Delicious recipe! Doesn't take too long to prep and cook but it is not quick either. In total, it took me around an hour and 15 minutes from start to finish. Although I was taking lots and lots of photos throughout the process, so perhaps it would have only taken maybe 45 minutes?
This and other recipes can also be found on my food blog.
Turns out I got a rather dinky little artichoke but it was still delicious. Next time I'll definitely get larger ones.
Artichoke (roughly double the ingredients for each additional artichoke)
3/4 - 1 cup breadcrumbs
2-3 tablespoons fresh chopped Basil
1/2 chopped, sauteed leek
5 tablespoons chopped Sundried Tomatoes, oil packed (use as much or as little as you like)
salt and pepper to taste (sea salt and fresh cracked black pepper is the best)
Broth to steam the artichoke in
1.5-2 cups water
1 vegetable bullion
3-4 lemon slices
1 bay leaf
fresh cracked black pepper
Prepare the artichoke, rubbing the lemon on parts that you have cut, to keep it from turning dark. Dig out the choke but be careful to leave the heart intact, as that is the most delicious part! I got a little crazy and accidentally scooped out the choke and heart (it was a small artichoke I had trouble discerning what was what). I rinsed off the heart bits and included that in the stuffing, so all was good.
Prepare the broth, and heat it up slowly. While that's heating, prepare the stuffing in a bowl. Add olive oil little by little until the mixture is moist. Don't overdo it or it'll get too soggy. Stuff all of that into the center of the artichoke, plop that in the broth to simmer steam for 30 minutes or so (when the leaves are tender and can be easily pulled off, it is ready). Make sure the water just submerges the bottom, you don't want it too deep in the broth. Only the bottom inch or two.
When that is finished, put that in your pre-heated to 350 degrees oven for about 10 or 15 minutes until it gets a bit crispy. Check it regularly. When it is crispy to your liking, time to enjoy!
A benefit of the very bottom leaves soaking in that broth is they have a wonderfully lemon tang when you eat those leaves (as you would an oyster). Don't eat the whole leaf! You'll be chewing it for hours. I know this because the first time I ate an artichoke I had no idea how to eat it, so I ate the leaves whole and wondered what was wrong. Just use your top or bottom teeth to skim off the fleshy inner part of the leaf.
My finished dish turned out a little brown because I left it a little too long to cook but it didn't alter the flavor at all (I was multitasking between cooking and work). It was delicious though, and can't wait to make this again.
I got a little crazy with the stuffing too.....I made a little too much so I just stacked it on as much as I could. Fine with me, I liked it that way.