Stuffed Artichokes -- It's an Italian Thing

Kim Conte
12

stuffed artichoke
Flickr photo by Joyosity

My sister and I spent the weekend visiting my grandmother, and she made us our favorite Italian dish -- stuffed artichokes.

It's amazing how delicious -- not to mention unhealthy -- these vegetables can be once you add a little Parm and olive oil.

Italian Stuffed Artichokes

4 whole artichokes

1 cup bread crumbs

4 cloves garlic, minced

1/4 cup grated Parmesan

Salt and pepper

Olive oil

Cut off artichoke stems and trim spiky tips from individual petals with kitchen scissors. Wash insides of the artichokes thoroughly and drain.

Combine bread crumbs, garlic, and Parmesan. Stuff mixture down in between individual petals.

Place stuffed artichokes in saucepan, and add water until it covers the artichokes halfway. Drizzle tops of artichokes with olive oil -- about 1 tablespoon per artichoke. Cover and simmer until leaves pull off easily -- about 45 minutes to 1 hour.

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