Italian Stuffed Artichokes
(Webster, NY, USA)
8 medium-large artichokes, cleaned (see note)
2 c. unseasoned breadcrumbs
2 c. Italian cheese (Parmesan-Reggiano)
5-6 garlic cloves, minced
chopped artichoke stems, reserved
3/4 c. olive oil
salt & pepper
In a medium sized saucepan boil water and season with salt.
Carefully submerge cleaned artichokes into boiling water, and place a clean dish over top to keep submerged.
Lower temperature and blanch artichokes for approximately 5 minutes. Drain, but reserve 3-4 cups of the artichoke water to use later.
In small saute pan, heat oil and add minced garlic and chopped artichoke stems, saute until golden (do not over cook garlic) just enough to flavor oil. Set aside.
In a small mixing bowl, mix together the breadcrumbs,Italian cheese, season with salt & pepper.
Take a cooled artichoke and gently pull apart leaves creating pockets between each leaf. With your hands or with a spoon, carefully fill with breadcrumb mixture.
Place each filled artichoke back into cleaned saucepan, setting each on their base.
Use reserved artichoke water to fill bottom of pan up to 1/2 the height of the artichokes (use just enough to create a steam bath for the chokes to continue cooking).
Spoon the oil and garlic mixture evenly over each artichoke top to moisten the breadcrumb mixture, topping each with 1-2 T. of remaining artichoke water to moisten.
Cover saucepan and steam cook over medium heat for 25-30 minutes, or until fork inserts easily into center of each artichoke.
Gently remove each from saucepan and place onto serving dish.
Yields: 8 stuffed artichokes
Approximately 1 hour
To clean artichokes: cut 1/4-1/2" off tops, peel off tough outer leaves and discard. Cut stem off base, peel rough skin off stems and chop fine to use in recipe