Stuffed Cheesy Garlic Artichokes are a tradition in my family.
And we don’t wait for the holidays to make them, we make them as much as we can!
This easy artichoke recipe is so darn good!
4 medium to large artichokes – 2 teaspoons salt
1 block (8 oz.) Stella Fontinella cheese, cut into small cubes
5–6 cloves of garlic, peeled, and finely minced (about 1/4 cup)
1 cup of white wine – 1 bay leaf
1 teaspoon fresh ground black pepper – 2 tablespoons butter
Olive oil for drizzling – 1/2 cup panko bread crumbs
Trim the stems of the artichokes. Holding the artichokes upside down, smash them down on a cutting board to open them up. Stuff the center of each artichoke with some of the garlic and cheese, dividing the ingredients between the 4 artichokes. Place them in a large pot, big enough to hold them all and fill halfway with water. Add the wine and bay leaf.
Drizzle olive oil over the top of the artichokes and season with salt and pepper. Cover and bring to a boil. Reduce the heat to a simmer, vent the lid slightly off the pot, and cook for 1 hour to 1 1/2 depending on the size of your artichokes. You’ll know when they’re done when a leaf pulls out easily and is tender. While the artichokes are cooking, heat the butter in a skillet then add the panko breadcrumbs. Toss until lightly toasted then remove from the pan.
Sprinkle the tops of the artichokes with the breadcrumbs and serve.
