The Chew: Roman-Style Stuffed Artichokes Recipe

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The Chew: Roman-Style Stuffed Artichokes

Just like Mario Batali, Michael Symon wanted to prepare an elegant appetizer using fresh artichokes. The only artichoke dish that could even come close to the popularity of Spinach and Artichoke Dip would be Stuffed Artichokes. Thankfully, Michael showed viewers how to make his Roman-Style Stuffed Artichokes! This flavorful appetizer is the perfect way to impress any of your guests, and can be put together pretty quickly. You’ll want to head to the store to buy some fresh artichokes because this recipe is too good to pass up!

To get started, click next page.

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The Chew: Roman-Style Stuffed Artichokes Recipe Ingredients

The Chew: Roman-Style Stuffed Artichokes Recipe

Michael Symon’s Roman-Style Stuffed Artichokes make for a gourmet appetizer that’s cheap and easy to put together. (alexa627 / Flickr)

For the Bread Crumbs:

  • 1 Italian loaf

For the Artichokes:

  • 1 1/2 C fresh bread crumbs
  • 3/4 C Parmesan – grated + more to garnish
  • 1/2 C parsley – finely chopped
  • 1 C olive oil
  • 1/2 C dry white wine
  • 6 medium artichokes
  • 3/4 C Pecorino Romano – grated
  • 6 cloves garlic – peeled, finely minced
  • 1/2 C mint – finely chopped
  • 2 lemons – zest and juice
  • water – enough to cover the artichokes

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The Chew: Roman-Style Stuffed Artichokes Recipe Directions

For the Bread Crumbs:

  1. Preheat the oven to 350 degrees
  2. In the bowl of a food processor, tear a day-old loaf of Italian bread into pieces, then pulse until you have coarse bread crumbs
  3. Spread the crumbs on a baking sheet and place in the oven until lightly toasted and dried out
  4. Save 1 1/2 C of the bread crumbs for the artichokes

For the Artichokes:

  1. To clean the artichokes, cut the stems off to allow the artichokes to sit upright
  2. Peel the outer skin of the stem off, then slice
  3. Pull off the tough, outer green leaves to get to the more tender, slightly yellow center
  4. Trim off the top 1/4 of the artichoke and remove the center choke
  5. Put the sliced stems in the bottom of a Dutch oven and put the trimmed artichokes on top
  6. In a large mixing bowl, add the bread crumbs, Parmesan, Pecorino, mint, parsley, lemon juice and zest, and olive oil, then mix and season with salt and pepper
  7. Divide the bread crumb mixture evenly among the artichokes, pressing them into the center as well as the outer leaves
  8. Pour the white wine into the bottom of the pot, then add enough cold water, about an inch, to reach the bottom of the artichoke leaves
  9. Put the Dutch oven over medium-high heat and bring to a gentle boil
  10. Cover and reduce the heat to a simmer
  11. Simmer until the artichokes are tender and the leaves easily pull away, approximately 40-45 minutes
  12. Serve the artichokes warm or at room temperature, garnished with grated Parmesan

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