Monday, April 28, 2014

Stuffed Artichokes


Italians love artichokes. It was amazing to me how few Americans knew what they were, but that was years ago. Today, artichokes are common, but I think many people still think the only way to eat them is to boil them till tender and then dip the leaves in butter. That is not true. This is only one recipe. I will try to get more artichoke recipes that I have grown up with. Some are actual meals and not just a side dish.

4          artichokes
2          cups breadcrumb
1                   cloves garlic, chopped fine
1                  tbs. grated romano cheese
parsley, salt, pepper to taste
 olive oil


Cut artichoke top off, about 1”.  Trim all leaves to remove all points with a scissor.  Open each leaf separately, rinse under cold water and let drain up side down.  While they are draining, combine breadcrumb, cheese, garlic, parsley, salt, and pepper. gradually add olive oil till breadcrumb is coated but not saturated.  Using a spoon, apply mixture between leaves so all artichokes have a generous amount of breadcrumb.  Make more mixture if needed, because it does depend on the size of artichokes you have bought.  
In a large pot (large enough to fit 4) place your artichokes and enough water to reach middle of artichoke.  When water is simmering, add 4 chicken bullions and let cook on simmer for at least one hour.  Leaves should easily come off and be tender to touch.

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