Stuffed artichokes

Please post pics & recipe

My grandma used to do them, I love them but have never tried it myself

wow that looks amazing.
the only stuffed artichokes I like are my moms. Her stuffing is super moist and but still delicate. every one I’ve bought at a market has been pasty and /or dry.

quote:

---

Please post pics & recipe

---

I'm old and lame when it comes to posting pics, but the recipe is real simple and it is just making the stuffing and prepping the artichokes.

I cut off the stem to flatten the bottom then turn the artichoke on its side to cut off the top 1/4 to expose the inner leaves to make stuffing them easier. Then I use scissors to cut off the tips of any leaves left whole on the artichoke since they have a nasty point on the ends.

I will hold them under cold running water and gently separate the leave to make sure it is clean and that helps make them easy to stuff. I'll turn them over, shake the water out and set them upside down on paper towels to drain while I make the stuffing.

This is how I make my stuffing for the 4 large artichokes:

1 large onion finely diced
20 nice size cloves of garlic minced fine
Olive oil
Parmesan Cheese
Italian Bread Crumbs
Black Pepper
One lemon cut to make 4 slices

I'll put about 1/4 cup olive oil in a large pan, add the onion and cook that down for about 5 minutes then add the garlic and let that cook down about 5 minutes more.

Then pour that into a large bowl, add one 24 oz. container of Italian Bread Crumbs and grated Parmesan Cheese to taste-----for me, that is about 6 oz. worth.

Mix this all together and then slowly add more olive oil to the stuffing so it is still fairly dry, but will bind if you put some in your hand and ball it up.

Then it's just a matter of pulling the leaves away from the artichoke starting at the bottom so I can drop stuffing in the pocket it forms. Then just work your way around the choke and then up toward the top and center. when you are done, press down on the stuffing to pack it in a bit, add a slice of lemon and then wrap it up in aluminum foil until you steam it to eat.

I use my wok to steam them and will open the foil to expose the top of the choke and let it steam for at least 1 1/2 hours. To test to see if it is ready to eat, pull back the foil and try to remove a few leaves from the choke. They should come off fairly easy when ready to eat.

I LOVE artichokes just steamed with lemon butter, sometimes with fresh tarragon. I’ve never been a big fan of breadcrumb stuffed chokes. Tried many, but the stuffing buries the artichoke flavor to me.
GB, those look great and would be an exception! Yum!!

quote:

---

Artichoke Bread sounds good, too.

---

It really does. I would love that recipe!