One of my favorite things to eat growing up was stuffed artichokes. My grandparents use to make them often and I can still picture us all sitting at their kitchen table with a bowl filled with a big artichoke with all the eaten leaves around the edges. It’s funny how you remember certain things from your childhood. Not a surprise I’d remember something food related! 🙂
My Dad was a huge fan of Italian Stuffed Artichokes as well. Before he passed away he actually taught me how to prepare the artichokes and then stuff them. They may take some time prepare for stuffing but it’s well worth it. I love them myself and I am constantly on the look out for nice big artichokes at the grocery store. It’s sometimes hard to find the larger artichokes and those are really the best ones to stuff.
Take a look at my recipe for Italian Stuffed Artichokes.
Italian Stuffed Artichokes
4-5- Large artichokes, cleaned, leafs and stem trimmed
3 -cups Italian Breadcrumbs
3 T- grated romano cheese
3 T- grated parmesan cheese
3 -garlic cloves, grated/minced
1 T- garlic powder
1 T- onion powder
1 T-Italian seasoning
1 T-lemon juice
1/4 -Cup Olive Oil (1 T More for drizzling)
Sprinkle: Salt and Pepper
Directions: Mix all above ingredients except 1 extra tablespoon olive oil. Pull back artichokes leafs and spoon in breadcrumb mixture. Get deep down in the leaf. Complete all artichokes. Put in large sauce pan with about 2 inches of water. Drizzle olive oil over the top of artichokes. Cook covered for 60-80 minutes until tender. Keep an eye to make sure all the water doesn’t cook off. Add more as needed. Also, you can add a large steamer into pan and put the artichokes in there. After cooked, serve immediately.