When purchasing your ingredients for this stuffed artichoke recipe, keep an eye out for firm artichokes with tightly packed leaves for the ripest options for the dish. When cooking the artichokes in the Dutch oven, some chefs will add a small amount of dry white wine, instead of just water, to intensify the flavors of the dish and add an aromatic complexity.
How to Trim and Prep Fresh Artichokes
Preparing fresh artichokes doesn’t have to feel intimidating and there are a few simple tips and tricks to follow that will help you to get the most out of this ingredient. First, it’s vital to remove the tough outer leaves. Remove small, excess leaves from the bottom of the artichokes, along with any blemished or brown outer leaves. At this stage you can remove the feathery choke in the center, but it’s also easy enough for guests to remove and discard this during eating. To properly trim the stems, rinse the artichokes under running water, and cut the stems flush with the base.
You’ll need to loosen the leaves for stuffing the artichokes. You can do this by using your fingers to pry open the artichoke and gently loosen the packed leaves. If you need a little time before cooking the artichokes, transfer to a mixing bowl filled with lemon water to prevent them from browning.
Filling Ideas: Traditional vs. Creative
In this recipe for stuffed artichoke, we’ve shared a basic stuffing with minimal seasonings, but you can add more herbs and spices as desired. Some chefs will add ingredients, such as anchovies or capers, to add a salty dimension to the filling. In the recipe above we’ve suggested using Parmesan cheese as the nutty notes pair beautifully with the earthy flavor profile of the artichokes. However other options, such as feta cheese, also work well in this recipe. You really can be as experimental as you like with the stuffing, and some recipes will even include elements, such as crab or shrimp, for a seafood twist.
And when it comes to serving, we have a helpful round-up of all the perfect food pairings with artichokes. Mushrooms are a match made in heaven with the creamy and caramelized flavors of stuffed artichokes. Or, you could serve stuffed artichokes with a roasted leg of lamb for a special dinner with friends and family. Earthy, savory, and nutty, the stuffed artichokes naturally complement the slightly sweet flavor of lamb.
