STUFFED ARTICHOKES

 

  • Cooking Time: 120
  • Servings: 4
  • Preparation Time: 20

Ingredients

  • 4 Whole Artichokes
  • 1/4 Cup Seasoned Bread Crumbs PER Artichchoke (so if you have 4 artichokes - 1 C bread crumbs)
  • Per 1 Cup Bread Crumbs
  • 1/2 t. salt (you may discover you want more after you've made them once)
  • 1/2 t. pepper
  • 2-3 T. oil
  • 2 Cups water with 2 teaspoons of lemon juice

Directions

  • Lay artichoke on its side - cut stalk off even to the bottom leaves so it is flat on bottom. Turn artichoke around and cut off approx 1/2 inch to 1 inch of the tip so the top is partially flat. Turn upside down holding the bottom and pound on counter to open the leaves up a bit. Rinse under cold water - drain.
  • Combine bread crumbs, salt and pepper in bowl. Carefully, using a teaspoon pull leaves out just a tiny bit and spoon in a drop of bread crumbs into each of the outside leaves. You don't need to get it down in the middle. Evenly distribute bread crumbs among all artichokes. The leaves approx. 2/3's of the way in should have bread crumbs inside each leaf.
  • Put oil in dutch oven - squeeze all artichokes so the bottoms are all touching the bottom of the pan. Sometimes the last one you practically need a hammer to get it in but it will be okay in the end. Turn on med-high heat and you will be searing bottom of the artichokes for about 2 minutes - not too long as you don't want to burn the bottoms. Then pour water/lemon juice in. Make sure the liquid comes 1/2 way up the artichokes. Bring to a boil then lower to a simmer - cover with tight lid - simmer for about 2 hours but I suggest checking every half hour to make sure there is still liquid. You may need to add water several times until they are done.
  • The way to check if they are done is to pick out a leaf and taste for tenderness. When they are tender, allow water to all evaporate until there is less than 1/8 of an inch of liquid left.

Notes

Categories: Appetizer 

Author Credit: Giacomia Miceli

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