Twice Cooked Artichokes Recipe

Navigating the delicate process of transforming globe artichokes into a golden, cheesy delight feels like an art form that rewards patience with indulgent bites. As I savor the tender leaves, layered with fragrant breadcrumbs and the subtle zest of lemon, it’s a reminder of how the simplest ingredients can come together to create something truly memorable.

I adore taking time-honored dishes and putting my own stamp on them, and my Twice Cooked Artichokes pay homage to that. These artichokes burst with the powerful tastes of garlic, lemon, and Parmigiano Reggiano.

Mordant, sharp flavors are offset by the lushness of fresh parsley, a hint of white wine, and the oil of the olive kind. Crisp is the aim here.

One should be able to hear a satisfying crunch when one takes a bite of these artichokes. What’s more, these not-so-little nuggets of fiber and antioxidants are distractions of a healthy nature, adding to the many reasons I enjoy sharing them with the people I love.

Twice Cooked Artichokes Recipe Ingredients

• Artichokes: High in fiber, promote digestive health, packed with antioxidants.
• Olive oil: Rich in healthy fats, supports heart health, enhances flavor.
• Garlic: Contains antioxidants, boosts immune function, adds aromatic depth.
• Lemon: High in vitamin C, adds acidity, brightens and balances flavors.
• Parmesan cheese: Adds rich umami taste, offers some protein and bone-strengthening calcium.

Twice Cooked Artichokes Recipe Ingredient Quantities

• 4 large globe artichokes
• 1 lemon, halved
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1/4 cup white wine (optional)
• 2 cups chicken or vegetable stock

How to Make this Twice Cooked Artichokes Recipe

1. Start by prepping the artichokes: Trim the stems so they are about 1 inch long, and take off the outer tough leaves. Cut off the top inch of the artichokes and rub the cut edges with half a lemon to stop them from browning.

2. In a large pot, bring either chicken or vegetable stock to a boil. Submerge the artichokes in the stock (add water to the pot first if necessary). Let them simmer for about 20 to 25 minutes, or until they are as tender as you want them. Test them with a knife to be sure; if the knife goes in easily, you can stop cooking them.

3. As the artichokes are cooking, in a tiny mixing bowl, blend the ingredients listed below to prepare a stuffing for the artichokes. Remove the tiny filling from the tiny bowl, then use it to fill the artichoke.

1 bowl of stuffing

2~3 tablespoons of garlic (minced)
1 cup of bread crumbs
1/2 cup of finely grated Parmesan cheese (not too finely or it will get clumpy)
1/2 cup of parsley (chopped in a food processor)
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of salt
1 tablespoon of olive oil (drizzled on top of the stuffing and mixed in before the stuffing is packed into the artichoke)

4. After the artichokes have been cooked, take them out of the pot and allow them to cool a little. Set your oven to 400°F (200°C) to preheat.

5. Gently spread the artichoke leaves and take out the hairy bit in the middle with a spoon, making sure not to displace too much of the heart.

6. Put the artichokes in a baking dish. Then if you’re using it, pour the white wine into the bottom of the dish.

7. Pack the mixture of breadcrumbs between the leaf layers and around the heart of each artichoke. Drizzle the remaining 2 tablespoons of olive oil evenly over the tops.

8. Place the artichokes in the oven set to a temperature of 350°F (175°C). Bake for 15-20 minutes, or until the tops are golden brown and crispy.

9. When the baking process is finished, take the artichokes out of the oven. Allow them to cool, but not completely. They are best served warm, and right out of the oven, they might be too hot to handle. After letting them cool for a moment, drizzle the juice of the remaining lemon half over the artichokes for a tangy kick.

10. Present the twice-cooked artichokes warm, and, if you like, top them with some extra parsley. They make a lovely appetizer or side dish.

Twice Cooked Artichokes Recipe Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large pot
4. Wooden spoon
5. Small mixing bowl
6. Spoon (for removing the hairy choke)
7. Baking dish
8. Measuring cups
9. Measuring spoons
10. Lemon squeezer (optional)
11. Food processor (for chopping parsley, optional)
12. Oven mitts

FAQ

• Can I use another type of artichoke?Smaller artichokes may be used, but cooking time must be adjusted, as they will cook faster than globe artichokes.
• Is it necessary to use white wine?Flavor is added by the white wine, but if you prefer, you can leave it out or use stock in the same amount.
• Can I make this dish ahead of time?Certainly, the artichokes can be cooked to the first cooking stage and held in the refrigerator. Rather than broiling when you are ready to serve them, you can pan-fry the artichokes in a little olive oil for about 5 minutes to achieve the same effect. Either way, you finish the artichokes with a garnish of fresh lemon juice and serve them with melted or browned butter.
• What can I substitute for Parmesan cheese?If necessary, a suitable non-dairy alternative may be used. You may also use Pecorino Romano instead.
• How do I know when the artichokes are done?The leaves should detach easily, and the heart should yield to the knife.
• Can I use canned or jarred artichokes?For optimal results, use fresh artichokes with this recipe, because its method of cooking the chokes twice is what really brings out their flavor and enhances their texture.
• What should I do with the leftover artichoke stems? You can either peel and cook them with the artichokes or reserve them for stocks and soups.

Twice Cooked Artichokes Recipe Substitutions and Variations

Artichokes: For a more tender texture, use baby artichokes.
Olive oil: You can substitute avocado oil or melted butter for olive oil.
If you’re looking for a substitute for Parmesan cheese, here are some options:
Pecorino Romano
Nutritional yeast (for a dairy-free option)
Breadcrumbs: Panko breadcrumbs or crushed crackers can be used as an alternative.
White wine: You can use apple cider vinegar or extra chicken/vegetable stock in place of white wine.

Pro Tips

1. Preparation Tip When trimming the artichokes, make sure to remove enough of the tough outer leaves and the top inch to reveal the more tender parts. This ensures even cooking and better absorption of flavors from the stuffing.

2. Stock Flavor Enhancement Consider adding herbs like bay leaves, thyme, or a sprig of rosemary to the stock during the boiling phase for additional aromatic flavors that will subtly infuse into the artichokes.

3. Prevent Browning Rub all cut surfaces of the artichokes with lemon as soon as you cut them. This not only prevents discoloration but also adds a hint of citrusy flavor to the dish.

4. Stuffing Perfected After mixing the stuffing ingredients, allow it to sit for a few minutes. This lets the breadcrumbs absorb the moisture from olive oil and ensures that the flavors meld for a more cohesive stuffing.

5. Advanced Browning Technique For a more golden and crispy topping, consider sprinkling a little extra Parmesan cheese on top of the artichokes just before the baking is complete and switch to broil for the last 2-3 minutes. Watch carefully to avoid burning.