Baked stuffed artichokes are a traditional dish with roots in Mediterranean cuisine, especially in regions like Italy and Spain, where artichokes have been appreciated since ancient times for their culinary and medicinal properties. In various Latin American countries, this food is also known as artichoke, although in some places it is called alcaucil (as in Argentina and Peru) or alcachofera (in Mexico).
The method of stuffing and baking artichokes combines the soft texture of this vegetable with intense and aromatic flavors, adapting to different tastes and regional variations. Furthermore, it is a preparation that highlights the versatility of the artichoke and allows it to be enjoyed in an elegant and well-seasoned presentation.
How to prepare Baked Stuffed Artichokes
To begin, trim the artichokes and remove the internal fuzzy choke, making sure they are clean and ready to cook.
Add lemon juice and salt to a large pot of boiling water, then add the artichokes and bring back to a boil.
Reduce the heat to medium and boil uncovered for 20 to 30 minutes or until a leaf can be pulled out easily.
Drain the artichokes upside down on paper towels to remove excess water.
Preheat the oven to 190 °C (375 °F) while you prepare the stuffing.
In a small bowl, combine the salted cracker crumbs, 1/3 cup of olive oil, minced garlic, oregano, and black pepper to taste.
Place a quarter of this mixture in the center of each artichoke, making sure to fill the cavity well.
Brush the artichokes with 2 tablespoons of olive oil to give them shine and flavor during baking.
Place the artichokes in a 20 x 20 x 5 cm baking dish.
In a measuring cup, mix water and concentrated chicken broth, and pour this mixture into the bottom of the dish to maintain moisture and flavor.
Bake the artichokes for 20 minutes or until they are well heated and the stuffing is lightly golden.
Meanwhile, in a small saucepan over low heat, melt the butter.
Stir for 3 to 5 minutes or until the butter begins to brown slightly, taking care not to let it burn.
Remove from heat and add lemon juice to give it a tangy and fresh touch.
Place the artichokes on individual plates and spoon 1 tablespoon of the lemon butter over each one.
Serve the remaining butter separately so each diner can add more to their liking.
