Joanne W.’s Stuffed Artichokes

Stuff your artichokes with this one-of-a-kind recipe from our Artichoke Club member, Joanne W.

Recipe Information

Serves: 8
Prep Time: 30 Minutes
Cook Time: 2 Hours

Ingredients:

8 Ocean Mist Farms Artichokes

For Broth:

1-½ quarts of chicken stock

¼ cup olive oil

½ cup medium sherry

6 garlic cloves, minced

3 bay leaves

2 limes, cut in half

Fresh parsley, to taste

 

For Stuffing:

¼ cup olive oil

¼ cup butter

3 carrots, minced

3 celery stalks, minced

1 large red onion, minced

½ large sweet onion, minced

½ cup fresh parsley, chopped

8 cloves garlic, minced

5 cups bread crumbs (store-bought or from 1 Italian loaf made in food processor and dried in 225ºF oven for 10 minutes)

½ cup Romano cheese

1 cup Italian cheese

4 Italian sausages, cooked and crumbled (remove casings, keep cooked liquid)

4 egg whites from hard-boiled eggs, chopped

 

 

 

 

Directions:

For artichokes and broth (can be done ahead of baking):

  1. Wash artichokes; cut stems close to bottom and trim ½ inch off top; take lower tough leaves off and remove thorns.
  2. Bring all of the broth ingredients to a simmer- chicken stock, olive oil, sherry, cloves garlic, bay leaves, limes, and fresh parsley.
    • Artichokes can be partially steamed upside down in the above stock to shorten baking time—do not fully cook.  Can be done the day before and stored separately in refrigerator.
  3. Prior to stuffing, pull out leaves in very center to make more room for stuffing (add to the liquid when par-steaming and/or baking chokes.)

For Stuffing (done before baking):

  1. Preheat oven to 400°F.
  2. Heat olive oil and melt butter in large saucepan. Add all the minced veggies-carrots, celery, red onion, sweet onion and garlic. Cook until soft—add more oil/butter if  needed.
  3. Take off burner and mix in breadcrumbs. Add cheese, then stir to mix.
  4. Add sausage and egg whites. (If cooking for someone who does not eat meat, divide the stuffing into two bowls and add sausage and sausage liquid to one; cooked egg to other. If everyone is a meat eater, add both the cooked sausage and whites of the eggs to the stuffing.)
  5. Stuff artichoke centers and  in between leaves.  Place in 18×10-inch pan. Add the simmered broth/what the artichokes were par-steamed in.
  6. Place some butter on top of each choke; bake covered with foil until done—at least 1 hour.  Baking time will depend on size and how long you pre-cooked the chokes.

 

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