil, then cover and simmer for 15-30 minutes. Outer leaves will remove with little resistance when ready. Let cool 5-10 minutes

16Scoop stuffing with leaves, removing the bottom portion of each leaf by biting down / scraping with your teeth.

17Once all the leaves are removed, remember that the base (the heart) of the artichoke is the best part. Eat with a knife and fork, or just pick it up and take a bite!


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