Prep Time (minutes)
Cook Time (minutes)
6 large full-size artichokes
1/2 lemon, for rubbing cut edges
2 cups of dried Italian or Panko bread crumbs
1/4 cup water
1 1/4 cups of grated Pecorino or Parmesean cheese
1/3 cup of chopped flat-leaf parsley leaves
1 teaspoon of dried oregano
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
8 cloves of garlic, finely chopped
1/4 cup of extra-virgin olive oil
1/2 cup white wine (optional)
1 Bang artichokes upside down to loosten leaves. Using a knife cut about an inch off the top of each artichokes. With a kitchen shear, or scissor, snip the tips of the rest of the artichokes leaves about 1/4 inch and pull off any tough outer leaves.
2 Rub cut parts with lemon halves. Open artichoke leaves to make room for stuffing; If you want, scoop out the center purple leaves and feathery pieces with a melon baller or spoon; set aside.
3 Preheat oven to 425 degrees F if baking. (Note, you can also make these on a cooktop or in a steamer/steam oven). In a large bowl, combine bread crumbs, water, oregano, 3/4 cup of the pecorino/parmesean cheese, parsley, salt, pepper, and garlic. You can also drizzle a little olive oil to moisten (optional).
4Place one quarter of the bread crumb mixture on top of the artichoke and work it in between the leaves to stuff. Drizzle the tops with olive oil or melted butter and the rest of the parmesan cheese.
5 In a deep baking dish or pot, pour in braising liquid to about the 1 inch mark. Braising liquid is salted water with or without the 1/2 cup of white wine. Place artichokes into the braising water.
6 Set on cooktop over medium high heat and bring liquid to a boil. Once it boils, bring it to a simmer by lowering the heat. Cover the pot with a tight lid and cook like this covered for about 40-50 minutes. Note: You can also place artichokes in a steamer/steam oven for 35 minutes; or bake in a conventional oven for 45 minutes in a 425 degree oven.
7 Keep an eye on the pot because you may need to add more water/braising liquid if it evaporates. Sprinke tops with the rest of the parmesan cheese and brown tops for about 3 minutes before serving.