Classic Italian Carciofi Ripieni (Stuffed Artichokes)

Instructions

1. Prepare the Artichokes:

   • Fill a large bowl with cold water and squeeze the juice of one half of the lemon into it.

   • To clean an artichoke, start by cutting off the top 1 inch (about 2.5 cm) of the artichoke. Use kitchen shears to trim the thorny tips off the remaining leaves. Peel the stem with a vegetable peeler and cut it flat, leaving about 1 inch attached.

   • Gently spread the leaves open to expose the center.

   • Use a small spoon or a melon baller to scrape out the fuzzy, inedible choke from the center. Be thorough, as the choke is not pleasant to eat.

   • As you finish cleaning each artichoke, immediately rub the cut parts with the other lemon half and place it in the lemon water to prevent browning.

2. Make the Stuffing:

   • In a medium bowl, combine the breadcrumbs, grated cheese, parsley, minced garlic, and optional anchovies or capers.

   • Drizzle in the 1/4 cup of olive oil and mix until the mixture resembles wet sand and holds together when pinched. Season with salt and pepper to taste (be mindful of the saltiness of your cheese and anchovies).

3. Stuff the Artichokes:

   • Preheat your oven to 375°F (190°C).

   • Remove the artichokes from the water and pat the outsides dry.

   • Stand the artichokes upright in a baking dish just large enough to hold them snugly.

   • Begin stuffing the mixture in between the leaves, pushing it down into the center. A great technique is to hold the artichoke over the bowl of stuffing and sprinkle it in, tapping the artichoke to help the filling fall down between the leaves.

   • Make sure to fill the central cavity you cleaned out generously.

   • Once all are stuffed, drizzle the tops with a little more olive oil.

4. Cook the Artichokes:

   • Pour about 1 inch (2.5 cm) of hot water into the bottom of the baking dish around the artichokes. This will create steam and help cook them through.

   • Cover the dish tightly with aluminum foil.

   • Bake for 45 minutes. Then, remove the foil and continue baking for another 25-35 minutes, or until the leaves are tender and can be easily pulled off, and the topping is golden brown.

5. Serve:

   • Let them cool for about 10 minutes before serving. They are best enjoyed warm.

   • Serve with a small bowl on the side for the discarded leaves.

How to Eat: Pull off one leaf at a time, and scrape the soft flesh and stuffing off the base of the leaf with your teeth. The best part is the tender heart at the bottom once all the leaves are gone.

Enjoy your homemade Carciofi Ripieni