Stuffed Artichokes Recipe with Cheri Oteri | Mary DiSomma

Name: Stuffed Artichokes Recipe with Cheri Oteri | Mary DiSomma
Ingredients: 3 large or 4 medium globe artichokes; 1 lemon plus ½ lemon; 6 slices of good quality Italian bread torn into coarse pieces (let bread dry out overnight on your counter!) You will need a generous 2 cups of bread crumbs.; 4 garlic cloves, minced; ⅓ cup finely chopped Italian parsley; ½ cup freshly grated Parmigiano Reggiano; ¼ teaspoon dried basil; ¼ teaspoon dried oregano; 2 teaspoons grated lemon zest; ⅓ cup olive oil (more if needed) plus 2 tablespoons olive oil, divided; 1 cup white wine, such as Pinot Grigio; ¾ cup water; Salt and freshly ground black pepper, to taste; Parmigiano Reggiano grated on a microplane; Lemon zest; Italian parsley, chopped; Melted unsalted butter; Mary’s Easy Lemon Garlic Butter Sauce; Butter Parmesan Sauce

marydisomma.com

You can make a restaurant-quality stuffed artichoke recipe at home—and it’s easier than you think. Watch my friend, Cheri Oteri, and me in action!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marydisomma.com.

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Ingredients

3 large or 4 medium globe artichokes
1 lemon plus ½ lemon
6 slices of good quality Italian bread torn into coarse pieces (let bread dry out overnight on your counter!) You will need a generous 2 cups of bread crumbs.
4 garlic cloves, minced
⅓ cup finely chopped Italian parsley
½ cup freshly grated Parmigiano Reggiano
¼ teaspoon dried basil
¼ teaspoon dried oregano
2 teaspoons grated lemon zest
⅓ cup olive oil (more if needed) plus 2 tablespoons olive oil, divided
1 cup white wine, such as Pinot Grigio
¾ cup water
Salt and freshly ground black pepper, to taste
Parmigiano Reggiano grated on a microplane
Lemon zest
Italian parsley, chopped
Melted unsalted butter
Mary’s Easy Lemon Garlic Butter Sauce
Butter Parmesan Sauce