Stuffed Artichokes
Very Italian, very awesome. Don’t eat the leaves, scrape the meat off of the inside of each leaf, along with the stuffing, using your teeth. The heart of the artichoke is the best part and you get to it when all the leaves are gone. Pull away the fuzzy stuff after the leaves and what remains is the heart.
Ingredients
- 2 large Artichokes
- 3 Cups Italian style breadcrumbs
- 1/2 Cup Pecorrino or Parmesan cheese or both
- 1 Cup Olive oil
- 2 Tbsp Garlic powder
Instructions
- Cut the bottom off of the artichokes right where the leaves start, this cut should be flat so that the artichokes can stand up while cooking.
- Slice the top 1/2-1 inch off of the artichokes. Using kitchen shears or scissors, cut the pointy tips off of each leaf; should be the top 1/4 inch or so.
- In a large bowl, mix together, breadcrumbs, cheese, and garlic powder.
- Rinse artichokes out in sink. Pull leaves out a little to open up the artichokes; this allows the breadcrumbs to get trapped in leaves.
- Drizzle the olive oil over the top of the artichokes. Pour breadcrumbs over the top of the artichokes and cram as much into the leaves as you can.
- Add 1/2 inch of water to very large pot and bring to a boil. When water starts to boil, add in artichokes and stand them up on their chopped off base. Put cover on top of pot to steam artichokes.
- Cook for 45 minutes. Check on pot every 5-10 minutes and add water as necessary. The pot should never get dry and the water level should not be too high otherwise it will wash away some of the breadcrumbs.