Creole Stuffed Artichokes

Creole Stuffed Artichokes ingredients

• 4 large globe artichokes
• 1 half lemon
• 2 cups Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup, chopped fresh parsley
• 3 cloves, minced garlic
• 1 tbsp Creole seasoning
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1/2 cup chicken or vegetable broth
• 2 cups water
• 1 half lemon
• 2 tbsp olive oil
• 1 tsp Creole seasoning

How to make Creole Stuffed Artichokes

1. Prepare the artichokes: Slice off the top 1/3 of each of the 4 large globe artichokes and trim the stem flush. Snap off the small, tough outer leaves at the base. Use kitchen shears to snip off the thorny tips of the remaining leaves. Rub all cut surfaces with a half lemon to prevent browning.
2. Gently spread the artichoke leaves apart to create space for the stuffing. Using a spoon, carefully scoop out the fuzzy choke from the center of each artichoke, leaving the heart intact. Repeat for all artichokes.
3. Make the stuffing: In a large bowl, combine 2 cups Italian breadcrumbs, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 3 minced garlic cloves, 1 tbsp Creole seasoning, 1/2 tsp onion powder, and 1/4 tsp black pepper. Drizzle in 1/4 cup olive oil and 1/2 cup chicken or vegetable broth. Mix well until the breadcrumbs are moist and clumpy.
4. Generously stuff each artichoke with the breadcrumb mixture, ensuring it gets into the spaces between the leaves and fills the central cavity. Press firmly but gently to compact the stuffing.
5. Arrange the stuffed artichokes upright in a large pot or Dutch oven. Add 2 cups water, the juice of a half lemon, 2 tbsp olive oil, and 1 tsp Creole seasoning to the pot. The liquid should come about 1-2 inches up the sides of the artichokes.
6. Bring the water to a boil, then reduce heat to low, cover the pot tightly, and simmer for 45-60 minutes, or until the artichoke leaves are tender and pull away easily. You should be able to pierce the base of the artichoke with a knife with little resistance.
7. Carefully transfer the steamed artichokes to a baking dish. If desired, you can spoon some of the cooking liquid over the tops to keep them moist.
8. Preheat your broiler. Broil the artichokes for 5-7 minutes, or until the stuffing is golden brown and slightly crispy. Watch them closely to prevent burning.
9. Remove from broiler and let cool slightly before serving. To eat, pull off leaves, scrape the tender flesh from the base with your teeth, and enjoy the delicious stuffing and heart.

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