Everyone knows that before you stuff and roast an artichoke,you have to boil it first. I know this, and have used this accepted techniquemany times. However, somewheredeep in the memory banks were vague recollections of a stuffed artichokeappetizer that the chef claimed had been roasted raw. This video shows whathappens when a cook’s heart ignores a cook’s brain.
The finished product was visually arresting (to put itkindly), and despite looking completely inedible had quite a nice taste andtexture. No, that wasn’t the problem. It was the almost 2 1/2 hours (seemedlonger) I spent making it that took the wind out of my sails. I love stuffedartichokes, but not that much. So, I’m recommending we boil our trimmed artichokes insalted 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 theMonopoly-tournament time commitment. Enjoy!
For each artichoke:1/4 cup bread crumbs2 tbsp finely grated Parmigiano-Reggianosalt and pepper to tastecayenne to taste pinch of dry or fresh herbs2 tbsp olive oil juice of 1/2 lemon1 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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