Stuffed Artichokes

Ingredients for Stuffed Artichokes

• 950ml fine fresh bread crumbs from an Italian loaf (230g )

• 350ml grated Parmigiano-Reggiano (90g)

• 3 tablespoons finely chopped garlic (5 cloves)

• 1/2 cup finely chopped flat-leaf parsley

• 1/2 cup minced sweet soppressata (dried Italian sausage

• 70g )

• 120g finely chopped provolone cheese (110g )

• 60ml olive oil

• 8 medium artichokes (8 to 250g each)

• 1 lemon, halved

• 240ml water, divided

• 240ml reduced-sodium chicken broth, divided

• 240ml olive oil, divided

• 1 tablespoon finely chopped garlic, divided

• Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid

How to make Stuffed Artichokes

Preheat oven to 177°C with rack in middle.

Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoons pepper in a bowl. Drizzle oil (60ml ) over crumbs and toss to coat.

Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.

Separate leaves slightly with your thumbs, then pull out purple leaves from centre and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.

Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.

Put 120ml water, 120ml broth, 60ml oil, 1 1/2 teaspoons garlic, 1/2 teaspoons salt, and 1/8 teaspoons pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 60ml oil.

If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.

If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.

Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.