Ingredients:
- 4 large globe artichokes
- 2 large lemons
- 2 cups (120g) Panko breadcrumbs
- 1 cup (100g) Pecorino Romano cheese, freshly grated
- 6 cloves garlic, finely minced
- 1/2 cup (25g) fresh flat-leaf parsley, finely chopped
- 1 tbsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/2 cup (120ml) extra virgin olive oil
- 1/2 cup (120ml) dry white wine
- 1 cup (240ml) water
Instructions:
- Prepare a large bowl of acidulated water by adding the juice of half a lemon to cold water. This prevents the artichokes from browning during prep.
- Trim the artichokes: Cut off the stem to create a flat base. Use a serrated bread knife to slice off the top 1.5 inches of the artichoke. Use kitchen shears to snip off the thorny tips of the remaining leaves.
- Gently pry open the leaves from the center outward to create space for the stuffing. Rub all cut edges with a fresh lemon half to prevent oxidation.
- Pry the center leaves open with your thumbs and use a metal spoon to scoop out the fuzzy choke and the tiny purple leaves in the center.
- In a large mixing bowl, combine Panko breadcrumbs, grated Pecorino Romano, minced garlic, parsley, oregano, red pepper flakes, salt, and pepper. Stir in 1/4 cup (60ml) of olive oil until the mixture reaches the consistency of wet sand.
- Stuff the artichokes by packing the breadcrumb mixture between the leaves and into the center cavity, ensuring the stuffing is evenly distributed.
- Place the artichokes upright in a deep baking dish. Pour the white wine, water, into the bottom of the dish.
- Slowly pour the 1/2 cup (120ml) of extra virgin olive oil over the tops of the artichokes, ensuring some oil gets into every leaf.
- Cover the dish tightly with heavy-duty aluminum foil to create a steam chamber. Bake at 375°F (190°C) for 40 minutes, or until a knife slides easily into the base of the heart.
- Remove the cover and bake for another 10 minutes until the tops are deep golden and crackling.