Artichokes with Tomato ‘Nduja Bread Crumb Topping

Serves 4


Made with spicy Tomato ‘Nduja


2 Pounds Fresh Artichokes, Cleaned

1 Lemon


1 Lemon

1/4 Cup Olive Oil

Salt & Pepper


2 Tablespoons Olive Oil

1 1/2 Cups Coarse Fresh Breadcrumbs

1/4 Cup Fresh Chopped Parsley Leaves

2 Tablespoons Tomato ‘Nduja

Salt & Pepper To Taste

Photo by Deborah Mele

Photo by Deborah Mele


Place the artichokes in a pot and cover with water.

Slice the lemon in half and add to the pot.

Cook the artichokes over medium heat until just knife tender, about 10 to 15 minutes.


Mix together the vinaigrette ingredients in a bowl, add the artichokes, and toss to coat.

Arrange the chokes on a platter.

In a frying pan, heat the olive oil over medium heat.

Add the breadcrumbs, Tomato ‘Nduja, and parsley, and cook, stirring continuously until the crumbs begin to crisp and are evenly mixed with the Tomato ‘Nduja, about 7 to 8 minutes.

Season with salt and pepper, then sprinkle the crumbs over the artichokes. Serve.