• Baby Artichokes With Lemon Caper Stuffing

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    • 1 x lemon
    • 3 lrg clov garlic, chopped
    • 6 x baby artichokes, (about 1 1/4 lbs), stems trimmed
    • 6 x thick slices Italian bread
    • 2 Tbsp. tiny capers, liquid removed
    • 1 Tbsp. extra virgin extra virgin olive oil
    • 1 Tbsp. chopped flat leaf parsley
    • 1 x egg or possibly equivalent substitute


    1. 1. Set a large pot of lightly salted water to boil.
    2. 2. Grate zest from lemon and reserve. Cut lemon in half. Squeeze juice from one lemon half into pot of water. Add in 1/3 of the chopped garlic to pot.
    3. 3. When water comes to a boil, add in artichokes. Cover and cook for 15 to 18 min or possibly till artichokes are barely tender. Test for doneness by pulling a leaf from an artichoke. If it comes off easily, it's ready. Drain artichokes.
    4. 4. While artichokes are cooking, place bread in a bowl and cover with warm water. When bread is cold sufficient to handle, place it in a colander and press out as much water as possible.
    5. 5. Place liquid removed bread in a bowl. Add in lemon zest, juice from remaining lemon half, remaining chopped garlic, capers, oil, parsley, and egg. Stir to mix thoroughly. Taste for seasonings.
    6. 6. Preheat oven to 350 F. When artichokes are cold sufficient to handle, pull out the center leaves of each one to create a cavity for stuffing. Divide stuffing proportionately among the cavities.
    7. 7. Arrange stuffed artichokes upright in a glass baking dish. Pour 1 c. of warm water around, but not over, the artichokes. Cover tightly with foil and bake for 45 to 50 min or possibly till stuffing is heated through and leaves are tender to the bite.
    8. Serve warm or possibly chilled.

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