Recipe

Stuffed Artichokes Italian Style Recipe

	Conner909 / All my dishes 10 months, 1 week ago Growing up on the east coast many years ago, artichokes were only available during a short window of time....probably because they were shipped by train from Carpenteria California, which was 3000 miles from our home town! So when we had these stuff... More Prep:30m Cook:60m Servings:4	Conner909
	italian veggie meal no meat

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Ingredients

4 artichokes, tops trimmed and stems removed

2 cups fresh breadcrumbs

1 cup parmesan cheese

salt and pepper to taste

olive oil.

Directions

Clean trimmed artichokes by running cold water over them.

Turn them upside down on a paper towel to drain.

Spread artichoke leaves a little with your fingers.

Mix breadcrumbs, cheese, salt and pepper together.

Spoon stuffing mixing into most of the artichoke leaves.

Set the artichokes in a pan.

Add enough water to cover the artichoke bottoms, about 2 inches.

Drizzle olive oil over the tops of the artichokes.

Cover and bring to boil on top of stove.

Turn heat down to low and continue to simmer, covered, for at least one hour.

Test for doneness by pulling one artichoke leaf and tasting it.

If it pulls easily and tastes tender, it is done. Sometimes it might take another 30 minutes. Do not eat the fuzzy choke part.

I am guessing at the quantities since I don’t measure ingredients for this recipe. You can also add chopped garlic and/or chopped basil to the stuffing mix.

In trimming artichokes, I usually cut about an inch or inch and a half off the top.

The stems are removed so that the artichokes can ‘sit up straight’ in the pot!

This recipemakes four main servings, when served with a salad.

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Comments

artichokehearts 10 months, 1 week ago said:
Sounds absolutely delicious!

plot_thickens 2 months, 3 weeks ago said:
Excellent. I usually slam a teaspoon into the cleaned 'choke and wrench out the spiky inner leaves and fuzzy choke. Completely clean artichokes have more room for stuffing!

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