Stuffed Purple Artichokes

Ingredients

• 2 Ocean Mist Purple artichoke
• 2 cups of bread crumbs
• Zest of 1 medium lemon
• 1 lemon, quartered (I zest the lemon and use that same one to cut in quarters)
• 1/3 cup of parmesan cheese
• 3 cloves of garlic, minced
• 1/3 cup of parsley, finely chopped
• 1/3 cup of olive oil (plus a bit more for drizzling)
• 1/4 teaspoon of black pepper
• 1/2 cup of white wine
• Pre-heat the oven to 375 degrees F and get out a large dutch oven or oven safe casserole dish with a lid.
• Make the stuffing by combining the bread crumbs, lemon zest, parmesan, garlic, parsley, olive oil and pepper. Set aside.
• Prep the artichokes by cutting off the stem so that the artichoke can sit flat (stem side down).
• Working your way around each artichoke, pluck off the bottom outer leaves of the artichoke down by the stem. Trim off the top 1/3 of the artichoke (see video for reference).
• Working your way around, trim the tips off the all of the leaves. They’re pointed and a little prickly so we want to cut the top 1/4-1/2 inch off of each leaf.
• Cover and bake for 55 minutes. Check for tenderness by piercing a fork in the middle and bake for 10-15 more minutes as needed.
• Click to share on Facebook (Opens in new window) Facebook
• Click to share on Pinterest (Opens in new window) Pinterest
• Click to share on LinkedIn (Opens in new window) LinkedIn