Photo: Stuffed Artichokes Recipe
Directions
Mix 3 cups breadcrumbs, 3 grated garlic cloves, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 cup each grated parmesan, pecorino, chopped parsley and olive oil in a bowl. Trim 4 large artichokes, removing the stems. Separate the leaves; stuff the crumb mixture between each. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour, 20 minutes. Drizzle with olive oil and some of the cooking liquid.
Photograph by Kang Kim
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By jenjen1029
Montana
on April 21, 2013
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Probably would not do this again...the stuffing was mushy even though it had a good flavor. One of the other reviewers recommended baking the artichokes which sounds like a great suggestion. That said, we took the leftover bread crumbs and made excellent oven baked chicken tenders. So, keeping the bread crumb formula for sure!
By terri_12414314
Oswego, 52
on April 11, 2013
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My (Sicilian family has a similar recipe. Only we soften the garlic with some minced onion in some butter, then add to the breadcrumb mixture. Steam the chokes first, then stuff, then bake to crisp up the stuffing a little. Amazing! And yes, the heart is the best part!! Save a little stuffing to eat with it.
By tonibell
on April 24, 2012
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I have been making my stuffed artichokes with this identical recipe for 20 years. It is wonderful - I make them for my family all the time and travel from Long Island to Manhattan with a shopping bag full of them for my parents. I stuff every single leaf. :
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