Parmigiano Reggiano Stuffed Artichokes
Updated: Jun 14
4 artichokes ¾ cup ricotta cheese 1 cup of fresh breadcrumbs or ½ cup grated Parmigiano Reggiano 3 cloves of garlic ¼ cup Italian parsley 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp butter ½ tsp salt ½ tsp pepper
In a medium bowl mix together the breadcrumbs, Parmigiano Reggiano cheese, garlic, parsley, salt and pepper.
Stir in the ricotta cheese and mix well to combine all and set aside.
In a large pot with a steamer basket add your water and start the boiling process (this will take about 7/8 minutes). When boiling reduce the heat to a medium high.
Wash and trim the artichokes by slicing off the stem and the tops and removing as much of the choke as you can with a small spoon. After trimming your artichokes run them under cold water, then place them on a paper towel to dry the excess water. Drizzle them with lemon juice to keep them from browning.
Stuff your artichoke as best as you can getting into each petal and the center. When they are all stuffed drizzle them with olive oil.
Place artichokes in your steamer using a pair of kitchen tongs. Steam for 35 to 40 minutes or until a knife goes through the center easily.
Place in a baking sheet and drizzle with butter over the tops and place under the broiler for 3/5 minutes!