Sundried Tomato Stuffed Andy Boy Artichokes
Caroline is a recipe developer, food writer, and the author of “Just Married: A Cookbook for Newlyweds,” published by Chronicle Books. She is also an Instagram Food Blogger/Influencer who shares new recipes, cooking techniques and positive encouragement in the kitchen. Caroline is a mom on a mission to help her followers feed their families without hating it in the process.
1 1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup finely chopped sun-dried tomatoes
1/4 cup minced scallions or chives
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
3 to 4 large globe artichokes
1. Combine all ingredients except for the artichokes in a large bowl. Cut the top inch off of each artichoke using a serrated knife. Trim off all but 1/2 inch of each stalk. Smash the artichoke a few times against the cut end where the leaves are exposed to loosen the leaves. Use your fingers to pull the leaves apart more and expose the “choke” — the spiky, usually purple, leaves in the center. Pull them out, a few at a time (you can’t grab them all at once, they won’t budge!) until you expose the fuzzy/hairy part of the choke. Use a spoon to scrape it out.
2. Stuff the breadcrumb mixture down between the leaves. When you add it to the center, do not pack it tightly, just sprinkle it in.
3. Add 2 inches of water to a pot with a steamer basket. Place the artichokes in the steamer basket and steam with the lid on for 45 minutes.
4. Transfer to the broiler for a few minutes if you want the tops crispy.