Frankie and Johnny's Stuffed Artichoke

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice off the pointed ends of each artichoke.
  • Rub a lemon on the cut ends to prevent browning.
  • Slice off the stem end of each artichoke so that they sit up straight.
  • Fry the bacon until crisp; drain.
  • Crumble into a bowl, and mix in the next 9 ingredients.
  • Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them.
  • Tap each artichoke gently to let any loose stuffing fall off.
  • Stand them in a casserole or roasting pan just large enough to hold them in a single layer.
  • Add water to a depth of 1-1/2 inches.
  • Pour a generous amount of olive oil over each artichoke, letting it seep in and top each artichoke with a slice of lemon.
  • Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more.
  • Check the water level after about 25 minutes, and add more if necessary.
  • Serve hot or warm.
  • The stuffed artichokes can be prepared in advance and reheated before serving.
  • Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.
  • Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.
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