Fresh artichokes are stuffed with bread crumbs, pecorino Romano cheese, parsley and garlic; drizzled with olive oil; steamed; and then baked until golden.
4.5 ounces finely grated pecorino Romano cheese1 teaspoon Diamond Crystal kosher salt2 jumbo artichokes or 4 large globe artichokesPrepare the steamer: Set a steamer rack into a large, lidded pot, Dutch oven or oven-proof casserole and fill the pan with water to the level of the steamer. .Mix the stuffing: In a large bowl, mix together the bread crumbs, cheese, parsley, granulated garlic, salt and pepper until thoroughly blended.
Hold an artichoke in your palm with the stem facing away from you. One by one, pull the small leaves off of the stem – pull against the direction in which they grow – and, working toward the base, pull off the smaller outermost layer of leaves as well and discard. If the outer layer of leaves on the artichoke is still very small, remove that layer as well. Lay the artichoke on its side on a secured cutting board.
to dig down into the center and scoop them out from the bottom, also removing the hairy “choke” and discard. This is completely optional.) Repeat with remaining artichokes.Stuff the artichokes: Stand an artichoke upright on the cutting board. Starting from the center and working outward, use your fingers to gently pull the leaves outward to create spaces between them.
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