Stuffed Artichokes with Whole Roasted Potatoes

There are times when I can create masterful meals that take an entire day to prepare. There are other times when I can whip a half-empty kitchen into a surprising culinary feat. But then, there comes a time when I cannot for the life of me think of anything to cook. This particular time came precisely when my friend Gina exclaimed, “Make me something great!”

Earlier in the day, Gina asked me to show her how to cook an artichoke. Okay, easy enough. Knowing that she was eating dinner beforehand, I didn’t plan on anything complicated – maybe just steaming them with a side of caper aioli, and I could throw in some small potatoes to enjoy with the homemade mayo.

As the artichokes were steaming and we chatted over some wine, I began to second-guess my menu. The tiny russets were roasting beautifully, but the artichokes needed something… more. As I contemplated last-minute revisions, Gina must have sensed my hesitation, because it was this moment that she requested something great. This is what happens when you tell people you like to cook.

I wanted to stuff the artichokes and bake them, but I hardly had the right ingredients on hand. I stared blankly into the fridge for what felt like an hour, until my senses gradually returned and I pulled out some stale bread, garlic and Parmigiano cheese.

This was an above-average artichoke. The leaves were soft and tender, the breadcrumbs crunchy, and the cheese baked up to a subtle golden brown. Not the best meal to come from my kitchen, which was too bad because it was the first of mine that Gina was tasting.

Just don’t ask what happened to the aioli…

Ingredients for Stuffed Artichokes with Whole Roasted Potatoes

2 large artichokes, washed under cold water
1 ½ pounds tiny yellow potatoes, scrubbed
2 cloves of garlic, peeled and chopped
2 cloves of garlic, peeled, whole
½ cup shredded Parmigiano cheese
½ cup dry white wine
½ cup of water
Juice from 2 lemons
1 cup homemade breadcrumbs from day-old bread
Salt and ground pepper
Extra Virgin Olive Oil

First Prepare the Artichokes

In a large pot, combine the water, wine, 2 whole garlic cloves, juice from one lemon and ground pepper. Bring to a boil. Meanwhile, chop off the stems of the artichokes so they sit up. Then chop off the top inch of each one, and trim the pointy leaves with shears. Rub some lemon on top to prevent browning, and place the chokes in the pot and cover. Cook on medium heat for about 30 minutes.

Next the Potatoes

Preheat the oven to 425F.

Wash and thoroughly dry the potatoes. Place on a baking sheet and generously add course salt, ground pepper and olive oil. Toss to coat. Cook the potatoes for about 35 minutes, turning halfway through. They are done when they look golden outside and feel soft inside. Keep them wrapped in the foil to stay warm.

Then the Stuffing

Make the breadcrumbs by pulsing stale bread in a food processor. I used leftovers from a whole wheat loaf, but any bread will do. In a small bowl, combine the breadcrumbs, chopped garlic, half of the shredded cheese, juice from a half a lemon, salt, pepper and olive oil. Stir until combined, and if you need to, add more olive oil to make sure it’s all coated.

Lower the oven to 350F.

When the artichokes are done steaming, place them in a roasting dish and gently spread open the leaves. Spoon the stuffing into the chokes – don’t worry about getting it into every leaf. Sprinkle the rest of the cheese on top, and bake for about 20 minutes. I know generally you cover them while they’re baking, but I wanted the breadcrumbs and the cheese to get nice and toasty. Drizzle a little more olive oil on top before serving.

Where I Shopped:
Artichokes: Gina’s Kitchen
Small yellow potatos: Temescal Farmers’ Market, Oakland
Whole wheat bread: La Farina Bakery in Rockridge, Okland
Lemons: A tree on my block