Food & Cooking Recipes Appetizers Stuffed Artichokes with Capers and Cornichons Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 45 mins Total Time: 1 hrs 15 mins Servings: 4 Steamed artichokes are stuffed with a briny, lemony mixture of capers and cornichons followed by plenty of garlicky breadcrumbs in this impressive starter. Ingredients Roasted-Garlic Butter 1 stick unsalted butter, room temperature 1 tablespoon mashed Garlic Confit (from about 6 cloves) 1 teaspoon finely grated lemon zest Kosher salt Stuffed Artichokes 1 lemon 4 large artichokes 2 tablespoons minced garlic (from 8 cloves) ½ cup extra-virgin olive oil ¼ cup capers, drained and coarsely chopped 12 cornichons, coarsely chopped (¼ cup) Kosher salt and freshly ground pepper 1 ¼ cups coarse fresh breadcrumbs (from 4 slices rustic bread, pulsed in a food processor) Directions Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.) Stuffed Artichokes: Halve lemon and squeeze 1 tablespoon juice. Cut second half into wedges. Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with juiced lemon half to prevent discoloration. Set a steamer basket in a large pot. Add enough water to reach just below basket and bring to a boil. Place artichokes in basket, stem-sides up. Cover and steam, adding more water if necessary, until hearts are tender when pierced with the tip of a knife, 25 to 30 minutes. Remove and let cool slightly, about 10 minutes. Heat garlic with oil in a small pan over medium until fragrant, about 3 minutes. Remove from heat. Add capers, cornichons, and reserved lemon juice; season with salt and pepper. Melt 2 tablespoons garlic butter in small skillet over medium-high heat (reserve remaining garlic butter for another use). Add breadcrumbs and cook, stirring, until golden, about 6 minutes. Carefully peel back leaves of each artichoke, exposing fuzzy chokes; scoop them out with a spoon. Spoon 1 tablespoon caper mixture into each hollow and sprinkle more between leaves. Divide crumbs among hollows and serve, with remaining sauce and lemon wedges. Variations If you don't have time to make roasted-garlic butter, you can use regular unsalted butter to toast the breadcrumbs. Rate it Print