Stuffed Artichokes

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I am Italian, and grew up on stuffed artichokes. I make them all the time. My recipe differs from hers, in that, I use seasoned Italian bread crumbs with romano cheese added in the bread crumbs. Instead of drizzling lemon on the stuffed artichoke, I rub the artichokes with lemon, and squeeze and put lemons in the water, with a little salt, then simmer my artichokes in that. Too lemony otherwise. I sprinkle them with a little romano cheese on top after stuffing, and drizzle with olive oil. I would not wrap the whole artichoke in foil, as you want the flavored water to season the artichoke well. I just cover the pot, bring to a boil, then simmer. Also, unless they are jumbo artichokes, I would only cook them 45 minutes to an hour, or, your artichoke will fall apart in the water. When one of the bottom leaves comes off without too much resistance, then they are ready. With a few changes to her recipe, they will come out delicious.

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The stuffing smelled delicious! So good in fact, I used it to top homemade mac and cheese (I did add sliced cooked bacon to that BUT I did add more cheese and more seasonings. I wrapped the Artichokes VERY well so no water could get in there...And they were HORRIBLE! So bland, gooey and gross! I pulled off the leaves and washed them and made an amazing mayo based dip. I did add alot more seasoning and cheese but they were NOT good.

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Fun to make, but was blah in flavor. Needs to be tweaked.

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Add more a lot more cheese! This recipe is doubled from what Paula and her friend made and they used 1 1/2 cups of cheese in the single recipe, so when you double that it should be 3 cups of cheese, not 1 cup!!! Food network, you should hire me to check out your recipes because I read along while I watch the new shows and catch these things!!! : I live in New Orleans area and we also make Artichoke Balls using canned artichokes and everything in this recipe to form into balls!!