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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 4 whole artichokes, cleaned and trimmed
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 1/2 c extra virgin olive oil
- 2 c breadcrumbs
- lemon juice
Method
- 1) First, cut 3/4 in off the top of the artichoke. Then cut most of the stem off, leaving 1/4 in stem, insuring that the stem is cut flat.
- 2) Trim remaining leaf tips with scissors so each tip is perfectly horizontal.
- 3) Soak artichokes in lemon and water, with artichokes totally submerged until ready to stuff (This will keep them from turning brown)
- 4) Add enough olive oil to bread crumbs to moisten. Remove an artichoke and drain water. Pry open leaves and fill between each leaf with about 1 tsp of stuffing mixture, without overstuffing.
- 5) Place stuffed artichokes in a pot just large enough so they fit snugly and fill with 1 in water. Season water with salt & pepper. Drizzle 1 tbsp olive oil over each artichoke.
- 6) Bring pot to a boil. Reduce to a simmer and cover pot. Baste artichokes lightly after 1/2 hour of cooking with liquid. Continue cooking until leaves pull easily from stem, about another 30-45 minutes. (Do not boil artichokes, steam gently or you will boil the stuffing)
