Roman Artichokes



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Roman Artichokes



2 Tablespoons Lemon Juice

8 Medium Artichokes

1 1/2 Cups Chopped Mint Leaves

1 Cup Dried Bread Crumbs

1 Cup Fresh Bread Crumbs

1/2 Cup Freshly Grated Pecorino Romano Cheese

3 Tablespoons Extra Virgin Olive Oil

2 Chopped Garlic Cloves

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper


Fill a large bowl with cold water and 1 tablespoon lemon juice.  Trim the artichokes by laying each artichoke on its side and with a serrated knife cut 1 inch off the top.  Trim the stem end and cut off the stem level with the bottom of the artichoke.  Peel the tough outer layer of the stem with a vegetable peeler.  Bend back the dark outer leaves just from around the base of the artichoke.  Snap off and throw away.  With kitchen shears trim the thorny tips from the remaining leaves.  Place the stems and trimmed artichokes in the bowl of lemon water to prevent browning.  Repeat with the remaining artichokes.  In a large skillet heat 1 inch of water to a boil.  Stand the artichokes in the boiling water.  Add the stems and heat to boiling.  Reduce the heat to medium low.  Cover and simmer for 35 minutes.  Drain the artichokes.  In a medium size bowl combine 1 tablespoon lemon juice, mint, all of the breadcrumbs, Romano cheese, oil, garlic, salt and pepper.  This should make about 3 1/2 cups.  Preheat the oven to 400° F.  When the artichokes are cool enough to handle pull out the prickly center leaves from each artichoke with a teaspoon.  Scrape out the fuzzy choke and throw away (without cutting into the heart).  Finely chop the stems and stir into the mint mixture.  Stand the artichokes on a large baking sheet – stems down.  Pull the leaves down to open slightly.  Spoon the mint mixture between the leaves and into the center cavities (a little less than 1/2 cup per artichoke).  Bake for 25 minutes until the stuffing is golden and the artichokes are heated through.  Serve hot.  Serves 8



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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