Wicked Stuffed Steamed Artichoke

It arrives looking harmless enough, green and tightly wrapped, like it’s guarding its own secret. Overstuffed, yes but not indulgent. Purposeful. Every leaf holds its ground, layered with pine nuts, pepperoni, dried cranberries and patience, daring you to work for what’s inside.

You don’t conquer a steamed artichoke. You negotiate with it. You pull, you scrape, you learn restraint. It rewards attention, not appetite.

And at the center - ah. Not softness, but truth. Earthy, unapologetic, a heart that survived heat and pressure without losing itself.

People dismiss it because it isn’t easy, because it doesn’t offer itself all at once. But those who take the time discover it’s far more satisfying than anything that simply melts away.

Misunderstood vegetables tend to be.

Ingredients

1 large artichoke
1 tbs lemon juice
1 1/2 cups fresh breadcrumbs
2 tablespoons olive oil
1 tbs lemon zest
1/4 cup romano cheese
1/2 cup parmesan cheese (plus 1 tbs more)
1/4 cup minced parsley
3 cloves minced garlic
1/4 cup toasted pine nuts
1/4 cup dried cranberries
1/4 cup finely chopped pepperoni
1/2 cup white wine
1 tsp Pernod

Directions

Add the lemon juice to a bowl large enough to hold the artichoke and fill bowl with enough water to cover the artichoke, stem removed, once artichoke has been cleaned.
Peel off the tough green outer leaves. Remove the top third of the artichoke. Cut off the pointy tops of the artichokes leaves that remain. Remove and reserve the stem of the artichoke. Gently spread the leaves of the artichoke. Using a spoon, scoop out the fuzzy choke in the middle of the artichoke. Once clean, place the artichoke in the lemon water until ready to stuff. Remove the tough outer skin on the stem and place in the lemon water.
Add the breadcrumbs, olive oil, lemon zest, romano and parmesan cheese, parsley, garlic, toasted pine nuts, dried cranberries, and pepperoni to a bowl large enough to hold the artichoke. Chop the cleaned artichoke stem into small pieces and add to the bowl. Mix to combine all ingredients.
Remove the artichoke from the lemon water, reserve the lemon water, and pat dry. Over the bowl with the stuffing mixture to catch any extra stuffing, stuff the artichoke starting at the center and moving outward, pulling the layers of leaves away from the center to fill in between. Top the artichoke with any additional stuffing mixture.
Fill a stock pot with a steamer basket and fill with one inch of the lemon water and white wine. Place the stuffed artichoke in the steamer basket, drizzle with Pernod, and top with remaining tablespoon of parmesan cheese. Steam artichoke for 45 minutes, covered.
Remove artichoke from steamer and serve.