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Stuffed Artichokes

Ingredients

  • 6 artichokes
  • 1 lemon
  • 1 cup einkorn breadcrumbs
  • 3 tablespoons Jovial Extra Virgin Olive Oil
  • ½ cup grated Pecorino Romano
  • ½ cup grated Parmigiano Reggiano
  • 2 tablespoons parsley
  • 1 tablespoon mint
  • 2 cloves garlic
  • ½ cup cubed Provolone cheese
  • 2 cups broth
Organic Einkorn All-Purpose Flour 2 lb.

Organic Einkorn All-Purpose Flour 2 lb.

$10.59
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$42.99
Regular price
Organic Einkorn Whole Wheat Flour 2 lb.

Organic Einkorn Whole Wheat Flour 2 lb.

$10.59
Regular price

Recipe by Giulia. These stuffed artichokes are filled with a savory mixture of einkorn breadcrumbs, herbs, and cheese, creating a rich and comforting Italian classic. 
As prep for this recipe, make sure you have einkorn breadcrumbs ready. These can be made either by blending leftover dry einkorn bread from previous baking. Alternatively, our quick einkorn breadcrumb loaf works great, made ahead of time. To make breadcrumbs, slice the bread and lay the slices flat on a baking sheet. Bake at 250°F around 10 minutes dry it out. Let cool to room temperature and then blend in a blender.

Makes: 6 stuffed artichokes

Instructions

  1. Preheat the oven to 400°F.
  2. As prep for this recipe, make sure you have einkorn breadcrumbs ready. These can be made either by blending leftover dry einkorn bread from previous baking. Alternatively, our quick einkorn breadcrumb loaf works great, made ahead of time. To make breadcrumbs, slice the bread and lay the slices flat on a baking sheet. Bake at 250°F around 10 minutes dry it out. Let cool to room temperature and then blend in a blender.
  3. Begin prepping the artichokes. First, fill a bowl with water and squeeze in the juice of whole lemon, the prepped artichokes will be stored in lemon water while the rest are prepared to avoid oxidation. 
  4. Remove the stem and tough outer leaves. Cut across the top, removing all the spikes, then hollow out the middle using a spoon. Make sure to remove all the internal fluff. Place prepped artichoke in water.
  5. Once all artichokes are prepped, make the stuffing. Cut the provolone cheese into small cubes, then finely chop the herbs and garlic. Place these in a bowl along with the einkorn breadcrumbs, Pecorino Romano, Parmigiano, and olive oil. Mix until all ingredients are evenly distributed.
  6. Stuff the artichokes, making sure to get breadcrumbs between all the leaves.
  7. Evenly distribute the stuffed artichokes in an ovenproof pot or oven dish. Add in broth around the artichokes (about an inch in height, quantity will vary depending on pot/dish size), the cover with a lid or foil and place in the oven. Bake for about 25 minutes or until the artichokes are soft, then remove lid or foil and broil for 10 minutes. 

 

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Stuffed Artichokes