Let’s celebrate the arrival of artichoke season with these stuffed beauties.
Growing up, holidays were always celebrated at my grandparents’ house. But, even their big dining room set didn’t have enough room for the adults and kids to sit all in once place. So, off to the hallway we went, relegated to the kids’ table. It wasn’t so much the different location or the fact that I had to sit with all my younger cousins (I’m the oldest in the family) that bothered me, it was the fact that we had to wait until all the food passed through the adult table before we got it. On Easter, that meant one thing: no stuffed artichokes left for the kids. I think the fact that I never got one of my own as a kid built up this larger-than-life expectation of a simple artichoke. But I can say I thoroughly enjoy each one I get to eat now because of that.
These springtime beauties are stuffed with sun-dried tomatoes and feta for a salty bite in each leaf. They’re the perfect way to celebrate the beginning of the fresh vegetable season after a long, cold winter.
Sun-dried tomato and feta stuffed artichokes recipe
- 2 large artichokes
- 3/4 cup breadcrumbs
- 1/2 cup sun-dried tomatoes
- 1/2 cup crumbled feta
- 1 clove garlic
- 1/4 cup fresh parsley
- Salt and pepper
- 1-1/2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cups liquid (water or chicken broth)
- Juice from 1/2 lemon
- Preheat the oven to 375 degrees F.
- Trim the artichokes by cutting off the stem, removing the tough outer leaves and snipping the tops of the outer layer. Gently pull apart the middle leaves until the choke is exposed. Scoop the choke out with a spoon or mellon baller.
- Combine the breadcrumbs, sun-dried tomatoes, feta, garlic, parsley and olive oil in a food processor. Pulse a few times until everything is a breadcrumb-like texture.
- Spoon the mixture into the hollowed center of the artichokes and then carefully stuff the outer leaves.
- Bring the liquid and lemon juice to a simmer in a Dutch oven on the stovetop.
- Place the artichokes in the pot, drizzle with olive oil, cover and place in the oven for 45 minutes.
- Remove the cover and cook for another 5 minutes to brown the stuffing.
- Remove from the oven and serve warm. You can use the broth in the bottom of the pot for dipping.