Make your holiday table unforgettable with these indulgent Holiday Star Stuffed Artichokes! Tender artichokes are filled with a rich, savory breadcrumb mixture infused with buttery anchovies, garlic, parsley, and Parmigiano-Reggiano. Baked to golden perfection, this family tradition is a showstopping dish that’s bursting with flavor and heartwarming memories.
Featured on Rachael Ray's Holidays.
For the Stuffing:
Preheat oven 400F.
Trim the bottoms of artichokes so they sit evenly. Trim discolored edges of leaves and boil in acidulated/lemon water until tender and leaves can pull loose with small resistance. About 15 to 20 minutes. Drain on towels upside down to cool. Gently spread apart the leaves to reveal the center of the artichoke, do so gently in order to keep the artichoke intact. Look for the spike choke center and remove it with a small spoon, I use a grapefruit spoon.
Heat EVOO and the butter over medium low flame. Melt in anchovies, breaking up with a wooden spoon until they melt away. Stir in pepper and toast breadcrumbs until deeply golden, add garlic and stir a minute or two.
Cool the breadcrumb mixture to room temperature and add parsley and cheese.
Add a little stock or water to the bottom of the baking dish and add artichokes. Using a spoon, fill every leaf and center of the chokes with breadcrumb mixture. Drizzle with more olive oil and transfer to the oven to roast, covered with foil for 20 minutes then remove foil and continue to roast until golden brown tops.
