Garlic and shallots are sautéed and then tossed with fresh basil, parsley, artichoke hearts and asiago cheese for a delightfully pungent stuffing. The earthy artichoke is steamed whole before its leaves are pulled apart to make the perfect palate for the herbal cheese topping. This recipe comes to us from Patrice of Circle B Kitchen.
- 1 large artichoke, stem removed
- a little olive oil, for preparing the pan
- 2 cloves garlic, minced
- 1 medium shallot, minced
- 1/4 cup parmesan cheese, grated
- 1 egg
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 cup asiago cheese, grated
- Juice from 1 lemon, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
To prepare the artichokes:
Place a large pot of water over medium-high heat. Bring to a boil.
When the water boils, place the artichoke into the water, stem side up, and cook for about an hour, or until the leaves are nearly falling off the artichoke. Drain and set aside to cool. While the artichoke is cooking, prepare the stuffing.
To make the stuffing:
Prepare a frying pan or skillet with a light layer of olive oil or nonstick cooking spray and place the pan over medium-high heat. Add the garlic and shallots and sauté for 3-5 minutes, or until they begin to become fragrant. Set aside to cool.
Place the parmesan cheese, egg, basil, parsley, asiago cheese, half the lemon juice, salt and pepper together in a medium sized bowl. Add the sautéed garlic and shallot to the cheese herb mix.
To complete the Artichoke Stuffing Bites:
When the artichoke has cooled, remove the leaves, reserving only the largest ones with the most artichoke heart still attached. Remove the purple, fuzzy choke from the artichoke heart using a spoon or knife. Dice the artichoke heart and add it to the stuffing.
Preheat a broiler.
Arrange the leaves on a baking sheet. Drop 1- 2 teaspoons of stuffing onto each leaf. Lightly drizzle a little more olive oil over the leaves to prevent drying while they broil.
Broil the stuffing topped artichoke leaves for 10-12 minutes, or until the stuffing is nicely browned. Arrange on a platter, drizzle with the other half of the lemon juice and enjoy.