Artichokes Italiano Limoncello
- 4 medium artichokes
- 1 lemon
- 3 cups fresh breadcrumbs (or thick Italian
bread, crusts removed and torn into small pieces)
- 1/4 cup
plus 2 tablespoons extra virgin olive oil, divided
- 1/2 onion or 2 shallots, minced
- 1/2 cup diced fresh mushrooms
- 3 cloves garlic, minced
- 1 tomato, diced
of 1/2 lemon
- 2 tablespoons minced fresh parsley
- 1 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese, divided
- Sea salt
- Freshly ground pepper
- 6 tablespoons Caravella Limoncello, divided
- 1/2 cup water
- 4 tablespoons butter,
- Trim artichokes by cutting off upper 1/3 and removing tough outer leaves. With
spoon, remove center leaves and fuzzy chokes, leaving center cavity. Squeeze fresh
lemon juice into cavity and on cut surfaces to prevent discoloration.
- Toss breadcrumbs with 1/4 cup olive oil and spread onto sheet pan. Bake at 400
degrees F for 10 to 12 minutes or until slightly golden brown. Remove and let cool.
- In medium skillet, heat remaining 2 tablespoons olive oil and sauté onion and
mushrooms about 3 minutes. Add garlic and sauté another minute. Add tomato, lemon
zest, parsley and Italian seasoning, and sauté another minute. Remove from heat
and stir in cooked breadcrumbs, 2 1/2 tablespoons Parmesan cheese, sea salt, pepper
and 3 tablespoons limoncello.
- Drain artichokes and fill centers and in between leaves with stuffing. Melt 2
tablespoons butter. Place artichokes into shallow baking dish and drizzle with melted
butter. Top with remaining Parmesan cheese.
- Pour water into baking dish, cover with foil and bake at 375 degrees F for 45
minutes, or until knife easily pierces center of artichoke.
- In small saucepan, melt remaining 2 tablespoons butter and cook until lightly
browned. Add remaining 3 tablespoons limoncello and stir. Remove from heat and drizzle
over cooked artichokes.
- Serve immediately.
This recipe was developed for Caravella Limoncello by Deborah Fabricant.