Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Stuffed Artichoke
Serves 8

3 oz. Panchetta
9 oz. Yellow Onion, diced
3 cups Parmesan Cheese
1 Lemon, juiced and zested
3 tbsp. Parsley, minced
2 tsp. Basil, dry
1/3 cup Olive Oil
4 Green Onions, chopped
16 Artichoke bottoms
1 tbsp. Butter
4 tbsp. Garlic, minced
1 cup Breadcrumbs, seasoned
1 tsp. Black Pepper, ground

Méthode:
Rinse and trim the artichoke bottoms. Remove any hard areas from the bottom and reserve. Saute onions in butter till tender, set aside. Cook bacon till crispy. Dice reserved trimmings from artichoke bottoms and add all ingredients in bowl. Work the mixture by drizzling olive oil till emulsified. Put a drop of olive oil in each bottom then stuff artichoke bottoms doming up with a spoon. Prior to serving, place in a pan, sprinkle with cheese, drizzle olive oil and bake for 2 minutes.