Stuffed Artichokes
Locally grown baked, stuffed, artichokes! Stuffed with sweet cherry tomatoes, some rustic country bread, basil, olive oil, and Parmigiano Reggiano. They make a delicious starter to a late summer dinner. Serves 4-6
Ingredients
- 4 artichokes , trimmed
- 1 cup cherry tomatoes
- 1 cup rustic country bread , cut into 1-inch cubes
- 1/2 cup fresh basil leaves , finely chopped
- 1/4 cup extra-virgin olive oil
- 1/2 cup Parmigiano Reggiano , plus additional for serving
- Sea salt and freshly ground black pepper
- Lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Add the artichokes and cook over medium-low heat for 15 minutes. Remove from the heat and drain.
- Preheat the oven to 325°F.
- Add the tomatoes, bread, basil, and Parmigiano Reggiano to a medium bowl. Slowly add the olive oil, season with salt and pepper, and gently toss to combine.
- Place the artichokes in a small baking dish. Gently stuff the artichokes with the mixture. Put the artichokes in the oven and cook for 1 hour. Remove from the oven.
- Transfer the artichokes to a large platter or individual plates. Sprinkle additional Parmigiano Reggiano over the top. Serve immediately with the lemon wedges on the side.
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