Stuffing Artichokes

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  1. Prepare the artichokes as in Cooking Whole Artichokes. Reserve the cut-off stems. They may be peeled and cooked and, when they are tender, used in the filling. Sprinkle all cut portions with lemon juice.

  2. Using a sharp knife or scissors, cut off the top third of the vegetables. Open the center leaves carefully. Turn the artichokes over on a flat surface and press down firmly at the base to spread the leaves open further.

  3. Turn the artichokes right side up and pull the yellow and yellow-white leaves from the centers. Using a sturdy spoon, carefully scrape and pull all of the fuzzy and prickly portion from the hearts of the artichokes. Sprinkle the scraped hollows with additional lemon juice.

  4. Stand the artichokes in a deep kettle or saucepan so that they fit snugly together, or tie with soft strings so that they retain their shape. Add boiling water to cover and one quarter-cup lemon juice and two tablespoons salt for each two quarts water. Cook, covered, for twenty to thirty minutes, or until partly tender.

  5. Using two spoons, remove artichokes from the water and turn upside down to drain. When partly cool, fill the centers with stuffing and bake as directed.