Grandpa Emmanuele Artichokes Recipe
When I was a little girl my grandpa, Emmanuele, lived with us, he was truly my best friend, and I remember him through food. So when I cook food that he taught me how to cook, I am with him again. Grandpa Emmanuele’s artichokes are full of warm memories of him for me, that is part of why I love making them, the other part is that they are delicious.
Try making artichokes two ways by also serving up Rach's Roman Artichoke Recipe.
Recipe featured on Rachael Ray in Tuscany.
Ingredients
- 2 large or 3 medium globe artichokes
- 2 lemons
- 8 tablespoons EVOO, plus more to drizzle
- 3 tablespoons butter
- 8 anchovy filets
- 3 cups bread crumbs, I use half panko combined with homemade
- 1 ½ cups grated Parmigiano-Reggiano or pecorino and Parmigiano combined
- 1 large bunch of parsley, stemmed and finely chopped
- 3 cloves of garlic, grated
- About a cup of water or stock
Directions
Trim the stems of the artichokes so they have a flat base to rest on when sitting in the baking dish. Trim off dark leaves or tough ends of leaves as well.
Heat a pot of water with the juice of 1 lemon in it and put a steamer or colander over top. Steam artichokes for 30-40 minutes until leaves loosen. Cool upside down on kitchen towels.
Heat oven to 425 F (210 C).
While artichokes steam, heat 6 T EVOO and butter over medium heat and melt in anchovies and stir to melt and dissipate them. Then add breadcrumbs and toast a bit until light golden brown. Remove from heat.
Loosen artichoke leaves to expose the choke and scrape it out with a grapefruit spoon or teaspoon.
Combine breadcrumbs with cheese, parsley and grated garlic.
To a baking dish, add stock and arrange artichokes. Fill the artichoke from the inside or center of the artichoke out. Use a spoon to add all the breadcrumbs and cheese carefully and evenly. Drizzle with a bit more EVOO and roast for 15 minutes or so to heat up and set stuffing.
In a small saute pan, heat up the last 2 tablespoons of EVOO and brown the lemon cut side down. Squeeze juice from charred lemon on top of artichokes and serve.
