Stuffed artichokes are the perfect appetizer to have set out as your guests arrive and you are still preparing the main course (my favorite – spaghetti with homemade pasta sauce). It will not only decorate the table, your guests will be impressed with the flavor of the artichokes and delicious bread crumbs.
Ingredients
- 1 ½-2 cups Italian Breadcrumbs
- 4 large artichokes
- Olive Oil
Instructions
- Fill a large pot or bowl with cold water. Squeeze the juice of 1 lemon and drop in the lemon halves
- Cut the stems from the artichokes to leave a flat base. Lay the artichoke on its side and cut away one inch across the top. Remove any loose leaves around the stem and, using kitchen shears, cut off the prickly tips of each remaining leaf.
- Spread and loosen leaves to make stuffing easier. Put trimmed artichokes in the pot of lemon water. This will keep them from discoloring.
- Use a spoon to fill between each leaf with the bread crumb mixture.
- Place the stuffed artichokes in large kettle side-by-side. Carefully pour in enough water to come up to one inch in the bottom of the pot.
- Drizzle olive oil over the artichoke tops. Bring to boil. Reduce heat, cover and simmer slowly until artichokes are tender, an hour or more. (Tug on a bottom leaf. If it’s loose and removes easily, the artichokes are done.
- Remove artichokes and serve warm or at room temperature.
Italian Stuffed Artichokes
Stuffed artichokes are the perfect appetizer to have set out as your guests arrive and you are still preparing the main course (my favorite – spaghetti with homemade pasta sauce). It will not only decorate the table, your guests will be impressed with the flavor of the artichokes and delicious bread crumbs.
Instructions
- Fill a large pot or bowl with cold water. Squeeze the juice of 1 lemon and drop in the lemon halves
- Cut the stems from the artichokes to leave a flat base. Lay the artichoke on its side and cut away one inch across the top. Remove any loose leaves around the stem and, using kitchen shears, cut off the prickly tips of each remaining leaf.
- Spread and loosen leaves to make stuffing easier. Put trimmed artichokes in the pot of lemon water. This will keep them from discoloring.
- Use a spoon to fill between each leaf with the bread crumb mixture.
- Place the stuffed artichokes in large kettle side-by-side. Carefully pour in enough water to come up to one inch in the bottom of the pot.
- Drizzle olive oil over the artichoke tops. Bring to boil. Reduce heat, cover and simmer slowly until artichokes are tender, an hour or more. (Tug on a bottom leaf. If it’s loose and removes easily, the artichokes are done.
- Remove artichokes and serve warm or at room temperature.
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