Artichokes are as Californian as it gets, and a great staple for the summer! Enjoy this recipe as an appetizer or a hearty side dish – the possibilities are endless!
What You’ll Need
- 3 large artichokes
- 1 tablespoon salt, plus ½ teaspoon
- 4 tablespoons lemon juice
- 4 ripe Roma tomatoes, chopped
- 5 cloves garlic, minced
- 2-3 tablespoons fresh basil, chopped
- 2-3 tablespoons fresh Italian parsley, chopped
- ¾ cup grated parmesan cheese
- 2 tablespoons olive oil
What To Do
Using a sharp knife, slice about 1 ½ inches off the top of the artichokes, and snip off the thorny top of the leaves. In a large pot, bring 2-3 inches of water to boil.
Add 1 tablespoon of the salt, the lemon juice, and 1 heaping tablespoon of minced garlic. Place artichokes in pot, cover, and steam for 20 minutes; then turn artichokes over and steam for another 20 minutes. The artichokes are done when you can easily pierce the bottoms.
Drain artichokes. When cook, cut each artichoke in half lengthwise, and scrape out the fuzzy center. Place on an oiled baking sheet.
Preheat oven to 375 degrees.
In a good processor, add chopped tomatoes, garlic, basil, parsley, ½ teaspoon salt, olive oil and parmesan cheese. Process until all ingredients are chunky in texture.
Brush artichoke leaves with olive oil and place stuffing mixture in the artichoke cavity. If there is extra filling, pull back the leaves and add small amounts of stuffing in between the leaves, as well. Drizzle with olive oil and bake about 20 minutes.
Serve and enjoy!