RCI-VG.005.0218.001
Stuffed Artichokes
Tangy sun-dried tomatoes add flair to a stuffing flavored with garlic, celery, onion, oregano, parsley and thyme. Try using sprouted spelt bread in this delicious stuffing that pairs perfectly with the distinctive flavor of artichoke.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 2 unit
- 2 tablespoons
- garlic1 cloveminced
- celery1 cupdiced
- onion1 mediumchopped
- 1 teaspoon
- 1 teaspoon
- 1 tablespoon
- 5 unit
- cubed spelt or other whole grain bread (cut into ½ inch cubes)4 cups
- ½ cup
- sea salt1 unitto taste
- ground pepper1 unitto taste
Method
1
Clean the artichokes by rinsing under cold water and trimming the stem close to the base so they sit flat. Cut off the top ¼ inch of each artichoke to remove the thorny tips, then use scissors to snip off the remaining thorny leaf tips.
2
Cut each artichoke in half lengthwise and use a small spoon to gently scrape out the fuzzy choke center and any purple inner leaves, creating a hollow cavity for stuffing.
3
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the minced garlic, diced celery, and chopped onion; sauté for 5-7 minutes until softened and fragrant.
6 minutes
4
Stir in the dried oregano, dried parsley, and fresh thyme leaves, cooking for 30 seconds until the herbs release their aroma.
5
Finely chop the sun-dried tomatoes and add them to the skillet, stirring to combine with the vegetable mixture.
6
Remove the skillet from heat and add the cubed bread, tossing gently to coat evenly with the oil and herb mixture. Pour in the vegetable broth gradually while stirring, allowing the bread to absorb the liquid without becoming mushy.
7
Season the stuffing mixture with sea salt and ground pepper to taste, adjusting seasoning as needed.
8
Pack the stuffing firmly into the hollowed cavity of each artichoke half, dividing evenly among the four halves and mounding slightly above the opening.
9
Pour water into a large pot to a depth of about 1 inch and bring to a boil. Arrange the stuffed artichoke halves cut-side up on a steamer basket or rack inside the pot, ensuring the water does not touch the stuffing.
10
Cover the pot with a lid and steam the artichokes for 35-40 minutes until the leaves pull away easily from the base and the hearts are tender when pierced with a knife.
38 minutes
11
Carefully remove the stuffed artichokes from the pot using tongs. Serve warm or at room temperature, allowing diners to pull individual leaves and scrape the tender flesh with their teeth before enjoying the stuffed heart.