Total Time: 1 hr 20 min
Prep Time: 20 min
Cook Time: 1 hr
These stuffed artichokes are absolutely yummy when still warm. Pull the leaves off and scrape off the leaves with your teeth.
- 6 Artichokes
- Bertolli extra virgin Olive oil
- Seasoned breadcrumbs (see recipe)
- Morton Iodized salt/McCormick ground black pepper
Remove hard outer leaves, cut off tips and cut stem to form an even base. Tap artichokes on a board, upside down so leaves spread a little. Wash in running water, place upside down to drain. Spread leaves open and stuff with breadcrumb mixture, working in layers. Place artichokes in a heavy pan with a tight lid so artichokes are crowded together. Drizzle some olive oil (about 1 tbsp. on each artichoke).
Mix water, salt and pour into the bottom of pan. Place on top of stove on medium heat, with lid tight. Use baster to bring juice over top of the artichoke. It takes about an hour or less depending on the size and toughness or leaves. Test by pulling leaves, if leaves pull easily they are done.
More about Stuffed Artichoke
Stuffed artichokes are a common Italian food. The stuffed consists, most commonly, of bread crumbs, cheese, garlic, parsley, oregano and sausage. The mixture is then stuffed into the leaves of the artichoke, then boiled or steamed.