Grandmother's Sicilian-style stuffed artichokes (and how to trim them) Recipe - Los Angeles Times
Fresh artichokes are stuffed with bread crumbs, Pecorino Romano cheese, parsley and garlic; drizzled with olive oil; steamed; and then baked until golden.
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Ingredients
- 3 1/2 ounces (1 1/2 cups) panko breadcrumbs
- 4 1/2 ounces (1 cup) finely grated pecorino Romano cheese
- 2 tablespoons dried parsley
- 1 1/2 tablespoons granulated garlic
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon ground black pepper
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 jumbo artichokes or 4 large globe artichokes
- 1 lemon
- Olive oil cooking spray
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