I know artichokes are very intimidating to some people. They’re not called for in many recipes and quite frankly, look a bit unfriendly-trust me I totally get it. The truth is though, they are quite easy to prepare, so delicious and really fun to eat.
I usually like to eat them with lemon, garlic and butter, but to make them even more satisfying and hearty, I added some toasted challah. This recipe is ALWAYS a hit when I make them as an appetizer.
Artichokes with Lemon and Garlic Challah Bread Stuffing
Author: Rachel Kor
- For the challah breadcrumbs:
- 1 challah roll
- 2 fresh artichokes
- 1½ sticks unsalted butter or margarine
- 2 bunches scallions, chopped
- Juice of 1 lemon
- 5 garlic cloves, minced
- 1 cup challah bread crumbs (see instructions below)
- To make challah bread crumbs:
- Preheat oven to 425 F.
- Cut 1 challah roll into quarters and place on a baking sheet. Bake until dark brown and crispy-the crispier the better, about 20 minutes.
- Let cool and place in food processor into small/medium size crumbs.
- Preheat oven to 400 F.
- To prepare artichokes, remove just the small leaves near the thick stem. Then remove sharp pointy tops of every leaf with kitchen shears. (I like to do this step before washing the artichokes so I don’t get poked with the thorns). Then cut off an inch of the stem and an inch from the top of the artichoke.
- Under warm running water clean the inside and outside of the artichokes-making sure not to misshape or open them too much. Set aside.
- Fill a large saucepan with 5 inches of water and add the artichokes. Cover saucepan and on medium hight heat bring water to a boil. Once it comes to a boil reduce the heat to medium-low and cook for 35 minutes.
- To make the stuffing heat butter in a small saucepan. Once butter has melted add scallions, lemon juice and garlic. Cook for 2-3 minutes until fragrant. Turn off the heat and mix in ¾ cups of challah bread crumbs.
- Once the artichokes are fully cooked through (pierce with a fork to see if tender)
- divide stuffing evenly over both artichokes. I like to spoon the stuffing in between all the artichoke leaves and crevices. Top both artichokes with the extra stuffing and sprinkle with remaining ¼ cup of the challah bread crumbs.
- Bake for 8-10 minutes.
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