Spring Stuffed Artichokes with Local Bacon, Shallot and Italian Breadcrumbs with Meyer Lemon Dipping Sauce
Watch Toncia Chavez prepare these delicious and easy to make stuffed artichokes on Good Morning Cincinnati with host, Jordan Tuss.
An Early Spring Dish that can be made in the oven or on the grill.
Ingredients:
Artichokes
· 4 Artichokes
· 1 lemon zest reserved for stuffing
· 2 Tbsp olive oil
· 2 tsp Local Garlic Goodness
Bacon Shallot Panko Stuffing
· 3 slices Local Bacon
· 1 shallot sliced thin
· 1 Tbsp butter
· ¾ cup Panko breadcrumbs
· Zest of one lemon
· Italian Parmesan Cheese
· 3 Tbsp fresh Italian parsley chopped
· Salt & Pepper
Creamy Lemon Dipping Sauce
· ¾ cup mayonnaise good quality like Duke’s
· 1 Tbsp fresh Meyer lemon juice
· 2 tsp lemon zest
· 3 Tbsp whole grain Dijon mustard
· 2 Tbsp fresh Italian parsley chopped
Grilled Artichokes
1. Trim the tops and end of the stems with a knife, and snip the pointed tips off the leaves with kitchen shears.
2. Rub the artichoke with a lemon or squeeze the lemon into 1 cup of water and let the artichoke sit in the lemon water while you prepare the remaining artichokes.
3. In a large pot with a steamer insert, bring a few inches of water to a boil.
4. Place the trimmed artichokes, cut top side down in the steamer.
5. Cover and steam for 25 minutes until artichokes are tender and leaves easily pull away. (35-45 minutes for large artichokes.)
6. Remove the artichokes carefully and allow to cool before handling
7. Preheat the grill to high or preheat oven to 425
8. Place the cut top side down on a cutting board and with a knife, slice through the center of the stem down to the board to create two halves.
9. With a spoon, carefully remove the fuzzy choke portion and discard. It should separate easily from the heart.
10. Drizzle the cut side of the artichoke halves with olive oil and sprinkle with lemon pepper or salt and pepper.
11. Grill artichokes 5-8 minutes, starting cut side down, turning once until warmed through and slightly charred.
Or Bake foe 10 mints until crispy and golden brown.
12. Drizzle with olive oil, fill with the crispy stuffing, and serve with the creamy lemon dipping sauce.
Bacon Shallot Panko Stuffing
1. In a skillet over medium heat, cook the bacon until crispy.
2. Remove the bacon, drain on a paper towel and allow to cool before cutting into ¼” pieces.
3. In the same skillet, add shallots and sauté until slightly caramelized. Add 1 Tbsp olive oil if there is not enough bacon fat to cook the shallots.
4. Add the Panko breadcrumbs, 1 tbsp butter, and salt and pepper and cook over medium heat, stirring constantly until golden brown and crispy.
5. Add the chopped bacon just to warm it through.
6. Turn off the heat, and add the lemon zest and parsley & Cheese
7. Spoon into the center of the grilled artichokes.
Lemon Dipping Sauce
1. In a small bowl, combine all the ingredients and stir until mixed well.
2. Taste for seasoning and add additional lemon juice if desired.
Want to make this vegetarian? Skip the bacon
Dairy Free? Sub with vegan butter & vegan Parmesan
