How NOT to Roast Stuffed Artichokes

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Everyone knows that before you stuff and roast an artichoke, you have to boil it first. I know this, and have used this accepted technique many times.  

However, somewhere deep in the memory banks were vague recollections of a stuffed artichoke appetizer that the chef claimed had been roasted raw. This video shows what happens when a cook’s heart ignores a cook’s brain.



For each artichoke:
1/4 cup bread crumbs
2 tbsp finely grated Parmigiano-Reggiano
salt and pepper to taste
cayenne to taste
pinch of dry or fresh herbs
2 tbsp olive oil
juice of 1/2 lemon
1 clove minced garlic
*boil for about 30 minutes in salted water, drain very well, stuff and roast at 375 F. until tender and browned.

Source recipe:

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