These stuffed artichokes, full of bread crumbs and Pecorino Romano, are a satisfying side dish.
Yield: serves 4
- 4 large, full-size artichokes
- 1 lemon, halved
- 1 3⁄4 cups dried bread crumbs
- 1 cup grated pecorino
- 1⁄3 cup chopped flat-leaf parsley leaves
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 8 cloves garlic, finely chopped
- 5 tbsp. extra-virgin olive oil
- Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside.
- Heat oven to 425°. In a large bowl, combine bread crumbs, 3⁄4 cup pecorino, parsley, salt, pepper, and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leaves. Transfer stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1 tbsp. oil. Pour in boiling water to a depth of 1". Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around dish with kitchen twine. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes.