Stuffed Artichokes

Let hot artichokes rest for a few minutes
before enjoying them.  Right out of the pot they
are too hot to eat!

Crumb mixture, slightly moistened with olive oil.

Carefully stand stuffed artichokes in the steam basket.


Growing up, my family enjoyed steamed artichokes.
My mother bought them whenever they were in season, and
we all had fun dipping the steamed leaves into melted butter.

The first time I ever had a stuffed artichoke though, was when
I was living in Italy!
It blew my socks off! It was so delicious!

Eating artichokes is fun, but somehow, I never remember to
start cooking them early enough, to enjoy them before my dinner.
Having purchased these beautiful baby artichokes, I was determined
to make some great stuffed ones, AND.... have them ready in time
to eat before the dinner.

As Always, 

ENJOY!

INGREDIENTS

4-6 small artichokes

1 1/2 cups bread crumbs or panko

2 garlic cloves, minced

1/2 tsp. red pepper flakes or black pepper

1/2 cup grated romano or parmiggiano cheese

1/2 cup chopped fresh parsley

olive oil

   Mix bread crumbs, garlic, pepper, cheese and parsley together.  Slowly drizzle olive oil over mixture, mixing in the oil just until the crumbs resemble wet sand. 

   Trim down the ends of the artichokes and take off outer dry leaves.  With a kitchen scissors, trim of thorns from all the tips of the leaves. Gently pull open all the leaves without breaking them from the center. 

   Using a spoon or your hands, fill the artichoke, starting with the outside leaves.

Place artichokes, upright, into a pot of boiling water that has a steam basket.  Cover.  Cook for 45-60 minutes or until leaves are tender.  Check water level and add more boiling water to pot if necessary.  Don't let water in pot boil down too far or it will give the artichokes a funny bad taste.

  Gently use a tongs to lift cooked artichokes out of the pot.  Let rest for a few minutes before eating.