Stuffed Artichoke with Crispy Breadcrumbs
This homemade artichoke recipe is one of our favorites. The herbaceous artichoke taste, savory cheese, caramelized shallot flavors, and crispy breadcrumbs make this dish wonderfully balanced, simple, and delcious. A great appetizer when artichokes are in season! Serve this dish with an Eloro Disttrict light red wine from Avola—and you’re all set!
- 4 artichokes,
- 50 gr. breadcrumbs
- 50 gr. of grated pecorino or cosacavaddu ibleo cheese
- 1 shallot
- 1 bunch parsley, chopped
- 2 glasses of water (about 12 ounces)
- Extra virgin olive oil
- Salt and pepper
STEP 1: Clean the artichokes by cutting the tough outer leaves and stems at the base. Peel the most tender part of the stalk and cut into pieces and set it aside.
STEP 2: With your hands, try to open the artichoke, creating a cavity inside. In a large pan over medium heat, put half the shallots in a pan with a little extra virgin olive oil and brown for about 5-7 minutes, as soon as it is golden brown add the cleaned stalks and cook over low heat with the lid on for about more 2 minutes.
Meanwhile, prepare the sauce.
STEP 3: Mix the bread crumbs, pecorino cheese, chop the remaining shallots, parsley and pepper.
STEP 4: Fill the artichokes and place side by side in a saucepan with 3 cups of water. Cook over very low heat for about 30 minutes.
The pan should be covered and you will have to wait until the water has evaporated completely. Once the water evaporates, the artichokes are done poaching and are now exposed to the high-heat of the pan, allowing for a crispier exterior to begin to develop. Once golden color is reached with the breadcrumbs (approximately another 12-15 minutes), remove from heat and serve warm. Buon Appetito!