Artichokes

                     Stuffed Artichokes 

                                           

Artichokes will be cooked in a round sauce pot.  Use a pot that goes from stove top to oven.  

Take a pot out and figure out how many can fit. 

I can fit 4 in mine. Artichokes must be tight in the cooking pot so they stay in place. 

 

Ingredients

 FOR EVERY 2 Artichokes

• Artichokes 2
• Bread Crumbs 3/4 cup
• Egg 1
• Grated cheese 2 TBS
• Hard cheese - Provolone or Caciocavallo Thinly sliced. Approx. 12 tiny pcs 
• Fresh Sliced Garlic 1/2 tsp
• Olive Oil to drizzle on top of artichokes and about 2 tbs in the pot of water.
• Water enough for approx 1/2 way up the artichokes. 
• Cooking time 1 hr.  

Prepping Artichoke:  Wear gloves during this step. 

A.  Slice the stem of the Artichoke off flat and evenly.                                                                                       This allows the Artichoke to sit upright in the pan.

 

 B.  Take the top of the Stem and Cut off a sliver off the top and peel off the sides. 

       The skin is tough. Then place in boiling water for 3 minutes. 

      Drain out water, chop the stems & add it to the mix below. 

C.  Chop off about 2 inches off bottom of artichoke. That area is tough to eat.

D. The middle of the Artichoke is emptied out.

      Using a spoon, dig out the center of the artichoke. 

      It's where the fuzzy part is, that you don't eat.

 

E.  Pull off the small leaves at the top. They are too small to stuff and are hard.

F.  Leaves have pinchy tips. With Scissor or knife - Cut the tips off all the leaves.

 

G. Turn the Artichoke facing down and push down lightly. 

     This will help open up artichoke more for easy stuffing.

      

                                                                         
 

           Spoon out center with the fuzzy part. 
                                                                                  

Center is cleaned out and ready to stuff. 

Face down and push down to open up artichoke

       2.  Slice the hard cheese into small pieces

Use:  Provolone or Caciocavallo (delicious but expensive)

3. In Separate bowl mix 1 egg, sliced garlic and grated cheese.

4. In separate bowl add 1 cup of breadcrumbs. 

Season your breadcrumbs. I season with pinch of, pepper, garlic powder, parsley, basil, oregano and1/4 cup grated cheese. 

6. Pour the Egg mix into the breadcrumb bowl. Mix together.  

then add in the cooked chopped artichoke stems to the mixture. 

7.  Spread open the leaves of the Artichokes and stuff them. 

      Adding the hard pieces of cheese as you go.  Pour a little bit of olive Oil approx. 1tsp on top of the          Stuffed Artichokes

8.  Place water in stove top to oven pot that will reach 1/2 way up the artichokes.                                             Do NOT add Salt to water.  

 Add 1 TBS Olive Oil and bring water to a boil then place in Artichokes. Cover and boil. 

Every 10 minutes check to see if water gets too low and add hot water.                                             (Lower the flame to see.  water must be 1/2 cup on artichokes during cooking time.)  

Cooking time approx 1 hour on medium high.  (water must stay boiling)

Taste one of the leaves if soft then it's done.

Place (stove Top to Oven) pot in oven on broil.  When top is toasted it's done.  Approx 3-5 minutes

Keep a close eye on it. 

I Place in individual containers with a cover and can be refrigerated for about 5 days