Stuffed Artichokes Recipe - Laura Vitale - Laura in the Kitchen Episode 897

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated cheddar

Parmesan is lower in fat, while cheddar is more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in cost and still provide crunch.

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free, while crushed crackers are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

Rub each artichoke with lemon to prevent browning.

Remove the first two layers of leaves from each artichoke.

Cut the base of each artichoke so they sit flat.

Trim the tips of the artichoke leaves to remove prickly ends.

Cut the center of the heart of the artichoke with a sharp knife.

Prepare a pot that fits the artichokes snugly for boiling.

Fill the pot with water and add the artichokes, ensuring they are not floating.

Bring the water to a boil and then let the artichokes simmer for about 30 minutes.

After 30 minutes, drain the artichokes sideways on a rack over a baking sheet to remove excess water.

Pulse stale Italian bread in a food processor to create fresh breadcrumbs.

Saute the breadcrumbs in a skillet to develop color and dry them out.

Let the breadcrumbs cool until lukewarm.

Add Parmesan cheese, garlic, and 3-4 tablespoons of extra virgin olive oil to the breadcrumbs.

Mix the filling until the olive oil is evenly distributed throughout the breadcrumb mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens