Italian Stuffed Artichokes (Carciofi Ripieni)

Ingredients
2 medium artichokes
4 cups water
½ lemon
1 tablespoon extra virgin olive oil
4 cloves garlic (crushed)
¾ cup seasoned breadcrumbs
1/3 cup grated Pecorino Romano or a good Parmesan cheese
1 egg white (whisked)
1 cup chicken stock (vegetable stock can be used instead)
¼ cup white wine
Olive oil spray
 

Method
Cut the stems and the tops off the artichokes.

Cut off the tips of the leaves and squeeze lemon all over to prevent browning.

Fill a large pot with 4 cups water and place artichokes cut side down in the pot.

Boil 12-14 minutes, until the meaty parts of the artichoke become tender.

When artichokes have cooked, remove the centre leaves and scoop out the choke with a teaspoon. Remove from heat.

In a bowl, add breadcrumbs, grated cheese, olive oil, garlic and egg white and mix well.

Place artichokes in a baking dish and stuff the centres and leaves all around with the stuffing. Spray lightly with olive oil.

Fill the bottom of the baking dish with stock and wine and cover tightly with aluminium foil.

Bake for 40 minutes at 180C. Remove the foil for the last 10 minutes of baking until the crumbs become golden. Garnish with parsley and more Parmesan cheese.
 

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