Roman-Style Stuffed Artichokes

Ingredients

• 120 g (2 cups) fresh whole-wheat breadcrumbs
• 15 ml (1 tbsp) olive oil
• 4 large globe artichokes
• 2 lemons, halved
• 30 g (1/3 cup) grated Parmesan
• 3 garlic cloves, finely chopped
• 30 ml (2 tbsp) chopped flat-leaf parsley
• 15 ml (1 tbsp) finely grated lemon zest
• 1/4 tsp freshly ground black pepper
• 240 ml (1 cup) low-sodium vegetable or chicken stock, plus 30 to 60 ml (2 to 4 tbsp) as needed
• 240 ml (1 cup) dry white wine
• 15 ml (1 tbsp) minced shallot
• 1 tsp chopped fresh oregano

Method

1. Heat the oven to 200 C (400 F). Toss the breadcrumbs with the olive oil, spread them in a shallow pan and bake for about 10 minutes, stirring once, until lightly golden. Cool.
2. Trim one artichoke at a time: remove tough outer leaves, cut the stem flush, slice off the top third and snip any remaining thorns. Rub cut surfaces with lemon. Open the center, remove the small inner leaves and scrape out the fuzzy choke. Repeat with the remaining artichokes.
3. Mix the toasted breadcrumbs with Parmesan, garlic, parsley, lemon zest and pepper. Add 30 to 60 ml (2 to 4 tbsp) stock a spoonful at a time, just until the mixture begins to clump.
4. Use about two-thirds of the stuffing to fill the centers, then gently open the leaves and tuck a rounded teaspoon of stuffing near the base of the leaves.
5. In a non-cast-iron Dutch oven, combine 240 ml (1 cup) stock, the wine, shallot and oregano. Bring to a boil, lower the heat and arrange the artichokes stem-side down in one layer. Cover and simmer for about 45 minutes, adding water if needed, until the outer leaves are tender.
6. Cool slightly, cut each artichoke into quarters and serve warm.