Ingredients with Measurements:
- 6 large artichokes
- 1 lemon, juiced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz. fresh mozzarella cheese, sliced
Special equipment needed:
- Large pot
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Fill a large pot with water and add the lemon juice.
3. Cut off the top 1/3 of each artichoke and remove the tough outer leaves. Trim the stem and cut off the bottom of the artichoke so it can stand upright.
4. Place the artichokes in the pot of lemon water and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the artichokes are tender.
5. While the artichokes are cooking, mix together the breadcrumbs, Parmesan cheese, parsley, basil, mint, olive oil, salt, and pepper in a mixing bowl.
6. Once the artichokes are cooked, remove them from the pot and let them cool slightly.
7. Cut each artichoke in half lengthwise and remove the choke with a spoon.
8. Place the artichoke halves on a baking sheet lined with parchment paper.
9. Spoon the breadcrumb mixture into the center of each artichoke half, pressing down slightly to form a pyramid shape.
10. Top each artichoke half with a slice of fresh mozzarella cheese.
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 415
Fat: 34g
Carbohydrates: 16g
Protein: 14g
Fiber: 9g
Sugar: 2g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grana Padano cheese can be used instead of Parmesan cheese.
- Any combination of fresh herbs can be used in place of parsley, basil, and mint.
- Any type of cheese can be used in place of mozzarella cheese.
Variations:
- Add cooked bacon or prosciutto to the breadcrumb mixture for extra flavor.
- Drizzle balsamic glaze over the top of the finished dish for added sweetness.
- Add chopped sun-dried tomatoes to the breadcrumb mixture for a burst of flavor.
Tips and tricks:
- Make sure to remove the choke from the artichokes before filling them with the breadcrumb mixture.
- Use a spoon to press down on the breadcrumb mixture to form a pyramid shape.
- Serve the dish immediately after baking for the best flavor and texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the oven at 375°F (190°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the dish on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mixed greens salad
Troubleshooting advice:
- If the artichokes are not tender after simmering for 20-25 minutes, continue to cook them until they are soft.
- If the breadcrumb mixture is too dry, add more olive oil until it reaches the desired consistency.
Food safety advice:
- Make sure to thoroughly clean the artichokes before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Artichokes have been cultivated for thousands of years and were prized by ancient Greeks and Romans for their medicinal properties.
Flavor profiles:
This dish is savory and herbaceous, with a creamy and slightly tangy flavor from the melted mozzarella cheese.
Serving suggestions:
Serve this dish as an appetizer or side dish at your next dinner party or family gathering.
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Region: Italian