We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Roasted Stuffed Artichokes

45

20

Cherry

These chokes are no joke. Artichokes are stuffed with pancetta, shallots, garlic, and a white wine mixture, loaded with gruyere and pecorino cheese and topped with breadcrumbs and fresh parsley.

2

Activating this element will cause content on the page to be updated.

:

main

  • 2 Large artichokes

  • 1/4 Cup chopped pancetta

  • 1/2 Cup unsalted butter

  • 2 Large garlic cloves, minced

  • 1 Small Shallot, finely chopped

  • Juice of 3 lemons

  • 1/3 Cup dry white wine

  • 4 Cup fresh breadcrumbs

  • 1/4 Cup flat-leaf parsley, finely chopped

  • Salt

  • Pepper

  • 1/2 Tablespoon pecorino cheese, finely grated

  • 1 Tablespoon Gruyere cheese, finely grated

  • 1

    Fill a steamer pot with a few inches of water. Place the steamer basket in the pot and bring the water to a boil. Reduce the heat to low and let simmer.
  • 2

    Cut 1-inch from the top of each artichoke and enough off the bottom to form a base. Remove the 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 middle of the artichokes, so that you can see down the choke, but keeping the leaves attached. Use a spoon to gently scrape away and discard all the fuzz. Drizzle about 1 tablespoon of lemon juice over each artichoke.

    • 2 Large artichokes

  • 3

    Place artichoke stem-end up in the steamer basket. Cover and steam for 20-30 minutes, until a leaf can be pulled easily and center of the choke is tender. Remove the artichokes from the steamer basket and set aside to cool.
  • 4

    In a large saucepan over medium heat, cook the pancetta until crisp, 5 minutes. Remove the pancetta from saucepan, add the butter and sauté the garlic and shallots. Return the pancetta to saucepan add the lemon juice and wine. Stir and simmer for 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season with salt, and pepper, to taste. Let cool slightly.

    • 1/4 Cup chopped pancetta

    • 1/2 Cup unsalted butter

    • 2 Large garlic cloves, minced

    • 1 Small Shallot, finely chopped

    • Juice of 3 lemons

    • 1/3 Cup dry white wine

    • 4 Cup fresh breadcrumbs

    • 1/4 Cup flat-leaf parsley, finely chopped

    • To Taste Salt

    • To Taste Pepper

  • 5

    Place the 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. Sprinkle the top of each artichoke with a mixture of pecorino and gruyere cheese.

    • 1/2 Tablespoon pecorino cheese, finely grated

    • 1 Tablespoon Gruyere cheese, finely grated

  • 6

    When ready to cook, set the Traeger temperature to 375˚F and preheat with the lid closed 15 minutes.

    375 ˚F

  • 7

    Place the baking dish on the grill grates. Close the lid and and bake until the bread crumbs are golden brown and cheese is melted, 20 minutes.
  • 8

    Remove the artichokes from the grill and serve warm. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.