Monday, June 22, 2009

Stuffed Artichokes

This is a dish that I remember my grandma making as a kid. There's a little work required when eating them, but it's worth it! These artichokes are full of a delicious bread filling that fills your whole kitchen with beautiful smelling garlic and spices.

before cooking

after cooking

Stuffed Artichokes

4 fresh artichokes
3/4 C. Italian seasoned bread crumbs
2-3 cloves garlic, pressed or minced
1/4 C. Romano cheese, grated or shredded (can subsitute parmesan)
garlic salt
freshly ground black pepper
extra virgin olive oil (for drizzling)

Cut the stem off the bottom of the artichokes and peel off the very bottom leaves. Cut the very top off the artichokes to create a flat top. Using kitchen shears, trim away the sharp points on the remaining leaves. Whack artichokes on the counter a few times to help them open up. Go on, get that agression out - whack 'em!

In a small bowl, mix all of the filling ingredients together. Carefully separate/ spread the leaves of the artichokes. Fill with bread crumb mixture. Drizzle each artichoke with a little olive oil. In a large pan, place artichokes. Add enough water to the pan to just barely rise up the side of the artichoke, about 1/4 inch. Cover pot and simmer until the leaves in the middle pull out easily - about 40 minutes.

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