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Wood-Fired Oven Baked Artichokes — Carciofi al Forno Recipe

Serves 6

  • 6 large, globe artichokes
  • 4 tablespoons extra virgin olive oil
  • 1 bunch of Italian parsley, chopped
  • 1 handful of fresh thyme, sprigs removed
  • 6 garlic cloves, finely chopped
  • 1 yellow or white onion, finely chopped
  • ¼ cup bread crumbs
  • ¼ grated Parmesan cheese
  • Salt and pepper to taste

Wash the artichokes and trim the base so that they will sit flat. Pull off the leaves until you get to the tender inside leaves. Trim the top straight across with a sharp knife. You are going to stuff the artichokes, so you will need to trim off the leaf barbs in the middle as well, until the heart of the artichoke is exposed. Set aside in a bowl of water with some lemon juice added to it, to prevent discoloration.

Chop the herbs, the garlic, and the onion together and mix in a small bowl along with the olive oil, the bread crumbs, and the Parmesan cheese. Add generous amounts of salt and pepper, to taste. Stuff each artichoke with this mixture, pushing it in with a spoon. Wrap each artichoke in foil, closing it on top, and place in metal pan.

Bake in your wood-fired oven at about 500-400° for 20 minutes. Take out the pan, open one of the foils and check. If it needs further baking, place back in the oven for another 10 minutes or so. Otherwise, open the foil carefully, and place the pan back in the oven for the artichokes to brown on top, this should take about 10 minutes.

Buon appetito from Los Angeles Ovenworks!

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