Another recipe that your grandmaw knew how to make. My mother still waxes poetically about my grandmother’s stuffed artichokes, I remember her raving about them when I was a kid. I was far too young to fully appreciate them then, but now I understand completely. I did however love scraping the individual stuffed leaves across my front teeth. Here in California, we get some great baby artichokes which happen to be the perfect size for this recipe.
Stuffed Artichokes
6 small artichokes
1/3 cup olive oil
2 cloves garlic, minced
1/4 teaspoon Kosher salt
3 tablespoons chopped parsley
2 cups French bread crumbs
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
1/8 teaspoon hot sauceTrim stem of each artichoke, leaving 1/2 inch. Remove any damaged or tough lower leaves and trim off upper edges of remaining leaves. With palm of hand, gently press down on artichoke to open up or separate leaves. Wash artichokes in cold running water. Heat oil over medium heat; add garlic and cook 2 minutes, stirring constantly. Remove from heat; stir in crumbs, cheese, parsley, salt, pepper and hot sauce. Stuff each leaf with crumb-cheese mixture. Place artichokes in large saucepan and steam in 2 inches water over low heat 1 hour or until leaves can be removed easily. During steaming period, occasionally baste artichokes with additional olive oil.
NOTE: If you use seasoned bread crumbs, you will want to omit the parsley and parmesan cheese.
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