For those that have never cooked an artichoke don’t be intimidated by the spiky vegetable. This recipe couldn’t be easier. Share it with someone special.
2 large artichokes
4 pieces of gluten-free bread
½ white onion, diced
2 pieces of celery, diced
2 garlic cloves, chopped
red pepper flakes
If there are thorns on the tips of the leaves cut them off with kitchen shears or a new pair of nail-clippers dedicated solely for cooking. This prevents any yelps at the dinner table.
Cut-off the artichokes stems just below the body so that they can stand. Peel-off the small outer leaves along the base (these remain tough). Trim ½” off the top leaves so that you can see the prickly center leaves. You can gently pry open the artichoke and scoop these out prior to cooking but I like to make the diner work for it. It makes getting to the heart more of a conquest.
In a large pot, stand the artichokes bottom up in a couple inches of water. Add some lemon juice to retain their green color. Steam for 20 minutes or so, until the leaves open up and are pliable.
Meanwhile, heat olive oil in a sauté pan and add the onion, celery and garlic. Cook until soft. Add some Italian seasoning and red pepper flakes.
Toast the gluten free dairy free bread and cube. Add to pan with vegetables and toss to coat with oil and seasonings. Add water to soften. Add salt to taste.
Remove artichokes from pot to cool. Using your hands, gently pull back each leaf and stuff with bread mixture.
Place stuffed artichokes on a baking sheet and bake at 350° for 20 minutes or until the outer leaves pull off easily and the fleshy meat at the bottom of the leaf is tender. The breading should be golden brown.
To serve, drizzle with a high quality olive oil and a squeeze of lemon. Enjoy with a crisp white wine such as a pinot grigio or sauv blanc.