This crusty baked artichoke dish gets cut into pieces to go with your main course.
- Servings: 6
Source: Martha Stewart Living, April 1997
- 6 ounces crustless coarse-textured white bread, stale
- 3/4 cup hot milk
- 1 large leek, sliced thinly crosswise, or 1 medium onion finely chopped (1 generous cup)
- 2 cloves garlic, very finely chopped
- 1/3 cup finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 2 large artichokes
- 1/3 cup Parmesan
- 2 lemons
Heat oven to 425 degrees. Tear bread into pieces; soak in milk, squeeze out, and discard milk. Place bread, leek, garlic, parsley and salt and pepper in food processor; pulse 4 to 6 times until combined. Spread a little more than half the mixture in bottom of oiled glass or enamel 9-inch pie pan. Pour oil into a bowl.
Trim the artichokes. Remove all the tough outer leaves, leaving only the pale-green edible ones. Cut off the stem; trim all the dark green from base. Cut one inch off top, and halve artichoke lengthwise. Remove the choke with melon baller; discard. Slice artichoke into 1/4-inch wedges. Place in bowl with oil as you prepare the rest; coat well.
Arrange artichoke wedges over bread mixture in spiral pattern, hearts toward center, overlapping to fit them all in. Press in place. Season with salt and pepper. Spread remaining bread mixture on top, smooth with hands, sprinkle with cheese, and drizzle with remaining oil in bowl. Bake 5 minutes; reduce oven to 375 degrees. Bake about 40 minutes more, until golden. If it gets too brown, cover loosely with foil. Cut into wedges; serve hot.