Stuffed Artichokes

Breadcrumbs, grated Romano or Parm, chopped garlic, chopped parsley, good amount of olive oil. Maybe some grated lemon zest and red pepper flakes. Saw off the top with a serrated knife. Clip the remaining pointy leaves back. Pull everything else outward and stuff it with your mix. Drizzle more olive oil on top. Top with a lemon slice and steam until you can easily pull out a leaf.

Enjoy.

On every Louisiana Sicilian holiday hors d'oeuvre table I thought.

Never dipped stuffed artichokes in butter. Just plain steamed ones.

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Breadcrumbs, grated Romano or Parm, chopped garlic, chopped parsley, good amount of olive oil. Maybe some grated lemon zest and red pepper flakes. Saw off the top with a serrated knife. Clip the remaining pointy leaves back. Pull everything else outward and stuff it with your mix. Drizzle more olive oil on top. Top with a lemon slice and steam until you can easily pull out a leaf.

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I made 3 large stuffed artichokes just a week ago and they pretty much went the way you posted.

I use finely diced onion and a good bit of minced garlic lightly cooked in some olive oil just enough to blend the flavors and soften them.

Then I put that in a bowl and add Italian Bread Crumbs, Parmesan Cheese and more good olive oil----just enough so the mixture will clump when squeezed together but not overly wet.

Then I stuff the leaves starting at the lowest outside ones and work toward the center. When stuffed, I'll add a nice lemon slice on top and wrap them in foil until I steam them. When I steam them I'll open the top of the foil and keep the choke wrapped in what remains to hold them together as they cook. The cooking process usually takes about 1 1/2 hours for the leaves to pull out easily.


I do these at least 4-5 times a year.

You ought'ta choke

we eat them regularly. I just steam them for a good 35 minutes after cutting off the top 1/3, then just put some olive garden Italian dressing over it once it's done and eat it like that.

One of my all-time favorite dishes. Likely more nostalgia than anything else, but the smell when they are steaming is great. Lots of herbs, garlic and cheeses.

My wife (yeah, you wish you had pics) is proud of her family recipe. One of the variations is they add chopped boiled eggs and chopped anchovies.

It is work, but I am a fan.

Full recipe:
8 oz bread crumbs
1 small onion
5 hard boiled eggs
3 cloves garlic
? cup grated Romano cheese
2 cans anchovies - flat
4 artichokes
Olive oil (enough to moisten stuffing)

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Looks like you forgot olive oil to moisten the mixture since those ingredients are all relatively dry.

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Indeed I did. Will edit. Thanks for catching it.

I eaten them my entire life. My mother made them growing up. My wife family are YAT’s so the MIL has always made them. I stuff some when the notion takes me.

We dip them in EVOO and balsamic vinegar which I haven’t seen mentioned yet in this thread. Then you’re already prepared for the hearts.

I also like to grill baby artichokes. Split them in half, remove the choke, marinade with Greek style ingredients.

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Carmine’s had the best seafood stuffed artichoke

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I concur wholeheartedly. It was part of the "Appetizer Menu" and the first time I went there with a date we ordered the artichoke and then a salad and entree. First time I ate at Carmine's it was in Bucktown.

Damn artichoke was so big and rich that we wound up heading home with the rest of the meal in to-go boxes.

I hated that they finally shut their doors at their last location on Vets.

We never dipped in butter, but we used to always put one or two out on the tables at crawfish boils.