RecipesRECIPES

Stuffed Artichokes

By Well Seasoned Studio

Prep Time: 20 minutes / Cook Time: 15 minutes / Yields: 8 servings

California Sun Dry

Ingredients

4-5 globe artichokes
2 medium shallots, minced
4 cloves garlic, minced
2 cups traditional breadcrumbs
½ cup Parmigiano Reggiano grated
¼ cup Julienne Cut Sun-Dried Tomatoes, finely chopped
2 tbsp fine herbs, such as thyme, chives, parsley, oregano, or rosemary, finely chopped
1 lemon zested
Kosher salt
Freshly ground black pepper
extra virgin olive oil
Flaky sea salt for serving

Instructions

Step 1
Preheat oven to 400 F. Bring a large pot of water to a boil. Add 1 tbsp kosher salt and the zested lemon, cut in half and squeezed. Place whole, trimmed artichokes in the pot, then cook at a rapid boil for 20 minutes. Use tongs to carefully transfer artichokes to a plate. Cool until able to handle.

Step 2
Meanwhile, make the filling. Heat 1 tbsp olive oil in a small skillet over medium-high heat. Add minced shallot then cook, stirring often, until softened, about 2 minutes. Add garlic, stir to combine and heat through, about 30 seconds, then remove from the heat.

Step 3
In a large mixing bowl, combine shallots, breadcrumbs, Parmigiano Reggiano, sun dried tomatoes, finely chopped herbs, lemon zest, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Add 2 Tbsp reserved oil from sun dried tomatoes or extra virgin olive oil, then stir to thoroughly mix the filling.

Step 4
Use a sharp knife to cut each artichoke in half from top to bottom, cutting straight through the stem. Remove the choke in the center of each artichoke by using a spoon to scoop it out fully, then discard.

Step 5
Line a rimmed baking sheet with parchment paper. Arrange the cleaned, boiled artichokes on top. Use a spoon to help stuff the artichokes, beginning with the outer leaves and filling them generously. It’s easier to fill the scooped out center of the artichoke last.

Step 6
Drizzle each stuffed artichoke with a little extra virgin olive oil, then bake for 15 minutes, or until the breadcrumbs are golden brown. Sprinkle with some flaky sea salt just before serving.

PRODUCT USED

Julienne Cut Sun-Dried Tomatoes

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Stuffed Artichokes

By Well Seasoned Studio

Prep Time: 20 minutes / Cook Time: 15 minutes / Yields: 8 servings

California Sun Dry

Ingredients

4-5 globe artichokes
2 medium shallots, minced
4 cloves garlic, minced
2 cups traditional breadcrumbs
½ cup Parmigiano Reggiano grated
¼ cup Julienne Cut Sun-Dried Tomatoes, finely chopped
2 tbsp fine herbs, such as thyme, chives, parsley, oregano, or rosemary, finely chopped
1 lemon zested
Kosher salt
Freshly ground black pepper
extra virgin olive oil
Flaky sea salt for serving

Instructions

Step 1
Preheat oven to 400 F. Bring a large pot of water to a boil. Add 1 tbsp kosher salt and the zested lemon, cut in half and squeezed. Place whole, trimmed artichokes in the pot, then cook at a rapid boil for 20 minutes. Use tongs to carefully transfer artichokes to a plate. Cool until able to handle.

Step 2
Meanwhile, make the filling. Heat 1 tbsp olive oil in a small skillet over medium-high heat. Add minced shallot then cook, stirring often, until softened, about 2 minutes. Add garlic, stir to combine and heat through, about 30 seconds, then remove from the heat.

Step 3
In a large mixing bowl, combine shallots, breadcrumbs, Parmigiano Reggiano, sun dried tomatoes, finely chopped herbs, lemon zest, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Add 2 Tbsp reserved oil from sun dried tomatoes or extra virgin olive oil, then stir to thoroughly mix the filling.

Step 4
Use a sharp knife to cut each artichoke in half from top to bottom, cutting straight through the stem. Remove the choke in the center of each artichoke by using a spoon to scoop it out fully, then discard.

Step 5
Line a rimmed baking sheet with parchment paper. Arrange the cleaned, boiled artichokes on top. Use a spoon to help stuff the artichokes, beginning with the outer leaves and filling them generously. It’s easier to fill the scooped out center of the artichoke last.

Step 6
Drizzle each stuffed artichoke with a little extra virgin olive oil, then bake for 15 minutes, or until the breadcrumbs are golden brown. Sprinkle with some flaky sea salt just before serving.

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