STUFFED ARTICHOKES IN THE OVEN RECIPES

Steps:

• Finely grate the zest of 1 large lemon into a large bowl. Fill a large pot with enough water to submerge 2 large artichokes. (If you have a steamer pot, use the base of that one.) Cut the lemon in half, squeeze the juice into the water, and drop the juiced lemon halves into the water.
• Slice the stems off of 2 large artichokes, peel them, and add to the lemon water. Slice off and discard 1 inch off the artichoke tops with a serrated knife. Use kitchen shears to snip off the thorny tips from the petals. Gently fan open the petals of each artichoke, working from the outside in until you reach the fuzzy chokes in the center. Scrape out the choke with a spoon and place the artichokes upside down in the lemon water to prevent them from darkening.
• Mince 2 large garlic cloves and finely grate 3 ounces Parmesan cheese (about 1 1/2 packed cups) if needed. Add both to the lemon zest bowl. Add 2 cups panko breadcrumbs, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon red pepper flakes. Stir until combined.
• Pour 3/4 cup olive oil into a glass measuring cup and whisk in 2 teaspoons anchovy paste. Add the dressing to the breadcrumb mixture and mix well to combine.
• Remove the artichokes from the water and shake off any excess water. Place right-side up on a work surface. Working with 1 artichoke at a time, stuff the breading into the center well and between every petal.
• Add 1 bay leaf to the pot of lemon water and bring it to boil over meidum-high heat. Place the stuffed artichokes and stems in a steamer tray or basket and place in the pot, making sure the water does not touch the bottom of the tray. Cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour and 20 minutes. To test, tug on a petal and if it doesn’t pull away easily, steam for 10 more minutes and try again.
• Use tongs to transfer the artichokes to a platter. If you want some browning, place the stuffed artichokes on a baking sheet and broil in the oven until golden-brown, 2 to 3 minutes.