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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Christmas Eve at our house isn't the same until I set out a platter of these succulent stuffed artichokes. Ingredients:
4 medium artichokes |
8 teaspoons lemon juice |
1 medium lemon, sliced |
4 whole peppercorns |
1 bay leaf |
1 teaspoon salt, divided |
4 cups cubed italian bread (1/2-inch cubes) |
1/2 cup minced fresh parsley |
2 tablespoons grated parmesan cheese |
2 tablespoons plus 4 teaspoons olive oil, divided |
2 teaspoons grated lemon peel |
2 garlic cloves, minced |
1/4 teaspoon pepper |
Directions:
1. Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off the tips of the outer leaves; brush cut edges with lemon juice.
2. Stand artichokes in a Dutch oven; add 2 in. of water. Add lemon slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender and leaves near the center pull out easily. Invert artichokes to drain. Carefully scrape out fuzzy center portion of artichokes with a spoon and discard.
3. Preheat oven to 350°. In a large bowl, combine bread cubes, parsley, cheese, 2 tablespoons oil, lemon peel, garlic, pepper and remaining salt. Gently spread artichoke leaves apart; fill with stuffing.
4. Place in a greased 13x9-in. baking dish; drizzle with remaining oil. Bake, uncovered, 20-25 minutes or until heated through and stuffing is lightly browned. Yield: 4 servings.
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