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Stuffed Artichokes




Source of Recipe


Internet


List of Ingredients




2 cups fresh fine bread crumbs
3/4 cup freshly grated parmesan cheese
2 cloves garlic, peeled and minced
1/4 cup minced fresh flat-leaf parsley leaves
Coarse salt and freshly ground pepper to taste
Juice of 1 lemon
6 medium artichokes
3/4 cup olive oil


Recipe



Combine the bread crumbs and cheese in a medium mixing bowl. Stir in the garlic and parsley. Season to taste with salt and pepper, and set aside.

Combine the lemon juice with enough cold water to cover the cleaned artichokes in a large bowl. Set aside.

Working quickly with 1 artichoke at a time and using a sharp knife, cut about 1/4 inch off the top of the artichoke and trim off the stem end to make a neat bottom. Using kitchen scissors, trim off the tips of each artichoke leaf. Trim off any of the lower leaves that are brown or damaged. Firmly hit the trimmed top of the artichoke well against a flat surface to open the leaves slightly. Rinse the artichoke well under cold running water. Immediately place the timed artichoke in the acidulated water to keep it from discoloring as you trim the remaining artichokes.

When all of the artichokes have been trimmed and soaked, shake them, upside down, to drain out excess water. Place them, upside down, on a double thickness of paper towel to drain thoroughly. When well drained, turn the artichokes over and season lightly with salt and pepper.

Generously stuff the bread crumb mixture between the leaves of each artichoke. Place the stuffed artichokes into a saucepan that will hold them tightly together. Drizzle 1/2 cup of the olive oil over the top of the artichokes and add water to the pan to come one third of the way up the sides of the artichokes. Add the remaining olive oil to the water in the pan. Cover, tightly and place the pan over medium-high heat and bring to a boil. Immediately lower the heat and gently simmer for 1 1/2 hours or until the leaves come off very easily when pulled or until the bottom center of each artichoke is tender when pierced with the point of a sharp knife and the leaves can be easily removed. (If the water evaporates before the artichokes are done, add additional water as needed) Remove from the cooking liquid and allow to cool slightly before serving warm.

Serves 6