I hope you all had a lovely holiday! We have had a packed schedule here – holiday cocktail parties, big family dinners, brunches, and all sort of lovely, organized chaos. It started with Thanksgiving and a month later we are still in party mode!
After all this reveling, I am thinking that New Year’s Eve should be quiet; just a wonderful late night dinner for the hubby and me. But just because it will be only the two of us, does not mean it shouldn’t be special.
When I am planning a special dinner for two, I have the luxury of making a couple dishes that are a bit more involved than I would if I were cooking for a crowd.
These gluten free stuffed artichokes seem to be the ideal starter for our dinner to ring out the old and ring in the new. They are gorgeous and tasty and they take a little while to eat, which makes for a relaxed dinner – just what the hubby and I need!
I make my stuffing with gluten free panko style bread crumbs from Kinnikinnick, garlic, lemon, parmesan and anchovies. If the anchovies freak you out, don’t let them. They melt away into the filling and lend this lovely depth of flavor that is not fishy.
We like to eat these with some melted butter and lemon wedges on the side.
Gluten Free Stuffed Artichokes Recipe
2 large artichokes
¼ cup olive oil, plus more for drizzling
¼ cup unsalted butter
6 anchovy filets
4 garlic cloves, minced
¼ teaspoon red pepper flakes
1 ¾ cups gluten free panko style breadcrumbs
¼ cup chopped parsley
1 cup grated parmesan cheese
Salt & pepper to taste
Cut the pointy ends of the artichokes off with a pair of scissors. Cut off the tip of the stems and discard, then peel the remaining (still attached) stems with a vegetable peeler. Cut one of the lemons in half and rub the artichokes to prevent from turning brown. Place the artichokes in a large pan, add the 2 lemon halves and enough water to almost cover the artichokes. Bring to a boil, cover the pan and cook until the artichokes are tender and the leaves pull away easily, about 30 minutes. Place the artichokes upside down on a towel to drain and cool.
Cut off the stems and mince finely. Carefully pull out the center leaves and scrape out the choke with a spoon leaving the artichoke intact. Discard the center and reserve the minced stems.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted. Add the anchovies and stir, smashing with the back of a spoon until they have melted into the oil and butter mixture. Add the garlic, red pepper flakes, and minced artichoke stems. Cook for 1 minute, then add the bread crumbs. Cook the mixtures, stirring, until the bread crumbs are nicely toasted. Grate the zest of the remaining lemon into the mixture, squeeze in the juice and add the parsley and parmesan cheese. Taste the mixture and add salt and pepper if needed.
Preheat oven to 40 degrees.
Fill all of the leaves of the artichokes, one by one, with the breadcrumb mixture and add some to the center. Place the artichokes in a Dutch oven or pan with a cover. Add about ¼ inch of water, drizzle the tops of the artichokes with some olive oil, cover the pan and bake for 20 minutes. Remove the cover from the dish and bake for another 10 minutes or until the leaves start to curl up. Can be served hot, warm or at room temperature.
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