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Stuffed Artichokes




Source of Recipe


Susan Richmond


Recipe Introduction


Using 2 bfresh artichokes: First cut the pointed tips off leaves all around.






At the top where most are compacted, lay the articoke on its side and cut tips off blint ( about 1/2 " toatal.). Trim stem stem for a fresh cut end.Rinse artichokes in cold water, pounding blunt cut end on the counter a couple of times to help open leaves.


List of Ingredients




Dice 1 large onion and saute' in skillet with about 1/4 Cup vegetable oil until onions are soft almost browning.
In a large, deep bowl mix:
2C. dried bread crumbs
1 T. parsley
1 t. salt ( or to taste)
1/4 t. pepper
2-3 T. grated parmesan cheese
NOTE: you could use premade Italian bread crumbs if you want. But add parmesan cheese to them if it's not listed on box.

Recipe



Add onions & oil to bread crumbs and mix to moisten.
Set articoke in bowl and use you hands to "stuff" crumb mixture in between all the leaves. Spread the leaves and force the top open exept for the very center softer ones. Plenty of crumbs are good.
After stuffing both artichokes, cook them in a pressure cooker for best results. Use a vegetable steamer to keep them off the bottom of the pan. Add water up to the bottom of steamer and stand articokes up as much as possible. It usually takes about 1/2 hour- 45 minutes after pressure cooker starts jiggling. Turn thr temperature back when the jigging starts like you would for any use of pressure cooker. You can steam the articokes using the vegetable steamer in a regular pot. It just takes more like an hour.
Artichokes will come out soft and a bit darker green. Stuffing will be moist.
Eat as usual by tearinjg off leaves and pulling through your front teeth to get the pulp and stuffing off. They are even good cold the next day!!!