Big Easy-Style Stuffed Artichoke

Preheat oven to 350 degrees.

In a medium-size mixing bowl, combine lemon zest, minced garlic, red onion, parsley, Pecorino and breadcrumbs. Drizzle with most of the extra virgin olive oil. Set stuffing aside. Holding the artichoke securely, use a sharp knife to cut off the top third of the leaves; then cut off the extra stem at the base so the artichoke will sit upright. Turn on its side and hold with a good grip. Using kitchen scissors, start at the bottom and trim off the remaining pointy tips of each leaf. Forcefully spread the outer leaves apart from the center as far as you can and begin the tedious and tough process of removing the inner leaves and the fuzzy part of the artichoke. This is a process of pulling and scraping. I found that a fruit spoon works very well to dig out the main part of the artichoke. But once this main core is removed, switch to a rounded teaspoon to scrape out the remaining fuzzy part that covers the heart. Be sure to remove all of the fuzz, but leave the heart intact. Once the artichoke is trimmed, place it under cool running water, gently loosening the leaves by pulling them outward from the center. This will allow the water to clean the ‘choke on the inside, which also makes the leaves easier to stuff. Dry the ‘choke. Next, get ready to begin stuffing. If you don’t plan to stuff it immediately, place in a bowl of water with some lemon juice to prevent it from turning brown.

Fill a large pot with water within a couple inches of the top. Cook artichoke directly in the pot on medium heat for about 45 minutes. You will have to check often to make sure there is enough water in the pot to keep it submerged at all times. You may add water as it cooks. Check to see if it’s done by trying to pull a leaf from it. If it separates easily, then it is done. If it is difficult to pull away, then cook a bit more.

Place artichoke on a large plate to begin stuffing. Drizzle some of the remaining extra virgin olive oil into the center and all around the artichoke. Squeeze a large lemon wedge over it. Fill the cavity with stuffing to the top and then drizzle with more olive oil, another squeeze of lemon, and a final drizzle of olive oil. Season with salt and pepper. Use your fingers and stuff as many leaves as possible with the mixture.
To serve, place a steamer rack in a large pot and add enough water to create steam without allowing the water to touch the bottom of the stuffed artichoke. Cover pot and bring water to a simmer for 5-7 minutes or until stuffing is heated in center.

To eat, pull off one leaf at a time, holding the top of the leaf with your fingertips. Use your teeth to scrape all of meaty artichoke and stuffing from the leaf, then discard the remaining leaf. Repeat until you get to the core of the ‘choke, where the small, sharp leaves remain. At that point, pull out those leaves and discard. Reserve the artichoke bottom and heart for the best eating.