Artichokes With Nduja Breadcrumb Topping Food

ARTICHOKES WITH NDUJA BREADCRUMB TOPPING

Steps:

• Place the artichokes in a pot and cover with water.
• Slice the lemon in half and add to the pot.
• Cook the artichokes over medium heat until just knife tender, about 10 to 15 minutes.
• Drain.
• Mix together the vinaigrette ingredients in a bowl, add the artichokes, and toss to coat.
• Arrange the chokes on a platter.
• In a frying pan, heat the olive oil over medium heat.
• Add the garlic and cook just until fragrant, about 1 minute.
• Add the breadcrumbs, nduja, and parsley, and cook, stirring continuously until the crumbs begin to crisp and are evenly mixed with the nduja, about 7 to 8 minutes.
• Season with salt and pepper, then sprinkle the crumbs over the artichokes.

ITALIAN BREADCRUMB ARTICHOKES

Steps:

• Wash the artichokes and allow to dry upside down to drain.
• Once dry, cut the stems so the artichoke will stand upright.
• Remove the tough outer leaves at the base and cut about 1" straight off the top.
• With kitchen shears, snip off the point of each outer leaf.
• Slightly open the center and outer leaves, preparing for stuffing.
• In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. Thoroughly combine mixture.
• Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.
• Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. Repeat process, stuffing remaining artichokes.
• Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.
• Carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
• Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
• After 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
• Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
• Carefully remove artichoke from pot.
• Let cool slightly.