Pork-Stuffed Artichoke Bottoms with Avgolemono

 

Artichokes

• 35 artichoke bottoms, thawed & well dried
• 1½–2 cups breadcrumbs (for dredging bottoms)
• ~½ cup olive oil (for drizzling)

Pork Filling

• 3 lbs. ground pork
• 1 cup finely chopped onion
• 6–7 cloves garlic, minced
• 2–3 slices soft white bread (no crust), milk soaked & squeezed
• 3 eggs
• 1 cup grated Parmesan or Pecorino
• ½ cup fresh parsley, chopped
• 1 tbsp dried oregano or basil
• Salt & pepper to taste

Avgolemono Sauce

• 6 eggs
• 1–1¼ cups fresh lemon juice
• 2–2½ cups warm chicken broth

 

1. Preheat the oven to 375°F & lightly oil a large baking dishes or sheet pan.

2. In a large bowl, combine 3 pounds of ground pork, 1 cup finely chopped onion, 6–7 cloves of minced garlic, bread, 3 eggs, 1 cup grated Parmesan or Pecorino, ½ cup chopped fresh parsley, & 1 tablespoon dried oregano. Season well with salt & pepper, then mix until just combined.

3. Fill each one generously with the pork mixture, mounding it slightly on top.

4. Place 1½ to 2 cups of breadcrumbs in a shallow dish. Lightly press only the flat underside of each stuffed artichoke into the breadcrumbs, coating just the base. Arrange them breadcrumb-side down on the prepared baking dishes, leaving a little space between each piece. Drizzle lightly with olive oil.

5. Bake for 35 to 45 minutes until the pork is fully cooked, the tops are lightly browned, & the bottoms are crisp. For extra color, broil briefly at the end if desired.

6. While the artichokes are baking, prepare the avgolemono sauce by whisking together 6 eggs & 1 to 1¼ cups fresh lemon juice in a bowl. Slowly whisk in 2 to 2½ cups of warm chicken broth to gently temper the eggs, creating a smooth, silky sauce.

7. Transfer the baked artichokes to a serving platter & spoon the warm avgolemono over the top or serve the sauce on the side. Finish with a sprinkle of fresh parsley if desired & serve immediately.