Stuffed Artichokes

Is there anything better?

Stuffed Artichoke

 

You’ll notice in the store, that there are 2 kinds of artichokes, ones with pointy leaves and ones with rounded leaves.  Buy the ones with the rounded leaves.  Also. look for artichokes without any brown on the leaf tips.  Sometimes it just can’t be helped, that’s all they have.

 

Ingredients for Stuffed Artichokes

Ingredients

artichokes

Italian seasoned bread crumbs

garlic powder

2-3 fresh garlic cloves

grated cheese

fresh parsley

olive oil

any fresh herb you might have

Preparing the artichoke

Cut stem off bottom and save

Trim off bottom leaves

 

Trim off bottom leaves

Now, put artichoke upside down on cutting board and smoosh down to kind of open up the globe leaves

 

Globe opened

Now, (for 2 artichokes) in a bowl, mix about 1/2 cup of breadcrumbs, 1/2 tsp garlic powder, 2 Tbs chopped parsley, and 2 Tbs grated cheese (I don’t always put this in, sometimes I forget).

With your finger, gently pull a leaf section out and slide some of the breadcrumb mixture between the leaves.  Work your way around the globe, sprinkling in many of the leaves.  You want to put about 1/2 tsp full in each leaf you fill.

 

Filling with stuffing

 

Work your way around the globe

Set upright in a saucepan that just fits the artichokes without them tipping over.  Fill with water 1/4 way up artichoke, salt the water.

 

Sitting upright in the saucepan

In the center of each artichoke, insert a half garlic clove and whatever fresh herb you have on hand (parsley, oregano, basil).  Add a sliced garlic clove to the water and some of the fresh herbs also.

Drizzle each artichoke with 1 Tbs olive oil

 

Drizzle with about 1Tbs olive oil

Cover the pan tightly and bring to a boil.  Turn heat down to a simmer.  Let simmer until done.  How do you know it’s done?  Gently pull one of the outside leaves, if it comes off with a little tug, then it’s done.  If you have to give it a hard tug, cook it some more.  Of course, you should taste it also.

Baste every 15 minutes or so.  Get out that turkey baster you only use once a year, now’s the time to use it!

 

Get out the turkey baster!

Are they ready???

 

Tug a leaf to see if it's done

It may take 1-1/12 hours cooking time, depending on the type and freshness of the artichokes.

Okay, this is it, plate it up and dig in!

 

Stuffed Artichoke

You can eat these hot or room temperature, with etra butter for dipping or not.  I don’t particularly like extra butter, Niko does.  Be sure you add some of the broth to each bowl.  If there is broth leftover, I have learned to freeze the extra in ice cube trays and use as vegetable broth when cooking soups, sauces, or rice.

Enjoy!

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