Julia Child’s Stuffed Artichoke Hearts… intimidating as hell!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable for frying.

Choose the largest artichokes, ideally 4.5 inches in diameter.

Break the stem off the artichoke by bending a lower leaf back until it snaps.

Cut off the remaining cone of leaves just above the top of the heart.

Slice off the rest of the leaves just over the top of the heart.

Rub the cut portions with lemon juice to prevent browning.

Prepare a solution of 1 tablespoon lemon juice, 950 milliliters water, 1 ounce flour, and 1 tablespoon salt in a saucepan.

Bring the mixture to a boil, then reduce to a simmer for 5 minutes.

Add the artichoke hearts to the boiling mixture, ensuring they are completely covered with water.

Simmer for 30-40 minutes until the artichoke hearts are tender.

Remove the artichoke hearts from the liquid and let them cool.

Prepare the filling by sautéing 3 ounces of chopped ham in butter for a moment.

Boil 1/2 pint of milk (about 235 milliliters).

In a separate pan, melt 1.25 ounces of butter and 1.25 ounces of flour together slowly for 2 minutes.

Add the boiling milk to the butter and flour mixture, along with 1/2 teaspoon salt, 1/8 teaspoon pepper, a pinch of nutmeg, and a pinch of cayenne pepper.

Remove from heat and add the egg yolk, mixing vigorously, then stir in the cheese and ham.

Wash the cooled artichokes in the sink.

Remove the choke from the center of the artichoke hearts by hand.

Stuff the artichoke hearts with the filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens