WHY THIS RECIPE WORKS For this traditional Italian dish, we wanted a bright, robust stuffing, which we achieved with a blend of minced fresh parsley and mint, garlic, lemon zest, and bread crumbs moistened with extra-virgin olive oil. The stuffing infused the artichokes with flavor as they braised. Cooking the artichokes took little more than half an hour in a large Dutch oven filled with just enough water to cover the stems three quarters of the way. (Any more liquid made for sodden stems and a gummy filling.) To prevent the uncooked filling from spilling out, we placed each artichoke stem end down into a thickly cut onion ring. For even cooking, we then rotated the artichokes at the midway point so that the stem ends were facing up. Serve each artichoke with a spoon so that diners can coax out the stuffing. If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves.

Serves 4

TOTAL TIME: 1 hour 30 minutes

INGREDIENTS

• 1 slice hearty white sandwich bread, crust removed, cut into ½-inch pieces
• 1 lemon
• 4 artichokes (8 to 10 ounces each)
• ½ cup extra-virgin olive oil
• ¼ cup minced fresh parsley, stems reserved
• ¼ cup minced fresh mint
• 4 garlic cloves, minced
• Salt and pepper
• 1 onion, cut crosswise into ½-inch-thick slices and separated into rings

INSTRUCTIONS

1. Pulse bread in food processor to fine crumbs, about 10 pulses; transfer to medium bowl. Grate 1 tablespoon zest from lemon and add to bowl; set aside. Cut lemon in half, squeeze halves into container filled with 2 quarts water, then add spent halves.
2. Working with 1 artichoke at a time, trim end of stem and cut off top quarter of artichoke. Break off tough outer leaves by pulling them downward until only light-colored core remains. Using kitchen shears, trim off top portion of outer leaves. Using paring knife, trim stem and base, removing any dark green parts. Spread leaves to reveal fuzzy choke at center. Using spoon, remove fuzzy choke. Rinse artichoke well, then submerge prepped artichoke in lemon water.
3. Add oil, parsley leaves, mint, garlic, and ½ teaspoon salt to bowl with bread crumbs and stir until well combined; season with pepper to taste. Using small spoon, divide filling evenly among artichokes, placing it in center of artichoke, where choke was.
4. Spread onion rings evenly over bottom of Dutch oven. Sprinkle reserved parsley stems and ¼ teaspoon salt over onion rings. Set artichokes stem ends down into onion rings. Fill pot with enough cold water so that stems are three-quarters submerged.
5. Cover and bring to boil over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes. Using tongs, rotate artichokes so stem ends face up, using tongs to keep filling in place. Cover and cook until tip of paring knife is easily inserted into artichoke heart, about 15 minutes longer. Transfer artichokes to serving platter. Serve.