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Truffle Stuffed Artichoke
Enjoy Artichoke season with this light and fresh Italian dish!
Ingredients
4 Large Artichokes
1 1/2 Cups Italian-Style Bread Crumbs
1 1/2 Cups Grated Pecorino Romano Choose
1/4 Cups of Chopped Fresh Parsley
3 Cloves of Minced Garlic
1/2 Cup of Extra-Virgin Olive Oil
Salt & Pepper
Lemon Wedge
Sabatino White Truffle Spray Oil
1 1/2 Cups Italian-Style Bread Crumbs
1 1/2 Cups Grated Pecorino Romano Choose
1/4 Cups of Chopped Fresh Parsley
3 Cloves of Minced Garlic
1/2 Cup of Extra-Virgin Olive Oil
Salt & Pepper
Lemon Wedge
Sabatino White Truffle Spray Oil
Method
- Prepare the Artichokes: Trim the stems so they stand upright. Remove the tough outer leaves and trim the tips of the remaining leaves. Cut off the top third of each artichoke, gently spread the leaves apart, and remove the center.
- Make the Stuffing: In a large bowl, mix breadcrumbs, grated Pecorino Romano, chopped parsley, and minced garlic. Season with salt and pepper, then drizzle in olive oil, stirring until the mixture is slightly moist yet crumbly.
- Stuff the Artichokes: Using a spoon, carefully tuck the breadcrumb mixture between the leaves, pressing it in to ensure it holds. Sprinkle any remaining stuffing over the tops.
- Cook: Place the stuffed artichokes in a large pot and add enough water to cover the bottom half of each artichoke. Drizzle with olive oil and a pinch of salt. Cover and simmer over medium-low heat for about an hour.
- Check for Doneness: Once the leaves are tender and pull away easily, remove from heat and let them cool slightly.
- Serve: Transfer to a serving dish, garnish with fresh parsley, a lemon wedge, and a drizzle of Sabatino white truffle oil. Enjoy!
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