- Rachael Ray - https://www.rachaelray.com -

Stuffed Artichokes

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Fill a pot large enough to fit the artichokes with water. Rub the trimmed artichokes with lemon halves then squeeze lemons into the water. Add artichokes and bring to a boil.

Cook the artichokes until leaves are tender and you can just peel one away from base. Cold-shock the artichokes and drain upside down. Remove the center leaves and use a grapefruit spoon or a soup spoon to scrape out the choke from center.

Heat a large skillet [3] over medium heat with EVOO [2]. Melt butter into oil and add anchovies, breaking them up until they melt away. Add garlic and red and black pepper, stir a minute or so, then add breadcrumbs. Let them absorb the oil and butter then toast until deep golden and fragrant. Cool.

Preheat oven to 425°F.

Combine cheese and parsley and mint and mix in cooled breadcrumbs.

Add 1/8-inch chicken stock or water to a casserole dish [4]. Fill the artichokes with the breadcrumb mixture, stuffing between each leaf and filling the center. Place artichokes in the casserole dish [4] and bake to heat through and until edges of leaves curl in and brown, about 20 minutes.