These can be prepared in advance and then heated up just before serving. Remember to remove the choke—it is indigestible and spiny.
Serves: 2Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 4 small artichokes
- 1 1⁄2 Tbsp. lemon juice
- 1 Tbsp. grated lemon zest
- 1 tsp. coriander seeds
- 2 Tbsp. butter
- 2 cloves garlic, peeled and chopped
- 1 cup breadcrumbs
- 1 tsp. minced fresh rosemary
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 2⁄3 cup vegetable broth
- 5 Tbsp. grated Parmesan cheese, divided
- 1 1⁄2 Tbsp. olive oil
- 1 cup marinara sauce
- Using scissors, remove the sharp leaf points of the artichokes and cut off the ends of the stems. Pull off the large outside leaves. Bring 2 quarts water to a boil with the lemon juice, zest, and coriander over high heat. Add the artichokes and return to a boil. Reduce heat to low and simmer artichokes for 15 minutes. Drain and let cool.
- Heat 2 tablespoons butter in a medium skillet over medium heat. Add the garlic and sauté for 10 minutes or until softened. Add the breadcrumbs, rosemary, salt, pepper, broth, and 4 tablespoons Parmesan cheese.
- Preheat oven to 350°F. Spray a medium baking dish with nonstick cooking spray.
- Spread marinara sauce in the bottom of the prepared pan. Cut the artichokes in half and remove the chokes. Arrange artichoke halves on top of the marinara. Spoon the stuffing into the areas left by the chokes.
- Sprinkle with remaining tablespoon Parmesan and sprinkle with olive oil. Bake for 30 minutes.