Italian Stuffed Artichokes

READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the artichokes and allow to dry upside down to drain.
  • Once dry, cut the stems so the artichoke will stand upright.
  • Remove the tough outer leaves at the base and cut about 1" straight off the top.
  • With kitchen shears, snip off the point of each outer leaf.
  • Slightly open the center and outer leaves, preparing for stuffing.
  • In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. Thoroughly combine mixture.
  • Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.
  • Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. Repeat process, stuffing remaining artichokes.
  • Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.
  • Carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
  • Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
  • After 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
  • Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
  • Carefully remove artichoke from pot.
  • Let cool slightly.
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