Italian Style Stuffed Artichokes

Using bread crumbs and herbs to stuff artichokes for special occasions is a festive Italian tradition. Focaccia is a savory bread popular in Liguria.

4 large California artichokes
2 cups focaccia or herbed bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped Italian parsley
1 tablespoon chopped fresh oregano
Salt and pepper
Butter
Lemon wedges, for serving

Wash artichokes under cold running water. Trim off the stem of the artichoke so it can ‘sit’ without rolling over. Then tear off the toughest outer leaves, but leave most of the leaves on. Cut off the top 2-3 cm (1 inch) of the tip of the artichoke and, using a pair of scissors, trim off the pointed tips of the remaining outer leaves.

As you work, rub the artichoke with the cut end of half a lemon. After you treat each artichoke this way, place it in a bowl of water that you will have acidulated with the other half of the lemon.

Bring a large pot filled with salted water to the boil. Toss in the trimmed artichokes (as well as the stems, if you want to include them in the stuffing) and parboil them until they are slightly underdone, about 10-15 minutes or perhaps a bit more, depending on the size and freshness of the vegetables. (You can poke the bottom with a paring knife to test doneness.)

When the artichokes are done, fish them out of the pot with a slotted spoon and let them cool off a bit, placed upside down so they can drain well. Then, using a paring knife or spoon, dig out the ‘choke’ (the collection of fibers and inedible small leaves at the core of the vegetable) to create a cavity to hold the stuffing.

Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste. Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish. (They can be left this way until you are ready to cook.)

Pour a small glassful of water or white wine around the artichokes. Dot with butter and season them with salt and pepper. Place them in a preheated oven (200C/400F). Let them bake for about about 30 minutes, or until they are nicely browned on top. Baste them from time to time during as they bake with the cooking juices in the bottom of the baking dish.

To eat, squeeze on some lemon juice, scoop up some stuffing with an artichoke leaf and scrape off the artichoke meat with your teeth.

Makes 4 servings.