You will just love this Parmesan Style Suffed Artichoke!
Total Time: 90 minutes
Prep Time: 30 minutes
Cook Time: 60 minutes
- 3 extra-large artichokes (about 1 pound each)
- 1.5 cups panko breadcrumbs
- 1/2 cup Go Veggie Brand Dairy Free grated Parmesan Style Topping
- 1/2 tsp. garlic powder or granulated garlic
- 1/2 tsp. salt
- 10 turns of fresh ground black pepper from a pepper mill
- 5 T. olive oil
- 1 slice of lemon
- 2 bay leaves
- Additional lemon slices for garnish
- Mix breadcrumbs, parmesan topping, garlic powder, salt and pepper in large bowl. Stir with fork until thoroughly incorporated.
- Cut the stem off each artichoke at the base. The choke should be able to stand up on the base without tipping over. Cut about ½ -3/4 inch off the top of the choke to get the majority of pointed tips. Use a scissors to cut the sharp tips off of the remaining leaves.
- Starting at the lowest leaves, use a spoon to force open the leave while simultaneously pouring the breadcrumb mixture so that it lands at the base of the leaf. Continue this process, rotating the choke while depositing the mixture deep into the base of the leaves, working your way to the top of the choke and the most tightly packed leaves. You may not be able to get the spoon into the tight center of the choke. Instead, sprinkle a spoonful of mixture on top of the choke. Drizzle ½ T. extra virgin olive oil over each choke, covering as much of the breadcrumbs as possible.
- Please a steamer basket at the base of a large pot with approximately one to two inches of simmering water. The water should not touch the choke. Steam the chokes until an outer leave can be pulled out easily. This should take 55 -65 minutes or longer, depending on the size of the chokes. Continue to check the chokes and add water to the bottom of the pot – do not pour water on top of chokes.
- When thoroughly steamed, remove the choke from the pot. Add an additional squeeze of lemon to the choke if desired.
- To eat the choke, simply pull off leaves, one at a time, starting at the base. There is no need to dip the leaf into a sauce, since the stuffing will give it plenty of flavor. Put the leaf in your mouth, holding one end. Pull the leaf through your closed teeth to eat the breadcrumb mixture and artichoke pulp . Discard the leaf. IMPORTANT: When you eat all of the leaves, you will arrive at the “choke.” Pull off the tender inner leaves that make up the choke, and then use the side of a fork to scrape the remaining choke. This will reveal the delicious heart of the artichoke. You can add additional salt and pepper or squeeze of lemon if desired. Cut the heart into bite-sized pieces and enjoy. They will be tender and flavorful. This is the reward at the end of the artichoke!