Description
There is no single meal that reminds me more of childhood than my mother’s stuffed artichokes.
Ingredients
Scale
- 2 artichokes
- 1/2 cup croutons (or toasted, roughly chopped breadcrumbs)
- 2–3 tbsp freshly grated parmesan cheese
- 1 garlic clove
- olive oil and salt, to taste
- fresh parsley, optional
Instructions
- Heat a medium pot of salted water to a boil.
- Remove artichoke stems from bulb and peel.
- Trim the top quarter to third of the leaves on the artichoke bulb.
- Rinse the artichoke bulbs and stems and place in boiling water for 10-15 minutes.
- In the meantime, crush croutons, mince garlic, and chop parsley (optional).
- Remove stem and bulb from boiling water (reserve water). Chop stem into small pieces and mix together with croutons, parmesan, garlic, parsley and a pinch of salt.
- Stuff artichoke bulbs with stem, crouton, garlic, parmesan and parsley mixture.
- Place stuffed artichokes upright in pot (water should come nearly to the top of artichokes, but no higher than the tops—remove water from pot as necessary).
- Cover artichokes and cook on a simmer for 75 to 90 minutes. (Check water periodically and add more if the level in the pot gets below the halfway mark on the artichokes).
- Check artichoke leaves for tenderness. Place each artichoke in a bowl, spoon over 1-2 cups of artichoke broth. Drizzle with olive oil and serve immediately.
- Category: Appetizer or Light Entree
- Cuisine: Italian