Stuffed Artichokes (Carciofi Ripieni)
(from Jessica Leigh’s recipe box)
Styled after my Dad’s method for making stuffed artichokes. Makes a great appetizer or side dish.
Source: My Daddy
Categories: appetizer, artichoke, side dish
Ingredients
- 4 medium artichokes
- 1/2 lemon
- 2 cups of dry break crumbs
- 3/4 cup grated parmigiana cheese
- 1/3 cup chopped parsley
- 2 cloves of garlic, chopped
- salt and pepper to taste
- 4 tbsp olive oil
Directions
-
Wash the artichokes and drain upside down.
-
Cut the stems straight across, leaving the bottom level. Remove the tough outer leaves at the base and cut 1/2" off the tips of the leaves.
-
Slice the top of the artichoke, taking off 1"
-
Rub artichokes with lemon to prevent discoloration.
-
Tap the artichokes against the counter to force the leaves apart.
-
Combine the bread crumbs, cheese, parsley, garlic, salt and pepper.
-
Distribute the filling among the artichokes, tucking into the leaves, and place in a tall pot with a lid.
-
Pour 1 tbsp of olive oil over each artichoke and add a cup of water to the bottom of the dish.
-
Cover the artichokes and put on medium heat for 45 minutes to an hour, making sure to drizzle water over the artichokes periodically. Make sure there is always water in the pot!
-
To eat, pull off the leaves one by one and scrape the meat off of the inside of the leaf with your teeth. When you get to the middle, it’s time to eat the heart, the best part of the artichoke!