Excerpted from Daniel Bellino's newest forthcoming cookbook ; Mangia Italiano
Ingredients: 4 large, full-size artichokes 1 lemon, halved
1 3⁄4 cups dried breadcrumbs
1 cup grated pecorino
1⁄3 cup chopped flat-leaf parsley leaves 2 tsp. kosher salt
1 teaspoon freshly ground black pepper
8 cloves garlic, finely chopped
10 teaspoons extra-virgin olive oil
Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top quarter off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears.
Fill a large pot with water and 2 tablespoons of salt and bring to the boil. Put artichokes in the pot. Once the water comes to the boil, cook the artichokes in the boiling water for 5 minutes. Remove artichokes from water and set aside.
Open artichoke leaves with your thumbs to make room for stuffing; set aside. Heat oven to 350°. In a large bowl, combine garlic, breadcrumbs, 3⁄4 cup pecorino, parsley, salt, pepper, half the olive oil, and 6 tablespoons of water.
Take each artichoke and spread leaves apart in order to fill with breadcrumb stuffing. Working with one artichoke at a time over bowl, sprinkle one-quarter of breadcrumb mixture over each artichoke and work it in between leaves.
Once all the artichokes are filled with the bread stuffing, transfer the stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1-tablespoon oil. Pour in boiling water to a depth of 1" ..
Cover pan and artichokes with foil. Bake Artichokes until a knife easily slides into the base of an artichoke, about 35- 40 minutes. Remove foil, sprinkle tops with remaining cheese. Turn heat up to 400 degrees and bake for 8 minutes more.
by Daniel Bellino-Zwicke
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