Grandma’s Stuffed Artichokes with a Lemon Beurre Blanc

No one cooks stuffed artichokes better then Italian grandmothers. This recipe was modified from my own grandmother’s recipe. Using Wolf’s Convection Steam Oven makes steaming artichokes to perfect tenderness a breeze. Stuffed artichokes are perfect for sharing as an appetizer or side dish and will be sure to impress!

Ingredients:

Artichokes

  • 1 cup bread crumbs
  • ½ cup parmesan cheese
  • 1 garlic clove minced
  • 1 tsp oregano
  • 1 tsp thyme
  • 2 artichokes
  • ½ cups vegetable stock
  • 3 tbsp. olive oil

 

Basil Lemon Beurre Blanc

  • 1 tsp crushed red pepper
  • ½ stick butter cubed
  • 1 cup vegetable stock
  • Salt to taste
  • Pepper to taste
  • 2 lemons zest and juice

Instructions:

Start off by cutting tops and stems off artichokes. Place artichokes in Convection Steam Oven and steam for 30-45 minutes or until tender. This will vary on the size of the artichoke.

In meantime mix all the artichoke ingredients in a mixing bowel till combined.

Once artichokes leaves pull of easily from the artichokes they are ready. Remove from steam oven and let cool.  After cooled remove the center of artichokes and the hairs off the heart with a metal teaspoon.

Fill with breading mixture carefully, to not break up artichoke. Make sure to get mixture in all the crevasses. Drizzle with olive oil and place back into CSO for 30 minutes on convention until golden brown.

While artichokes in oven roasting place vegetable stock in a pot and reduce in half. After reducing turn heat to low and slowly add cubed butter mixing constantly. Finally add crushed red pepper, salt and pepper to taste, lemon juice and zest.

Remove artichokes from oven and serve sauce on side for dipping.