Rain drops on roses and whiskers on kittens, nah it's stuffed artichokes that are one of my favorite things. My mom made these all the time when we were growing up. That was one of the best things being from a Sicilian family, my friends went home for meatloaf and I was scraping my teeth along a delicious tender artichoke leaf filled with moist, tasty breadcrumbs. Some people say it is tedious to eat an artichoke, pulling off each leaf one at a time; I say the best times in life are spent around the dinner table so what is the hurry. And when you get to the heart, well no words can describe that yummy bite! This is how I make artichokes, it is my mom's recipe, I am sure you will truly enjoy this.
Ingredients
4 medium artichokes
2 c Italian breadcrumbs
1 large garlic clove, grated
1/2 c Parmigiano-Reggiano cheese
1 tsp salt
1/4 tsp pepper
2 tbsp chopped parsley
Drizzle of olive oil
Trim stems off the artichokes so they sit on a flat surface. Save the stems. Cut the top off, about 1 inch and then trim the pointed tips of each leaf to remove the thorns. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. Set aside.
In a large bowl combine the breadcrumbs, garlic, cheese, salt, pepper and parsley. Mix well. Take the artichoke and open the leaves as much as you can and insert the breadcrumb mixture. Start at the bottom and work your way up working around the artichoke. Stuff to desired amount (I like mine full) and then shake off excess. Continue with the remaining artichokes.
Cut the stems in half and place them on the bottom of a saucepan large enough to accommodate the artichokes. Place the artichokes standing up on top of the stems. Drizzle generously with the olive oil. Add enough water to the saucepan to come 3/4 up the sides of the artichokes.
Cover the saucepan and bring to a boil. Lower the stove to a low simmer. Cook until soft, at least 45 minutes. Check the water periodically, you may need to add a little more if it evaporates. It’s pretty hard to overcook these, but you do not want them to be dry so don’t undercook them and make sure it’s covered tightly. The results are Mangialicious.
4 medium artichokes
2 c Italian breadcrumbs
1 large garlic clove, grated
1/2 c Parmigiano-Reggiano cheese
1 tsp salt
1/4 tsp pepper
2 tbsp chopped parsley
Drizzle of olive oil
Trim stems off the artichokes so they sit on a flat surface. Save the stems. Cut the top off, about 1 inch and then trim the pointed tips of each leaf to remove the thorns. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. Set aside.
In a large bowl combine the breadcrumbs, garlic, cheese, salt, pepper and parsley. Mix well. Take the artichoke and open the leaves as much as you can and insert the breadcrumb mixture. Start at the bottom and work your way up working around the artichoke. Stuff to desired amount (I like mine full) and then shake off excess. Continue with the remaining artichokes.
Cut the stems in half and place them on the bottom of a saucepan large enough to accommodate the artichokes. Place the artichokes standing up on top of the stems. Drizzle generously with the olive oil. Add enough water to the saucepan to come 3/4 up the sides of the artichokes.
Cover the saucepan and bring to a boil. Lower the stove to a low simmer. Cook until soft, at least 45 minutes. Check the water periodically, you may need to add a little more if it evaporates. It’s pretty hard to overcook these, but you do not want them to be dry so don’t undercook them and make sure it’s covered tightly. The results are Mangialicious.
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