These chokes are no joke. Artichokes are stuffed with pancetta, shallots, garlic, white wine mixture, loaded with gruyere and pecorino cheese and topped with breadcrumbs and fresh parsley.
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Fill a steamer pot with a few inches of water. Place the steamer basket on cover pot and bring water to a boil. Turn heat to low and let simmer.
Cut 1” from top of each artichoke and enough off the bottom to form a base. Remove tough outer leaves and discard. Use kitchen scissors to cut off the sharp tips of the leaves. Using your hands, carefully pulls the leaves away from the middle of the artichokes, so that you can see down the choke.
Use a spoon to gently scrape away and discard all the fuzz. Drizzle about 1 tablespoon of lemon juice over each artichoke.
Place artichoke stem-end up in the steamer basket. Cover and steam for approximately 20 minutes. Set aside to cool.
In a large saucepan, cook the pancetta until crisp, about 5 minutes. Remove pancetta from saucepan, add butter and sauté the garlic and shallots. Return the pancetta to saucepan add the lemon juice and wine. Stir and simmer for about 4 minutes.
Add bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper. Let cool slightly.
Place artichokes on a baking dish and using a spoon, fill the center of each artichoke with stuffing to the maximum capacity. Fill the spaces between the leaves as well.
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Sprinkle the top of each artichoke with a mixture of pecorino and gruyere cheese. Place baking dish in the pre-heated Traeger and bake until the bread crumbs are golden brown and cheese are melted approximately 20 minutes. Enjoy!
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