My Grandma used to cook us stuffed artichokes and we sit there picking leaves one by one hoping to pull a leaf with a little extra stuffing. Nothing to it really except for the comradery of the family freshly huddled up for the holidays. Chit chatting history among each other between the last tribunal eventually we’d get to the heart of the artichoke.

This recipes is too simple to lay it out like Betty Crocker and more about how to get this thang eatable (Grandma’s way) and I come with pictures for visual perspective. Best I can describe what an artichoke taste like is right around a the taste of a tender cooked green bean.

1 artichoke

1 cup bread crumbs

1 cup parmigiano

Enough olive oil

Below is a prepped artichoke. With scissors cut the tips of leaves off to about 1 inch from top. The with a knife carefully cut the top off like an onion and bottom to get a flat surface. From top pull the leaves out best you can so the stuffing will fall in nicely. In the long run the leaves are like spoons for the stuffing.

Mix up the dry ingredient (bread crumbs/parm) in a large bowl. Hold artichoke over bowl and sprinkle the dry ingredients pushing and packing to get some stuffing on each leaf. After you get the stuffing in drizzle olive oil all over the top to saturate the bread crumbs.
Lastly in a Pyrex add about ½ to 1 inch of water and drop in the artichoke. Cover tight with foil and cook for 60 minutes. Let cool and plate.
I’ll update soon but you basically pull each leaf off, put soft side in mouth enough to grab stuffing, slightly clamp your corn teeth, and pull leaf out effectively leaving a cleaned leaf. The center leaves are softer and start to get tricky. Once you get to the center or choke there’s this hairy type stuff you don’t want any part of. Avoid it, push all of it off until you have disk. This is the gold (heart) we’ve been digging for. Take a bite, artichokes are love them or leave them.
➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don't have any Texas Butter I guess we'll overlook it if you use what's in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can't spell worth a crap. Thanks - Shawn

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