I would love to take credit for this delicious recipe, but I can’t. This recipe is one of my mothers and one worth saving in the cookbook worthy files if you are a fan of artichokes.
I’m sure many can relate to the fact that I have been cooking more now than ever. On the one hand, I am really enjoying digging up old recipes and finding new inspiration, and on the other, hell, let’s have take out! Ha!
Ingredients
4 large artichokes 3 cups Italian seasoned bread crumb 3 cloves finely minced garlic 1/2 tsp Italian seasoning 1 1/2 cups grated cheese (Pecorino Romano) 1 cup finely chopped Italian parsley Juice of 1 lemon 3 tbs butter 1/4 olive oil salt and pepper to taste
Directions
-Using a serrated knife, cut off stems and 1 inch off the top. -Trim pointed ends of the artichokes leaves with kitchen shears. -Pare out spiney portion of the heart. Rinse thoroughly and drain upside down. -In a bowl, mix bread crumbs, garlic, Italian seasoning, parsley, salt and pepper. -On med to low heat, melt butter and olive oil in a large frying pan. -Add bread crumb mixture and stir until toasted. When cooled, add cheese and stir well. -Begin by stuffing artichokes starting from the second row at the bottom. Gently pulling leaves down, fill leaves with stuffing working in a circle going upward. -Place artichokes in a dutch oven and add enough water to touch the bottom row. -Pour lemon juice over artichokes. -Cover and steam on low/med heat for one and a half hours or until leaves are tender. -Check the water level and add as necessary.