Entree cooking can get pretty labor-intensive, which is why it’s nice to have a couple easy appetizers on hand. This recipe for stuffed artichokes proves to be simple yet crowd pleasing fare. And, it takes things up a notch by offering a hot app in addition to the cold antipasti and cheese plate staples. Enjoy!
If you would like to share your favorite dish with the rest of Italian America, send it to us here. We’ll post it in the coming weeks!
Who taught you this recipe?
How long has this recipe been passed down through your family?
My daughter is in charge of making it on holidays now, so three generations altogether.
When did your family use this recipe?
This is one that was part of my mother’s rotation growing up and we would eat it for dinners on weeknights. I was always happy when I came home from soccer practice and this was waiting on the table.
What is your favorite memory making this dish?
I don’t have one in particular. Just an image of my mom in the kitchen cooking.
That image of my mother is one of my most favorite memories I have imprinted in my heart.
4 medium sized artichokes
1 1/2 cups Italian seasoned breadcrumbs
1/2 to 3/4 cups grated Parmesan cheese (use to your liking)
2 tablespoons chopped Italian parsley
Salt and pepper to taste
Olive oil (enough to for moisten dry ingredients)
After washing the artichokes, cut the stems off each (as well as any small leaves near the base).
In a bowl, combine the bread crumbs, cheese (I go heavier on this), parsley, salt and pepper (again, I am generous here).
Add in olive oil to moisten. Mix well.
Using a teaspoon, tightly pack each leaf of the artichoke with the mixture, working from the bottom up.
On your stovetop, cover the bottom of a large pot with water (about 1/2 inch). Place the artichokes in, side by side and standing upright. Your pot should be large enough to just fit the artichokes, but not so large that there is room for them to tip over.
Drizzle more olive oil over the tops of the artichokes and squeeze some lemon juice on them as well.
Bring the water to a boil. Then reduce heat to a simmer and cover. Let them cook for one hour (or until leaves are tender and ready to be pulled off).
Serve with sliced lemon.