Italian Stuffed Artichokes

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the artichokes by cutting off the stems so they can stand upright. Slice about 2-3 cm off the top.

   Ongeveer 10 min

   Tip van de kok: Use a serrated bread knife for easier cutting through the tough artichoke top.

2. 2

   Using kitchen scissors, trim the sharp, pointy tips off the outer leaves.

   Ongeveer 5 min

3. 3

   Gently spread the leaves apart and rinse the artichokes thoroughly under cold running water. Turn them upside down to drain completely.

   Ongeveer 5 min

4. 4

   In a medium bowl, combine the breadcrumbs, grated parmesan, chopped parsley, minced garlic, minced onion, salt, and pepper.

   Ongeveer 3 min

5. 5

   Carefully stuff the breadcrumb mixture between the leaves of each artichoke, filling them as much as possible.

   Ongeveer 7 min

   Tip van de kok: Start from the outside leaves and work your way in. A small spoon can be helpful.

6. 6

   Arrange the stuffed artichokes snugly in a single layer inside a large, deep pot with a lid.

   Ongeveer 1 min

7. 7

   Pour water into the pot until it comes about halfway up the sides of the artichokes.

   Ongeveer 1 min

   Tip van de kok: Be careful not to pour water directly over the stuffing.

8. 8

   Drizzle the vegetable oil evenly over the tops of the stuffed artichokes.

   Ongeveer 1 min

9. 9

   Bring the water to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.

   Ongeveer 7 min

10. 10

    Cover the pot and let the artichokes simmer for about 1 hour, or until tender.

    Ongeveer 50 min

    Tip van de kok: Check the water level occasionally and add more hot water if it gets too low.

11. 11

    Test for doneness by pulling an outer leaf; it should come off easily. The heart should be tender when pierced with a fork.

12. 12

    Carefully remove the artichokes from the pot and serve warm.