Leek and Parmesan Stuffed Artichoke

A lot of people don't know how wonderful it can be to cook with artichokes. Once you trim the parts that you can't eat, the earthy taste of the artichoke perfectly complements the sharp taste of the leek, along with breadcrumbs making it lightly crispy. You can add herbs or pine nuts to this dish, anything you'd like, really. 

Ingredients: 

 

Artichoke - 4 

 

Lemon - 1/2 a lemon 

 

Salt and Pepper - to taste 

 

Olive oil - 2 tbsp.

 

Chicken/ veg.  stock - 1 cup 

 

Leeks - 3 (washed, ends trimmed, chopped.) 

 

Garlic - 2 cloves (crushed) 

 

Parsley - 1/2 cup (thinly chopped) 

 

Breadcrumbs - 2 cups 

 

Parmesan cheese - 1/2 cup (grated) 

Preparation: 

 

Preheat the oven to 375°F (190°C). 

Cut off the artichoke leaves. Cut the ends of the artichoke stalks and remove the outer skin until only the soft part is exposed. 

 

Remove the top third of the artichokes, cut the rest in half and coat with oil. 

 

Remove the inner part (the thorny, “hairy” part) while making sure not to remove the heart. 

 

Place each half on a baking sheet and sprinkle with some salt & pepper. 

 

Pour the stock into the baking pan, in between the artichokes, cover them with aluminum foil and roast in the oven for 40 minutes. 

 

In a medium frying pan, heat up 2 tbsp. olive oil, then add the chopped leeks. 

 

Fry until soft. Add the garlic, fry for 2 more minutes and season with salt & pepper.

 

Remove the pan from the stove, add the bread crumbs and Parmesan to the pan, mix well and transfer to a bowl. 

 

When the 40 minutes are up, take the artichokes out of the oven, remove the foil and add the stuffing to each half. 

 

Cover it again with foil and return to the oven for 20 more minutes. 

 

To get a lovely, golden color, remove the foil and bake as is for another 15 minutes. 

 

If at any point you see that the stock has evaporated – add some water - and enjoy! 

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