Focaccia-Stuffed Artichokes
Recipe from California Artichoke Advisory Board
California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”
Ingredients:
- 4 large California artichokes
- 2 cups focaccia or herbed bread crumbs
- ½ cup grated Parmesan cheese
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp chopped Italian parsley
- 1 tbsp chopped fresh oregano
- Salt and pepper
Meet Cultivate California! Keep the State on Your Plate. Learn more about the people and farms bringing fresh food to your table.
Directions
- Wash artichokes under cold running water, cut off stems at base and remove small bottom leaves.
- Cut off top quarter of artichokes; discard.
- Spread leaves, remove center leaves and fuzzy centers with a spoon and discard.
- Toss bread crumbs with cheese, olive oil, garlic, parsley, oregano, salt and pepper to taste.
- Stuff bread crumb mixture between leaves of artichokes and fill centers. Place stuffed artichokes in a 9-inch square baking dish.
- Pour 2 cups boiling water around the artichokes. Cover with lid or foil.
- Bake at 350 degrees F. for 40 minutes or until artichokes are tender.
- Remove artichokes from baking dish and place on rack; cool to room temperature.
California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state.
Learn more about how food and fiber is grown in California
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