Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Stuffed Artichokes 3.6 (15) Add your rating & 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 February 16, 2021 Print Rate It Share Share Tweet Pin Email Yield: 4 The key to success with this recipe is to look for deep-green artichokes that are heavy for their size with tightly shut leaves; artichokes are best cooked the same day they're bought. This recipe makes for a delicious appetizer or side dish. Ingredients 2 lemons 4 medium artichokes 3 cups fresh breadcrumbs ⅓ cup freshly grated Parmigiano-Reggiano cheese ⅓ cup freshly grated Pecorino Romano cheese 6 tablespoons extra-virgin olive oil 2 to 3 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons coarsely chopped fresh oregano Coarse salt and freshly ground pepper Directions Preheat oven to 350 degrees. Zest one lemon; set zest aside. Cut the lemon in half, and squeeze juice into a large bowl of water, add lemon rinds. Trim artichokes; working with one at a time, snap off tough outer bottom leaves. Cut off upper third of artichoke. Snip remaining leaf tips with scissors. Trim long stem, leaving a flat bottom. Peel stem and place in acidulated water. Gently spread artichoke leaves away from center, revealing choke. Remove choke with a spoon and discard. Place artichoke in acidulated water. Repeat with remaining artichokes. In a medium bowl, combine breadcrumbs, Parmigiano and Pecorino cheeses, 4 tablespoons oil, parsley, oregano, and lemon zest. Season with salt and pepper. Remove artichoke stems from water, and drain well. Chop finely, and stir into breadcrumb mixture. Remove artichokes from water, and drain well. Fill each artichoke with 1/4 of breadcrumb mixture; spread leaves to allow stuffing to sit inside, and mound stuffing on top. Place 1/2 cup water in bottom of a 9-by-9-inch baking dish. Fit artichokes into baking dish. Drizzle with remaining 2 tablespoons oil. Cover with aluminum foil. Bake until heart is soft when pierced with the tip of a knife, 30 to 40 minutes. Remove foil; bake until breadcrumbs are golden brown, about 10 minutes more. Cut remaining lemon into wedges, and serve on the side. Rate it Print