Appetizer Stuffed Artichokes Le Jeune Chef

Stuffed Artichokes Le Jeune Chef

This recipe was featured on
"You're the Chef" episode #701.

Pretty good. Will probably make it.Pretty good. Will probably make it.

3.52 out of 5 (29 ratings)

Yield: four portions


  • 2 each artichokes, large
  • 2 each lemons, sliced
  • 4 qt. water
  • 1 Tbsp. salt
  • 1/4 lb. sopressetta ham, sliced thin, julienne
  • 1/4 lb. pancetta bacon, diced, browned over high heat, fat removed
  • 1 c. c. ricotta salata cheese, crumbled
  • 1/4 c. shredded Parmesan cheese
  • 1/4 c. fresh basil
  • 1 c. c. fresh Italian bread, cut into small cubes
  • 1/4 c. extra virgin olive oil
  • 1 tsp. ground black pepper
  • 1/4 c. shredded Parmesan cheese
  • 1/2 c. extra virgin olive oil
  • as needed extra virgin olive oil
  • 1/4. c. fresh lemon juice
  • 1/4 c. fresh chopped parsley


  1. Trim off the points on the leaves of the tip of the artichoke with a sharp knife. If your artichoke has sharp tips on the side leaves, use scissors to remove the rest of the points. Immediately brush the cut surfaces with lemon juice.
  2. In a large soup pot over high heat, bring the water to a boil. Add the salt and the artichokes, and cover them with a plate that holds them under the surface of the water. Cook the artichokes for about 20 minutes, or until a toothpick easily inserts into the bottom. Shock them quickly in ice cold water, and then dry and completely chill.
  3. Remove the “choke” from the center of the artichoke by opening up the leaves, spreading them gently. When you feel the soft leaves, you are at the heart. Twist the heart with you thumb and forefinger until it comes out. Underneath where the heart was sitting you will see tiny leaves and “hair”; that is the choke. Using a teaspoon, scoop the tiny leaves and “hair” from the center of the artichoke bottom.
  4. Combine the ham, bacon, cheeses, basil, bread cubes, and seasonings.
  5. Open the artichoke leaves a little wider, without breaking them, so that the stuffing can be inserted into the center.
  6. Place the stuffed artichokes into a baking dish. Drizzle liberally with extra-virgin olive oil, top with the Parmesan cheese and add about 1/2” of water and bake at 350º for about 25 minutes. The outside leaves of the artichoke should be browned and slightly dry in appearance.
  7. Whisk together the olive oil, lemon juice and parsley and serve with the artichoke for dipping.

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