Friday, June 15, 2012

How NOT to Roast Stuffed Artichokes

Everyone knows that before you stuff and roast an artichoke, you have to boil it first. I know this, and have used this accepted technique many times.  

However, somewhere deep in the memory banks were vague recollections of a stuffed artichoke appetizer that the chef claimed had been roasted raw. This video shows what happens when a cook’s heart ignores a cook’s brain.

The finished product was visually arresting (to put it kindly), and despite looking completely inedible had quite a nice taste and texture. No, that wasn’t the problem. It was the almost 2 1/2 hours (seemed longer) I spent making it that took the wind out of my sails. I love stuffed artichokes, but not that much.

So, I’m recommending we boil our trimmed artichokes in salted water for 30 minutes, or until they just start to get tender. Then, drain very well, stuff with the crumbs and roast until tender and crispy-brown. You’ll have the same amazing artichoke appetizer without the Monopoly-tournament time commitment. Enjoy!

For each artichoke:
1/4 cup bread crumbs
2 tbsp finely grated Parmigiano-Reggiano
salt and pepper to taste
cayenne to taste
pinch of dry or fresh herbs
2 tbsp olive oil
juice of 1/2 lemon
1 clove minced garlic
*boil for about 30 minutes in salted water, drain very well, stuff and roast at 375 F. until tender and browned.

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